Description

Indulge in the rich and creamy goodness of this Crab and Shrimp Casserole, a delectable seafood bake that’s perfect for any occasion.

Ingredients

Lump Crab Meat:

1/2 lb drained and picked over;

Small Cooked Shrimp:

1/2 lb peeled and deveined;

Unsalted Butter:

2 tablespoons;

Onion:

1/2 cup finely chopped;

Celery:

1/2 cup finely chopped;

Red Bell Pepper:

1/4 cup finely chopped;

Garlic Clove:

1 minced;

All-Purpose Flour:

1/4 cup;

Milk:

1 cup;

Heavy Cream:

1/2 cup;

Mozzarella Cheese:

1/2 cup shredded;

Cheddar Cheese:

1/2 cup shredded;

Old Bay Seasoning:

1/4 teaspoon;

Salt and Black Pepper:

to taste;

Panko Breadcrumbs:

1/2 cup;

Olive Oil:

1 tablespoon;

Parsley:

1 tablespoon chopped (optional)

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Instructions

Preheat the Oven:

Preheat the oven to 375°F and lightly grease a 2-quart casserole dish.

Sauté Vegetables:

In a large skillet, melt the butter over medium heat. Add the onion, celery, bell pepper, and garlic, and sauté until tender.

Make the Sauce:

Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cream until thickened. Remove from heat and add mozzarella, cheddar, Old Bay, salt, and pepper.

Combine Seafood:

Fold in the crab and shrimp. Transfer to the casserole dish.

Add Topping and Bake:

Mix panko breadcrumbs with olive oil, sprinkle over the top, and bake for 20-25 minutes until golden.

Garnish and Serve:

Garnish with parsley and serve hot.

Notes

Serve with rice, pasta, or crusty bread.
You can use canned crab and frozen shrimp—just thaw and drain well.
Add a pinch of cayenne for a spicier kick.