Description
This Shrimp and Crab Seafood Casserole is a rich and comforting dish combining tender shrimp, succulent jumbo lump crab, vegetables, and creamy rice all baked to perfection with a crispy breadcrumb topping. Perfect for family gatherings or special occasions, this casserole offers a delicious blend of seafood flavors enhanced with subtle spices and fresh parsley.
Ingredients
Seafood
- 1 1/4 pounds large peeled and deveined uncooked shrimp (21-30 count), tails removed
- 1 container (8-ounce) jumbo lump crab, drained, rinsed, and picked over for any shell fragments
Vegetables and Rice
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, finely chopped
- 3 cups water
- 1 1/2 cups white long-grain rice, preferably converted or parboiled rice
- 1 can (5-ounce) whole water chestnuts, halved lengthwise and cut into 1/4-inch pieces
Dairy and Sauces
- 1 cup half and half
- 1/2 cup mayonnaise, preferably full-fat
- 1/4 cup tomato puree
- 6 tablespoons butter, divided
Seasonings
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to tolerance
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh parsley, divided
Topping
- 1 1/2 cups coarse fresh breadcrumbs
Instructions
- Cook the Shrimp: Bring a saucepan of water seasoned with salt and freshly ground black pepper to a boil. Add the peeled and deveined shrimp and cook until just pink, approximately 30 seconds to 1 minute to prevent overcooking. Drain the shrimp and set aside to cool.
- Cook the Vegetables and Rice: In a large saucepan, melt part of the butter and sauté the finely chopped onion, celery, and red bell pepper until they are soft and fragrant. Add water, salt, pepper, and the white long-grain rice. Stir in the halved and chopped water chestnuts. Cook the mixture over medium heat until the rice is tender and has absorbed the liquid.
- Prepare the Creamy Mixture: In a bowl, combine the half and half, full-fat mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, ground nutmeg, and half of the chopped fresh parsley. Mix well to create a smooth and flavorful creamy sauce.
- Mix Rice and Creamy Sauce: Once the rice is cooked, stir in the creamy sauce mixture thoroughly, ensuring all ingredients are well combined and the mixture is creamy.
- Assemble the Casserole: In a greased baking dish, layer half of the rice mixture on the bottom. Spread the cooked shrimp and jumbo lump crab evenly over the rice layer. Top with the remaining rice mixture to cover the seafood completely.
- Prepare the Topping: In a small bowl, melt the remaining butter and mix it with the coarse fresh breadcrumbs and the rest of the chopped parsley. Sprinkle this breadcrumb mixture evenly over the casserole to create a crunchy, golden topping.
- Bake the Casserole: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes. Remove the foil during the last 10 minutes of baking to allow the breadcrumb topping to brown and become crisp.
- Serve: Remove the casserole from the oven and let it rest for a few minutes. Serve hot, garnished with extra parsley if desired, and enjoy a flavorful, creamy seafood meal.
Notes
- Be careful not to overcook the shrimp during the boiling step to maintain their tender texture.
- Using converted or parboiled rice helps hold the texture better during baking without becoming mushy.
- The level of cayenne pepper can be adjusted to suit your preferred spice tolerance.
- Ensure the crab is picked over thoroughly to remove any shell fragments for a smooth eating experience.
- For a richer flavor, you can add a bit of grated Parmesan cheese to the breadcrumb topping.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
