Name: Crab and Shrimp Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb shrimp (peeled and deveined); 1 lb crabmeat (fresh or canned); 1 cup celery (diced); 1/2 cup onion (diced); 2 cloves garlic (minced); 2 tablespoons butter (for the sauce); 2 tablespoons all-purpose flour (for the roux); 1 cup milk; 1/2 cup mayonnaise; 1 cup sharp cheddar cheese (grated); 1/2 cup breadcrumbs (for topping); 1 pinch salt and pepper (to taste); 1 tablespoon fresh parsley (chopped, for garnish)

2.7Kshares
Facebook
Pinterest

Save This Recipe

Just drop your email here and We'll send it right away!

Let me tell ya, friends—there’s just something downright irresistible about a bubbling, cheese-topped seafood casserole, isn’t there? When I was growing up on the East Coast, Sunday dinners meant a table full of folks (sometimes neighbors would “just happen to stop by”—funny how that worked out!) and plenty of cozy, creamy casseroles. These days, I love putting my own spin on those classic favorites, layering a little luxury with every bite. Enter: my Crab and Shrimp Casserole. It’s rich, comforting, a little bit fancy, and wonderfully unfussy—one of those rare miracles that feels both special enough for company and easy enough for a Tuesday night.

Picture this: plump shrimp and sweet crabmeat nestled in a silky, cheese-laced sauce, all topped with crunchy golden breadcrumbs. Every spoonful feels like a cozy embrace. My husband always claims he’ll “just have a small piece,” but that’s never how it turns out. And if there are leftovers? Forget about it—someone sneaks the last helping before breakfast. (Guilty as charged!)

Why You’ll Love It

Cheese That Cooperates: Sharp cheddar adds brightness without drowning out the ocean-fresh flavors. It’s creamy, but you’ll still taste those sweet bits of crab and shrimp.
Textural Play: Creamy sauce, tender seafood, crisp panko—every bite is a little adventure.
Travel-Friendly: Potluck champion or dinner prep on Sunday—this casserole holds up beautifully in transit and reheats like a dream. (Comfort food that waits for you? Yes, please.)
Mix-and-Match Flair: Add a sprinkle of Old Bay, toss in a handful of peas, or stir in a splash of white wine if you’re feeling fancy. It’s forgiving and flexible.
Hands-Off Magic: About 15 minutes of simple chopping and stirring, then your oven takes over while you kick back with your favorite podcast. Easy-peasy.

Timing and Servings

You’ll only need about 15 minutes to pull everything together—just long enough to toss a salad or set out a loaf of garlic bread. After that, bake your casserole at 350°F for about 30 minutes (give or take, depending on your oven’s quirks). It’ll come out golden around the edges, bubbling madly, and incredibly tempting.

This recipe serves six, but don’t be shocked if everyone goes back for more. It’s fantastic with a crisp, cold glass of Chardonnay, something with a bit of backbone to stand up to the richness. Got a little extra time before dinner? Assemble your casserole ahead, cover it up, and let it hang out in the fridge until everyone’s ready to eat—just don’t add the panko until just before baking for maximum crunch.

Ingredients

1 lb shrimp, peeled and deveined (frozen is fine—just thaw and pat dry!)
1 lb crabmeat, fresh or canned, well drained (I use lump if I’m splurging, but regular works beautifully)
1 cup celery, diced small
½ cup onion, diced
2 cloves garlic, minced (I never complain about extra garlic)
2 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk (or 2% if you like lighter casseroles—it’ll still be creamy)
½ cup mayonnaise (or Greek yogurt for a tangy, protein boost)
1 cup sharp cheddar, freshly grated (for real flavor—you’ll definitely taste the difference)
½ cup panko breadcrumbs
Salt and pepper, to taste (don’t be stingy with the pepper if you like a little kick)
1 tbsp fresh parsley, chopped (for a fresh pop of color)

Ingredient Notes & Substitution Tips

Shrimp & Crab: If fresh seafood isn’t easy to find, frozen shrimp and good quality canned crab are perfectly lovely. Be sure to drain that crab well—you don’t want a watery casserole. If you’re feeling wild, scallops are a fun swap for shrimp (just slice them in half if they’re big guys).

Cheese: Cheddar is classic, but Monterey Jack or a little Gruyère is dreamy if you have it on hand. Parmesan is nice sprinkled on with the panko for a toasty, salty finish.

Mayonnaise: This keeps things creamy and binds the casserole, but Greek yogurt works like a charm if you’re cutting back on mayo. Sour cream can also step in for a little tang.

Panko Breadcrumbs: Regular breadcrumbs work, but panko gives the crunchiest golden crust. If you’re out, crush up some crackers or even potato chips (yes, really!).

Add-ins: Got a bell pepper? Dice it in! A handful of frozen peas adds sweetness and color—my kids’ favorite. Or stir in a few chili flakes for a tiny bit of heat.

Directions

Preheat your oven to 350°F and lightly grease a 9×13 baking dish. (No one wants to scrub stuck-on cheese later!)
In a large bowl, toss together the shrimp, crabmeat, celery, onion, and garlic. Get everything distributed nice and even—it’s like a little seafood party!
Now, make your sauce: In a saucepan over medium heat, melt the butter. When it starts to foam, whisk in the flour and cook for about 1–2 minutes—let it get just a bit golden and nutty (this step makes all the difference, trust me).
Slowly add the milk, whisking constantly, so you avoid lumpy business. Keep stirring until the sauce thickens up nicely and coats the back of your spoon, about 3–5 minutes.
Take it off the heat and stir in the mayonnaise (or yogurt) and cheddar. Give it a good sprinkle of salt and pepper at this stage, too. Taste and adjust—you want to swoon, not snooze.
Pour the sauce over your seafood bowl. Gently fold everything together so every bite gets that creamy goodness.
Scoop the whole joyful mess into your prepared baking dish. Smooth out the top with a spatula. Evenly sprinkle the panko breadcrumbs over everything. (If you’re a cheese fanatic, an extra dusting of grated cheddar or parmesan on top is non-negotiable.)
Bake for about 30 minutes until bubbly around the edges and the top is gorgeously golden. If your crumbs brown too fast, tent with foil during the last 10 minutes.
Let it rest for five minutes before scooping—this helps the sauce set, and also sort of builds the suspense. Garnish with a shower of chopped parsley, and serve with garlic bread, a green salad, or just a fork and a smile.

Variations

Cajun Kick: Stir in 1 teaspoon Cajun seasoning or Old Bay, and top with sliced green onions. It’s like a trip to the Gulf Coast (without the airfare).
Mushroom Medley: Sauté ½ cup of sliced mushrooms with the onions and garlic for an earthy twist that’s especially good in chilly weather.
Alfredo-Style: Swap cheddar for Parmesan and add a tiny pinch of nutmeg. Suddenly: Italian vibes!
Lemon Herb: Zest a lemon into the sauce and add fresh thyme. Extra fresh, extra cheerful.
Broccoli Boost: Mix in a cup of steamed broccoli florets. More green, less guilt—still all the comfort.
Tex-Mex Twist: Black beans, corn, chili powder, and a topping of crushed tortilla chips? It totally works, and the kids will ask for seconds!

Storage & Reheating Tips

Refrigerate: Leftovers will keep, tightly covered, for up to 3 days. The flavors get even richer—midnight snack, anyone?
Freeze: Assemble the casserole but don’t bake it. Wrap tightly in plastic and foil (old school but effective!), and freeze for up to 2 months. Thaw overnight before baking as usual.
Reheat: I always prefer reviving mine in a 350°F oven for 15–20 minutes—it brings back that crispy topping. The microwave’s speedy, but you’ll miss out on the crunch.
Gift Idea: Want to deliver a little comfort? Bake, chill, wrap in foil, and add a handwritten note. It’s the ultimate care package (and nobody’s ever returned one, let me tell you!).

FAQs

Can I double the recipe? You bet! Just use a second dish or a large roasting pan. Add 5–10 extra minutes to your baking time, and keep an eye on that golden top.

What wine would you serve? I lean toward a lightly oaked Chardonnay or a dry Riesling—something bright and zippy to balance all that richness. A sparkling rosé is also super fun for a summer gathering.

Can I swap shrimp for scallops? Absolutely! Just keep an eye out so they don’t overcook—scallops need a little less time than shrimp to stay tender.

My casserole was a little watery. What gives? Make sure the seafood is patted dry and that your roux (that butter-flour base) is cooked properly before adding the milk. Letting canned crab drain for a few minutes helps too.

Can I prep everything ahead? Yes! Mix up the seafood and sauce up to 12 hours in advance. Stash in the fridge, covered, and sprinkle the panko right before baking for the crispiest finish.

No mayo in the house—now what? Greek yogurt or sour cream will do the trick. You’ll get a tangier bite, but the casserole still holds together just fine!

Conclusion

Crab and Shrimp Casserole feels like a warm hug after a long, wild day—a little bit retro, a whole lot craveable, and always open to your own family’s twist. Whether you’re making it for a potluck, a friend in need, or just your own (slightly seafood-obsessed) crew, it’s the sort of comfort food you’ll come back to again and again. And if you try it and love it, I want to hear about your spins, swaps, and stories—drop me a comment! There’s room at my virtual table for everyone. Happy cooking, and don’t forget to treat yourself to that second helping—you’ve earned it.