This is a rich and savory Crab and Shrimp Casserole — perfect for the seafood lover. The shrimp and crab mingled with a rich and cheesy sauce whirred with celery, onion and garlic, then layered into a casserole. The sauce’s mayonnaise and cheddar provide a tangy richness; a topping of breadcrumbs gives it a satisfying crunch.
Garnish with freshly chopped parsley after baking for a pop of freshness and color. Excellent for family gatherings or special occasions, this dish pairs perfectly with a simple side salad or crusty bread to soak up every last drop of the creamy goodness. Indulge on this delicious and comforting seafood casserole!
Why You’ll Love This Crab and Shrimp Casserole:
Rich and Creamy: A combination of butter and the other heavy hitters, cheese and mayonnaise, glues everything together with a shiny, indulgent coating that glosses over the subtle taste of the seafood.
Savory, Crunchy Topping: The breadcrumb top provides a crunch and a golden brown color that contrasts pleasing with the creamy filling.
It’s Versatile and Crowd-Pleasing: This casserole is perfect for family functions, dinner parties, or a quiet meal at home. It complements salads, steamed vegetables and warm rolls.
Highly Customizable: You can toss in spices, herbs or additional seafood to make this casserole your own. It’s an adaptable recipe that can accomodate different appetites.
Key Ingredients:
Shrimp: For convenience, use peeled and deveined shrimp. Both fresh or frozen shrimp are fine (if you use frozen, thaw and drain), as is any shape of pasta, short or long.
Crabmeat: Fresh crabmeat is best, but canned crabmeat is also great and usually more economical. Make sure it’s completely drained and free of shells.
Celery, Onion, and Garlic: These vegetables bring a mild sweetness and aromatic undercurrent to the casserole and help balance the richness of the sauce.
Butter and Flour: These are the Roux, that will thicken up the sauce with a creamy, silky texture.
Milk: Milk gives the sauce a creamy quality without making it too heavy. Whole milk is ideal, but you can swap in 2 percent milk, or even half-and-half, for an even richer sauce.
Mayonnaise: For a little tang and creamy texture. It also serves to bind the sauce together.
Sharp Cheddar Cheese: Sharp cheddar melts nicely, adding a delicious and bold flavor that pairs well with the seafood. It’s best to use freshly grated cheese, which melts more easily.
Bread crumbs: Bread crumbs put a crunchy, golden topping on the casserole. Panko breadcrumbs, for an extra crunchy texture.
Salt and Pepper: Key to seasoning sauce and bringing out the flavours from other ingredients.
Fresh Parsley: The pop of color and fresh flavor this garnish provides balances the rich, creamy components of the casserole.
Full ingredient quantities and instructions are in the recipe card at the bottom of the page
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Step-by-Step Instructions
Step 1: Preheat the Oven
Casserole Baking Instructions: Preheat the oven to 350°F (175°C). The oven will have time to heat to the right baking temperature by the time you are ready for the casserole.
Step 2: Prepare the Seafood Mixture
In a large bowl, mix 1 pound peeled and deveined shrimp, 1 pound crabmeat (fresh or canned), 1 cup diced celery, 1/2 cup diced onion and 2 cloves minced garlic. Stir to combine the seafood and vegetables uniformly.
Step 3: Make the Creamy Sauce
Melt the butter: In a medium saucepan over medium heat, melt 2 tablespoons butter.
Check Your Roux: Add in 2 tablespoons of all-purpose flour and stir, cooking 1-2 minutes until the roux is golden and bubbly, stirring constantly.
Add Milk: Gradually incorporate 1 cup of milk into the mix, whisking constantly for 3 to 5 minutes until thick and smooth.
Fold in the Mayonnaise and the Cheese: Remove the saucepan from the heat. Add in 1/2 cup of mayonnaise and 1 cup of grated sharp cheddar cheese, stirring until melted and smooth. Add salt and pepper to taste.
Step 4: Combine and Assemble
Combine with Seafood: Add the seafood mixture to the glossy sauce, mixing until every ingredient is well coated.
Transfer to Baking Dish: Prepare a greased 9×13-inch baking dish and even out the mixture on the baking sheet.
Step 5: Add the Topping
Sprinkle breadcrumbs: Spread 1/2 cup breadcrumbs evenly over the casserole.
Step 6: Bake the Casserole
Bake: Slide the baking dish into the hot oven, and bake for 30 minutes, or until the casserole is bubbling and golden-brown on top.
Step 7: Garnish and Serve
Garnish: Allow the casserole to cool for a few minutes, then garnish with freshly chopped parsley for color and flavor.
Serve: Serve the Crab and Shrimp Casserole hot, with a green salad or steamed vegetables for a complete meal.
Serving Suggestions:
This indulgent, creamy casserole is more than good enough on its own, but works well with many sides, too:
Green Salad: A light, fresh salad drizzled with vinaigrette balances out the creamy, cheesy casserole.
Steamed Vegetables: Broccoli, green beans, or asparagus paired make for a balanced meal.
Crusty Bread or Dinner Rolls: Serve it with warm bread to soak up the creamy sauce.
Rice or Pasta: For an even heartier meal, spoon the casserole over a mound of rice or pasta.
This casserole is a wonderful dish for special occasions, family dinners, or holiday gatherings.
Storage and Reheating Tips:
It reheats well, making it perfect for leftovers.
Storing Leftovers:
Refrigerate any leftovers in an airtight container for up to 3 days.
Freezing:
If you want to freeze the casserole, do not bake it when you assemble it. Wrap tightly in plastic wrap and foil, then freeze up to 2 months. To cook, thaw in the refrigerator overnight; bake as instructed.
Reheating:
To reheat: Place casserole into a 350°F (175°C) preheated oven for 15-20 minutes or until heated through. My topping tip is to reheat in the oven, which helps keep it crisp. You can microwave single servings for a quick-fix option.
Recipe Variations to Try:
It’s an adaptable, user-friendly Crab and Shrimp Casserole. Here are a few tasty variations:
Cajun-Style Crab and Shrimp Casserole
Stir in a teaspoon of Cajun seasoning or Old Bay in the sauce for a north star of spice. Sprinkle sliced green onions on top, then bake.
Crab, Shrimp and Mushroom Casserole
Seafood mixture can also have 1/2 cup of sliced mushrooms added to it for more flavor. Sauté the mushrooms with the garlic and onions and then add to the casserole.
Seafood Alfredo Casserole
Sub Parmesan cheese for the cheddar and stir in a dash of nutmeg to the sauce for an Alfredo-like variation.
Lemon Herb Casserole
The sauce can also be perked up with 1 tablespoon of lemon zest and a teaspoon of chopped fresh thyme — it’ll make it bright and citrusy. This is especially true if you’re using fresh seafood.
Broccoli And Seafood Casserole
Add 1 cup steamed broccoli florets to the seafood mixture.
Conclusion:
Rich, creamy and delicious, this Crab and Shrimp Casserole is pure seafood comfort in a casserole. With its lacquered golden top and lush sauce, it’s an indulgent dish that’s sure to please. Pair it with your favorite sides, and you’ve got a restaurant-worthy dish that’s easy to prepare at home.
So round up your ingredients and dive into this delicious, seafood-rich treat — it’s sure to be a crowd pleaser!
Crab and Shrimp Casserole
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
Instructions
- Set your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the shrimp, crabmeat, celery, onion, and minced garlic. Stir to mix evenly.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until golden and bubbly. Gradually whisk in the milk, stirring continuously for 3-5 minutes until thickened. Remove from heat and stir in mayonnaise, cheddar cheese, salt, and pepper.
- Add the seafood mixture to the creamy sauce, stirring until evenly coated. Spread in a greased 9x13-inch baking dish.
- Sprinkle breadcrumbs evenly over the casserole.
- Bake for 30 minutes, or until the top is bubbly and golden brown.
- Let the casserole cool for a few minutes, then garnish with fresh parsley. Serve warm with a side salad or steamed vegetables.