Crab and Shrimp Casserole
This easy crab and shrimp casserole combines seafood with a creamy cheddar-mayonnaise sauce and crisp breadcrumbs. The 9×13 seafood bake serves six in 45 minutes.
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Ingredients
- 1 lb shrimp raw, peeled and deveined; thawed if frozen
- 1 lb cooked crabmeat fresh or canned, well drained
- 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 about 30 minutes, until the top is bubbly and golden brown, the shrimp are firm and opaque, and the center reaches 165°F (74°C).
- Let the casserole cool for a few minutes, then garnish with fresh parsley. Serve warm with a side salad or steamed vegetables.
Notes
This dish pairs wonderfully with a green salad or garlic bread for a complete meal. Perfect for seafood lovers!
Nutrition
Serving: 1servingsCalories: 442kcalCarbohydrates: 17.5gProtein: 35.8gFat: 25gSaturated Fat: 8.5gTrans Fat: 0.3gCholesterol: 67mgSodium: 750mgFiber: 1.2gSugar: 3.5g
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