If you’re searching for a dish that brings the comforting warmth of a cozy kitchen and the fresh, vibrant flavors of the sea, you’ll adore this Shrimp and Crab Seafood Casserole Recipe. It’s a perfect blend of succulent shrimp, tender crab meat, creamy rice, and a subtle hint of spices all baked into one spectacular casserole. This recipe is a wonderful way to impress family or friends with minimal fuss, delivering rich texture and a burst of oceanic goodness in every bite.
Ingredients You’ll Need
Getting the ingredients right is half the joy of making this Shrimp and Crab Seafood Casserole Recipe. Each element plays a special role — from the plump shrimp and sweet crab to the crunchy water chestnuts and aromatic spices — they come together to create a casserole that’s both hearty and lively.
- Large peeled and deveined shrimp (1 1/4 pounds): Using freshly peeled shrimp ensures the best texture and clean flavor.
- Salt and freshly ground black pepper: To season and balance the seafood’s natural sweetness.
- Butter (6 tablespoons): Adds richness and helps toast the breadcrumbs to golden perfection.
- Medium onion (1, finely chopped): Provides a subtle sweetness that complements the seafood beautifully.
- Celery (2 stalks, chopped): Adds a refreshing crunch and depth to the vegetable medley.
- Red bell pepper (1 medium, finely chopped): Brings vibrant color and mild sweetness to the mix.
- Water (3 cups): Used to cook the rice until tender and fluffy.
- White long-grain rice (1 1/2 cups): Parboiled rice helps maintain a firm texture after baking.
- Water chestnuts (1 can, cut into pieces): Adds unexpected crunch for a delightful contrast.
- Half and half (1 cup): Makes the casserole creamy without overwhelming the seafood flavors.
- Mayonnaise (1/2 cup, full-fat preferred): Binds ingredients and adds a subtle tang.
- Tomato puree (1/4 cup): Brings a gentle acidity and color to the dish.
- Lemon juice (1 tablespoon): Brightens the flavors and cuts through the richness.
- Paprika (1 teaspoon): Adds smoky warmth and beautiful color.
- Cayenne pepper (1/2 teaspoon, or to taste): Delivers a pleasant, mild heat to invigorate the palate.
- Ground nutmeg (1/4 teaspoon): Offers a subtle, nutty spice to round out the flavor profile.
- Fresh parsley (1/4 cup, chopped and divided): Infuses freshness and a vibrant green touch.
- Jumbo lump crab (8 ounces): Carefully picked to remove any shell fragments for tender bites of sweetness.
- Coarse fresh breadcrumbs (1 1/2 cups): Creates a wonderfully crisp topping that contrasts with the creamy casserole beneath.
How to Make Shrimp and Crab Seafood Casserole Recipe
Step 1: Cook the Shrimp
Begin by bringing a saucepan filled with water to a rolling boil and seasoning it generously with salt and pepper. Add your large shrimp and cook for just about 30 seconds to one minute, until they turn pink and succulent. This quick boil ensures the shrimp stay tender without getting rubbery. Then, drain and let them cool while you move on to preparing the vegetables and rice.
Step 2: Cook the Vegetables and Rice
In a large saucepan, melt some butter and sauté the finely chopped onion, celery, and red bell pepper until they become soft and fragrant, releasing their natural sweetness. Next, pour in the water and season with salt and pepper. Stir in the rice and cook until it’s tender but still holds its shape, absorbing all those lovely flavors from the vegetables. This base is where the magic begins, making a creamy, textured layer for the casserole.
Step 3: Combine Ingredients and Assemble the Casserole
Once your rice mixture is cooked, it’s time to bring everything together. Gently fold in the cooked shrimp, jumbo lump crab meat, water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, nutmeg, and half of the fresh parsley. This is where the rich, creamy sauce meets the sweetness of the seafood, creating a flavor-packed filling. Transfer half of this mixture to your baking dish, then layer the remaining rice on top. Finally, sprinkle the coarse fresh breadcrumbs mixed with melted butter over the top for that irresistible crunch.
Step 4: Bake to Perfection
Cover the casserole dish with foil to keep the moisture intact and bake at 375°F for 30 to 40 minutes. The casserole will bubble blissfully as the flavors meld. Near the end of baking, remove the foil to let the breadcrumb topping crisp up to a golden brown. This final step adds texture contrast and a beautiful presentation to your Shrimp and Crab Seafood Casserole Recipe.
How to Serve Shrimp and Crab Seafood Casserole Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or a few lemon wedges on the side for a pop of color and brightness. A light drizzle of extra virgin olive oil or a dash of smoked paprika over the top just before serving can also elevate the dish’s aroma and visual appeal.
Side Dishes
This casserole pairs beautifully with crisp, refreshing sides like a simple green salad dressed with a lemon vinaigrette or roasted asparagus tossed lightly in olive oil and garlic. The lightness of the sides balances the creamy richness of the casserole perfectly, making the meal feel well-rounded and satisfying.
Creative Ways to Present
For an elegant twist, try serving the casserole individually in small ramekins or hollowed-out bell peppers. You can also add a colorful side of pickled vegetables or a fresh fruit salsa to bring an unexpected, vibrant edge to your presentation. These touches will make your Shrimp and Crab Seafood Casserole Recipe truly stand out on any dinner table.
Make Ahead and Storage
Storing Leftovers
Once your Shrimp and Crab Seafood Casserole Recipe has cooled completely, store leftovers in airtight containers in the refrigerator. They should stay fresh and delicious for up to 3 days, making it a perfect dish to enjoy again without sacrificing flavor or texture.
Freezing
If you want to keep this seafood delight longer, this casserole freezes well. Be sure to cool it entirely, then wrap tightly with plastic wrap and aluminum foil or place in freezer-safe containers. It can be frozen for up to 2 months without losing its creamy goodness.
Reheating
To reheat, thaw frozen portions overnight in the refrigerator, then warm in a preheated oven at 350°F until heated through and bubbly. Cover with foil to prevent drying out, removing it near the end to refresh the breadcrumb topping’s crunch. Stovetop reheating over medium-low heat with a dash of cream or butter also works to maintain the luscious texture.
FAQs
Can I use frozen shrimp and crab for this casserole?
Yes, frozen seafood can be used, but be sure to thaw it completely, pat dry to remove excess moisture, and adjust cooking times accordingly to avoid overcooking.
Is there a way to make this casserole dairy-free?
Absolutely! Substitute the butter with olive oil or a dairy-free alternative, and use coconut milk or a plant-based cream instead of half and half and mayonnaise to keep it creamy.
Can I prepare this casserole ahead of time before baking?
Yes, you can assemble it a day ahead and store it covered in the fridge. Bake it fresh when ready, adding a few extra minutes to the baking time as needed.
How spicy is the cayenne pepper in this recipe?
The cayenne gives just a gentle warmth that complements the seafood well; however, you can adjust or omit it entirely if you prefer no heat at all.
What type of rice works best for this recipe?
Long-grain converted or parboiled rice is best because it holds its shape and doesn’t get mushy during baking, keeping the casserole’s texture pleasant and firm.
Final Thoughts
This Shrimp and Crab Seafood Casserole Recipe is honestly one of those dishes you’ll want to keep coming back to, whether it’s for a special occasion or a cozy family dinner. With its satisfying layers of flavor and texture, plus the comforting warmth it brings straight from the oven, it’s an absolute crowd-pleaser. I can’t wait for you to try it and experience the joy of this seafood treasure for yourself!
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Shrimp and Crab Seafood Casserole Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
This classic Shrimp and Crab Seafood Casserole is a comforting and flavorful dish perfect for seafood lovers. Succulent shrimp are quickly cooked until just pink, then combined with sautéed vegetables, tender rice, and jumbo lump crab meat, all layered into a casserole and baked with a crunchy buttery breadcrumb topping. Rich with subtle spices like paprika, cayenne, and nutmeg, this casserole offers a delightful blend of creamy and savory tastes, making it an ideal meal for a family dinner or special occasion.
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
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, finely chopped
- 1 can (5-ounce) whole water chestnuts, halved lengthwise and cut into 1/4-inch pieces
Grains & Dairy
- 3 cups water
- 1 1/2 cups white long-grain rice, preferably converted or parboiled
- 1 cup half and half
- 1/2 cup mayonnaise, preferably full-fat
- 6 tablespoons butter, divided
Seasonings & Others
- Salt and freshly ground black pepper
- 1/4 cup tomato puree
- 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
- 1 1/2 cups coarse fresh breadcrumbs
Instructions
- Cook the shrimp: Bring a saucepan of water to a boil, seasoning it with salt and freshly ground black pepper. Add the peeled and deveined shrimp and cook just until they turn pink, about 30 seconds to 1 minute. Drain the shrimp and let them cool while you prepare the next steps.
- Sauté vegetables and cook rice: In a large saucepan, melt part of the butter and sauté the finely chopped onion, celery, and red bell pepper until softened and fragrant. Add the water, season with salt and pepper, then stir in the white long-grain rice. Cook according to package directions or until the rice is tender, stirring occasionally to prevent sticking.
- Combine rice mixture: Stir in the halved and chopped water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, nutmeg, and half of the chopped fresh parsley into the cooked rice and vegetables, mixing well to combine all flavors.
- Assemble the casserole: In a greased baking dish, layer the rice mixture, then the cooked shrimp evenly, followed by the jumbo lump crab meat. Cover with the remaining rice mixture, spreading evenly. Mix the coarse fresh breadcrumbs with the remaining melted butter and sprinkle them on top of the casserole to form a crispy crust.
- Bake the casserole: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30-40 minutes until heated through. In the last 10 minutes of baking, remove the foil to allow the breadcrumb topping to become golden and crispy.
- Garnish and serve: Once baked, let the casserole rest for a few minutes, then sprinkle the remaining fresh parsley over the top before serving to add color and freshness.
Notes
- Use converted or parboiled rice for best texture that holds well in casseroles.
- Adjust cayenne pepper to your desired spice level; omit if you prefer a milder flavor.
- If jumbo lump crab is unavailable, substitute with lump crab meat or a mix of crabmeat varieties.
- Prepare the casserole a day ahead and refrigerate; bake when ready to serve for convenience.
- Serve with a simple green salad or steamed vegetables to balance the rich flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
