If you’re searching for a dish that truly impresses without piling on the workload, this Crab and Shrimp Casserole is about to become your new go-to. Imagine luscious chunks of crab and sweet shrimp nestled in creamy, cheesy layers, infused with tender vegetables and just the right amount of seasoning, all baked to bubbly, golden perfection. It’s decadent yet totally achievable, perfect for special gatherings or an indulgent weeknight dinner. The flavors celebrate the best of both crab and shrimp, making every bite a delightful event. Trust me, you’ll want to savor every forkful of this delightful Crab and Shrimp Casserole!
Ingredients You’ll Need
The ingredient list might look impressive, but every single item plays an important role in building the distinct taste, satisfying texture, and eye-catching color of your Crab and Shrimp Casserole. This is a classic example of the whole being even better than the sum of its parts!
- Lump crab meat: Real lump crab is the hero here, delivering large, tender bites and a sweetness you just can’t fake.
- Medium shrimp: Chopped so every serving gets plenty, shrimp brings its succulent texture and mild flavor.
- Cooked white rice: Rice soaks up all that creamy, cheesy goodness and keeps the casserole wonderfully hearty.
- Green bell pepper: Adds freshness, a pop of color, and a slight crunch that lightens the richness.
- Celery: Classic soufflé ingredient; brings aroma and a gentle bite to the mix.
- Onion: A flavor foundation, especially once sautéed until tender and sweet.
- Garlic: Two cloves are just enough to deepen the savory notes without overpowering the delicate seafood.
- Mayonnaise: Adds creamy body and tang, ensuring each bite is luscious but not heavy.
- Sour cream: Delivers a subtle tang and blends seamlessly for an ultra-silky base.
- Shredded cheddar cheese: Melty, gooey, sharp, and always a crowd-pleaser; a must for that irresistible golden top.
- Old Bay seasoning: Instantly evokes a classic seafood vibe, tying the crab and shrimp together beautifully.
- Black pepper: Just right for gentle warmth and complexity.
- Cayenne pepper (optional): For those who want a touch of heat, cayenne wakes up the flavors in the best way.
- Butter: Used for both sautéing and flavor, it brings a subtle richness to the base and crunchy topping.
- Breadcrumbs: Sprinkled on top for that can’t-miss crispy golden crust.
- Cooking spray or extra butter: To ensure nothing sticks, making serving (and clean-up) easy-breezy.
How to Make Crab and Shrimp Casserole
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Give your 9×13-inch baking dish a light coating with cooking spray or a swipe of butter. This small step keeps everything from sticking, ensuring those golden edges stay intact when serving.
Step 2: Sauté the Aromatics
Melt the butter in a skillet over medium heat, then toss in your bell pepper, celery, onion, and garlic. Sauté for about 5 to 7 minutes or until the veggies are beautifully tender and fragrant. This quick sauté helps release those layers of sweet, savory flavor that make your Crab and Shrimp Casserole so irresistible.
Step 3: Mix Up the Goodness
In a big mixing bowl, combine the sautéed veggies, lump crab meat, chopped shrimp, cooked rice, mayonnaise, sour cream, cheddar cheese, Old Bay, black pepper, and a sprinkle of cayenne if you’re feeling bold. Gently fold everything together so you don’t break apart the crab too much — you want nice, big chunks in every bite!
Step 4: Assemble and Top
Spoon the mixture evenly into your prepared baking dish and smooth the top with a spatula. Now comes the best part: scatter the buttery breadcrumbs on top for that golden, crunchy finish that everyone loves.
Step 5: Bake Until Golden and Bubbly
Pop your casserole in the oven and bake for 30 to 35 minutes. You’ll know it’s ready when it’s bubbling at the edges and the top has turned a gorgeous golden brown. Give it five minutes to settle before serving—those flavors will meld, and it will be easier to slice cleanly.
How to Serve Crab and Shrimp Casserole
Garnishes
Once out of the oven, your Crab and Shrimp Casserole is absolutely inviting, but a handful of fresh parsley or a quick squeeze of bright lemon juice takes it to another level. The fresh herbs add a pop of color and a garden-fresh aroma, while lemon brightens and balances the rich, creamy filling. If you really want to go bold, scatter a few extra shrimp or a sprinkle of paprika on top for a restaurant-worthy finish.
Side Dishes
This casserole is showstopping on its own, but pairing it with easy sides makes it a feast. A crisp green salad with vinaigrette or a tangy slaw easily balances its richness. For something cozier, serve with garlic bread, steamed broccoli, or roasted asparagus. The contrast of fresh and simple sides lets the flavors of your Crab and Shrimp Casserole shine even brighter!
Creative Ways to Present
For gatherings, try baking your Crab and Shrimp Casserole in individual ramekins for an elegant touch or portion it into stuffed bell peppers for colorful single-serves. Hosting a brunch? Spoon the mixture into mini phyllo cups and bake until golden for irresistible seafood “bites.” For family dinners, place the casserole right on the table, and let everyone dig in family-style — it’ll disappear in minutes!
Make Ahead and Storage
Storing Leftovers
If you have any Crab and Shrimp Casserole left (not that it happens often!), let it cool to room temperature before covering the dish tightly with foil or transferring portions to airtight containers. It will keep fresh in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers seriously tempting.
Freezing
Crab and Shrimp Casserole can be made ahead and frozen before or after baking. To freeze before baking, assemble as directed but skip the breadcrumb topping for now. Wrap tightly with foil and freeze for up to two months; just thaw overnight in the fridge and add breadcrumbs before popping it in the oven. Frozen leftovers also reheat well, though best within a month for top texture.
Reheating
To reheat individual servings, use the microwave in short bursts so the seafood doesn’t get rubbery. For larger portions, cover with foil and warm in a 325°F oven until heated through, about 15 to 20 minutes. If the topping looks dry, add a touch more cheese or a drizzle of melted butter to restore that delicious “just-baked” vibe!
FAQs
Can I use imitation crab or pre-cooked shrimp instead?
Absolutely! While nothing beats the juicy taste of real lump crab, imitation crab can be a budget-friendly swap. Pre-cooked shrimp also work—just chop and fold them in with the other ingredients as directed, and shave a minute or two off the initial baking time.
What can I use instead of white rice?
Quinoa or cauliflower rice make wonderful substitutes if you’re looking for a grain-free or lower-carb option. Both absorb the creamy, cheesy flavors beautifully without compromising texture.
Is this Crab and Shrimp Casserole spicy?
As written, the casserole is mild, with a subtle warmth from black pepper and optional cayenne. If spice isn’t your thing, simply leave out the cayenne and you’ll have cozy, comforting flavors everyone can enjoy.
Can I make this casserole ahead for a party?
Definitely! Assemble everything (minus the breadcrumbs) a day in advance, cover, and refrigerate. Just before baking, add the topping so it stays crisp and golden. It’s a fantastic do-ahead dish for entertaining!
What’s the best way to keep the casserole moist?
Don’t skip the mayonnaise and sour cream; they’re the secret to ultimate creaminess. And remember, gentle folding preserves the tender seafood pieces so nothing dries out. If reheating, covering with foil will help lock in moisture.
Final Thoughts
I truly hope you give this Crab and Shrimp Casserole a try—it’s the kind of cozy, celebratory dish that brings everyone to the table with a smile. Whether it’s for a special gathering or simply to treat yourself, you’ll love how easy and satisfying it is. Happy cooking and enjoy every creamy, seafood-packed bite!
Print
Crab and Shrimp Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of the sea with this Crab and Shrimp Casserole. A creamy, cheesy dish packed with succulent seafood and aromatic vegetables, this casserole is the perfect comfort food for any occasion.
Ingredients
Crab Mixture:
- 1 pound lump crab meat, picked over for shells
- 1 pound medium shrimp, peeled, deveined, and chopped
- 1 cup cooked white rice
Vegetable Mix:
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Other Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- cooking spray or additional butter for greasing dish
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, sauté bell pepper, celery, onion, and garlic until tender, about 5–7 minutes.
- Combine Ingredients: In a large bowl, mix sautéed vegetables with crab meat, shrimp, rice, mayonnaise, sour cream, cheddar cheese, seasonings until well combined.
- Bake: Spoon mixture into baking dish, top with breadcrumbs, and bake for 30–35 minutes until golden and bubbly.
- Rest and Serve: Let it rest for 5 minutes before serving.
Notes
- You can substitute cooked quinoa or cauliflower rice for a lower-carb option.
- Add a splash of lemon juice or a handful of chopped parsley for a fresh finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 185mg
