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
Scale
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
