If you’re looking for a comforting yet elegant dish that combines the best flavors of the sea, then the Shrimp and Crab Seafood Casserole Recipe is an absolute must-try. This rich and creamy casserole brings together tender shrimp and succulent crab meat with delicate seasonings and a crispy buttery topping that makes every bite a delight. Whether it’s a family dinner or a special occasion, this recipe fills your kitchen with irresistible aromas and your table with smiles.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor and texture, making this casserole both hearty and refined. From the fresh seafood to the subtle spices and creamy components, these essentials come together beautifully without any fuss.
- Large peeled and deveined uncooked shrimp (21-30 count): Choose fresh shrimp with tails removed for easy eating and perfect tenderness.
- Salt and freshly ground black pepper: The simplest seasoning to enhance every ingredient’s natural flavor.
- Butter (6 tablespoons): Used for sautéing and topping, it adds a rich, creamy finish and golden crust.
- Medium onion, finely chopped: Provides a subtle sweetness and depth for the casserole base.
- Celery stalks (2), chopped: Brings a delightful crunch and fresh herbal notes.
- Medium red bell pepper, finely chopped: Adds vibrant color and a sweet, mild pepper flavor.
- Water (3 cups): For cooking the rice to tender perfection.
- White long-grain rice (1 1/2 cups): Preferably converted or parboiled rice for fluffiness and hold.
- Whole water chestnuts (5-ounce can): Sliced into pieces to add subtle crispness within the creamy casserole.
- Half and half (1 cup): Creates the luscious creamy texture that binds everything together.
- Mayonnaise (1/2 cup): Using full-fat adds richness and a slight tang to balance the seafood.
- Tomato puree (1/4 cup): Adds color and a gentle tomato essence without overpowering.
- Lemon juice (1 tablespoon): Brightens the flavors and cuts through the richness.
- Paprika (1 teaspoon): Offers a smoky warmth that complements the seafood beautifully.
- Cayenne pepper (1/2 teaspoon or to taste): Brings a subtle kick to enliven the dish.
- Ground nutmeg (1/4 teaspoon): Adds a hint of warmth and complexity to the creamy sauce.
- Chopped fresh parsley (1/4 cup): Half is incorporated inside, half for finishing—adds a fresh, herbal pop.
- Jumbo lump crab (8-ounce container): Drained and cleaned carefully to ensure pure sweet flavor and no shell fragments.
- Coarse fresh breadcrumbs (1 1/2 cups): Mixed with butter to create the irresistible golden crust on top.
How to Make Shrimp and Crab Seafood Casserole Recipe
Step 1: Poach the Shrimp
Start by bringing a saucepan filled with water to a boil, seasoning it generously with salt and freshly ground pepper. Gently add the shrimp and cook just until they turn pink—this takes about 30 seconds to a minute. Overcooking can make the shrimp rubbery, so keep a close eye. Once cooked, drain and let them cool. This quick poaching keeps the shrimp tender and juicy, perfectly ready to blend with the casserole.
Step 2: Prepare the Rice and Vegetable Base
In a large saucepan, melt some butter and sauté the chopped onion, celery, and red bell pepper until they soften and release their enticing aroma. This mix forms the flavorful foundation of your casserole. Then add water, salt, pepper, and the long-grain rice. Cook the rice until tender, absorbing all the water and marrying with the veggies to build a creamy yet textured filling.
Step 3: Assemble the Layers
Now for the fun part: layering! In your baking dish, create a base layer with some of the rice mixture, followed by the cooled shrimp and the luscious jumbo lump crab meat. Cover these treasures with the remaining rice mixture, ensuring everything nestles together perfectly. This layering technique allows each bite to reveal a bit of every wonderful ingredient.
Step 4: Add the Topping and Bake
Mix the fresh breadcrumbs with the remaining butter until they’re evenly coated. Sprinkle this mixture over the top of the layered casserole to create a brilliant crispy finish after baking. Cover the dish with foil and bake at 375°F for 30 to 40 minutes. To achieve that golden crust everyone loves, remove the foil during the last 10 minutes of baking. Serve this casserole hot and watch it disappear!
How to Serve Shrimp and Crab Seafood Casserole Recipe
Garnishes
A sprinkle of the reserved chopped fresh parsley adds a lively green contrast that brightens both the look and taste. For a bit of extra flair, freshly grated lemon zest or a few lemon wedges on the side bring a pleasing citrus pop that pairs beautifully with the richness of the casserole.
Side Dishes
This seafood casserole shines on its own but pairs wonderfully with light, crisp sides. A simple mixed green salad with a zesty vinaigrette complements the creamy richness, while roasted asparagus or steamed green beans add a nutritious crunch without overshadowing the main dish.
Creative Ways to Present
For an impressive presentation, try serving the casserole in individual ramekins—perfect for dinner parties. Alternatively, arrange it in a decorative ceramic or cast iron dish to highlight its rustic charm. If you want to get playful with textures, serve alongside garlic butter crostini or sprinkle toasted almonds over the breadcrumb topping for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Crab Seafood Casserole Recipe is a treasure worth saving. Store it in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making your next meal just as delightful as the first.
Freezing
You can freeze the casserole before baking or after it’s fully cooked. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen baked casserole can be stored for up to 2 months without losing quality. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to preserve texture and avoid drying out. If you’re short on time, a microwave works too, but cover the casserole to keep moisture locked in. You might want to add a little extra fresh parsley after reheating to refresh the appearance and flavor.
FAQs
Can I use frozen shrimp and crab for this casserole?
Absolutely! Just make sure to thaw them completely and pat dry before using. This helps prevent excess moisture, ensuring your casserole stays creamy and not watery.
Is there a substitute for half and half in this recipe?
Yes, you can use heavy cream for a richer flavor or whole milk for a lighter version, though the texture won’t be quite as creamy. Adjust the seasoning accordingly.
Can I prepare this recipe gluten-free?
Definitely! Simply swap the fresh breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers, and make sure all other ingredients are certified gluten-free.
How spicy is this casserole?
The cayenne pepper adds a gentle warmth without overwhelming the seafood’s delicate flavors. If you prefer milder tastes, feel free to reduce the amount or omit it entirely.
Is the Shrimp and Crab Seafood Casserole Recipe suitable for entertaining?
Yes! It’s elegant yet comforting, and its creamy, layered goodness makes it a guaranteed crowd-pleaser. Plus, it can be made ahead, so you have more time to enjoy your guests.
Final Thoughts
Nothing beats the cozy feeling of serving up a homemade Shrimp and Crab Seafood Casserole Recipe that’s packed with fresh seafood, creamy textures, and a golden crumb topping. This dish truly feels like a warm hug from the ocean, whether it’s a weeknight treat or a special celebration. Give it a try—you just might find your new favorite recipe to share again and again!
Print
Shrimp and Crab Seafood Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Shrimp and Crab Seafood Casserole is a rich and comforting dish featuring tender shrimp, succulent jumbo lump crab, and flavorful rice combined with a creamy, seasoned sauce. Baked to perfection with a buttery breadcrumb topping, it’s an elegant yet easy-to-make casserole perfect for family dinners or special occasions.
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 & Aromatics
- 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
- 1/4 cup chopped fresh parsley, divided
Dairy & Sauces
- 6 tablespoons butter, divided
- 1 cup half and half
- 1/2 cup mayonnaise, preferably full-fat
Grains
- 1 1/2 cups white long-grain rice, preferably converted or parboiled
- 1 1/2 cups coarse fresh breadcrumbs
Liquids & Seasonings
- 3 cups water
- Salt and freshly ground black pepper, to taste
- 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
Instructions
- Cook the Shrimp: Bring a saucepan of water to a boil and season with salt and freshly ground black pepper. Add the peeled and deveined shrimp and cook until just pink, about 30 seconds to 1 minute. Drain the shrimp and set aside to cool.
- Sauté Vegetables and Cook Rice: In a large saucepan, melt some of the butter and sauté the finely chopped onion, celery, and red bell pepper until the vegetables are tender. Add 3 cups of water, salt, pepper, and the 1 1/2 cups of white long-grain rice. Cook the rice mixture over medium heat until the rice is tender and the liquid is absorbed.
- Assemble the Casserole: In a baking dish, layer part of the cooked rice mixture, followed by the cooked shrimp, the jumbo lump crab meat, and the remaining rice mixture. Combine the half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, nutmeg, half of the freshly chopped parsley, and the halved water chestnuts in a bowl; gently fold this creamy mixture into the rice and seafood layers.
- Add Topping and Bake: Mix the coarse fresh breadcrumbs with the remaining butter. Sprinkle this buttery breadcrumb mixture evenly over the top of the casserole. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes. Remove the foil for the last 10 minutes of baking to allow the breadcrumb topping to brown and crisp. Serve the casserole hot, garnished with the remaining fresh parsley.
Notes
- Use converted or parboiled rice to ensure the rice remains fluffy and doesn’t get mushy in the casserole.
- Adjust the cayenne pepper according to your heat preference; it’s okay to reduce for a milder flavor.
- Make sure to pick over the crab carefully to remove any shell pieces for the best texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to maintain texture.
- You can substitute half and half with cream for a richer casserole or with whole milk for a lighter version.
