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
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 & 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.
