Crab and Shrimp Casserole (Print version)
A creamy baked seafood casserole with tender shrimp, sweet crab, rice, cheddar, Old Bay, and a buttery panko topping.
# Ingredients:
For the casserole
01 -
1 lb (450 g) large shrimp, peeled, deveined, and patted dry
02 -
8 oz (225 g) lump crab meat, picked over for shells
03 -
3 cups (480 g) cooked white rice
04 -
3 tablespoons unsalted butter
05 -
1/2 cup (75 g) finely diced yellow onion
06 -
1/2 cup (60 g) finely diced celery
07 -
1/2 cup (75 g) finely diced red bell pepper
08 -
2 cloves garlic, minced
09 -
3 tablespoons all-purpose flour
10 -
1 1/2 cups (360 ml) half-and-half
11 -
3 oz (85 g) cream cheese, cubed
12 -
1 cup (115 g) shredded sharp cheddar cheese
13 -
1 teaspoon Old Bay seasoning
14 -
1 tablespoon fresh lemon juice
15 -
2 tablespoons chopped fresh parsley
16 -
1/4 teaspoon black pepper
17 -
Salt, only if needed
For the topping
18 -
3/4 cup (45 g) panko breadcrumbs
19 -
2 tablespoons unsalted butter, melted
20 -
2 tablespoons grated Parmesan cheese
21 -
1 tablespoon chopped fresh parsley
22 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a 9-inch square or 2-quart baking dish.
02 -
Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and bell pepper and cook for 5-6 minutes until softened. Stir in garlic for 30 seconds.
03 -
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the half-and-half and cook for 3-4 minutes until smooth and lightly thickened.
04 -
Lower the heat. Stir in cream cheese, cheddar, Old Bay, lemon juice, parsley, and black pepper until the cheese melts. Taste and add salt only if needed.
05 -
Stir in the cooked rice. Add the shrimp and fold for 1-2 minutes until the shrimp just begin to turn pink. Remove from heat and gently fold in the crab.
06 -
Spread the mixture in the prepared baking dish. Mix panko, melted butter, Parmesan, and parsley, then scatter evenly over the top.
07 -
Bake for 20-25 minutes until bubbling at the edges and golden on top. Let rest for 5 minutes, then serve with lemon wedges.
# Good to know:
01 -
Use cooked, chilled rice so the casserole stays creamy instead of gummy.
02 -
Best served warm after a 5-minute rest.
03 -
If using frozen shrimp, thaw fully and pat dry before cooking.