Crab and Shrimp Casserole

This luxurious Crab and Shrimp Casserole transforms simple seafood into a comforting dish that feels both indulgent and homey. The creamy sauce envelops tender pieces of crab and succulent shrimp while vegetables add texture and depth to every bite.

I first made this casserole for a holiday gathering when I needed something special that wouldn't keep me in the kitchen all day. The empty dish and requests for the recipe told me everything I needed to know about its success.

Ingredients

• Lump crabmeat: Provides sweet delicate flavor and beautiful chunks throughout the dish; look for fresh if possible, but quality canned works wonderfully too
• Large shrimp: Add meaty texture and that distinctive seafood sweetness; choose deveined to save preparation time
• Onion, bell pepper, and celery: Create the classic aromatic base; these vegetables provide essential flavor foundation
• Butter and flour: Form the roux that thickens your sauce without lumps; use unsalted butter for better control of seasoning
• Milk and chicken broth: Create the silky sauce that binds everything together; use whole milk for richest results
• Old Bay seasoning: Delivers that authentic seafood flavor profile with just one ingredient; no need for multiple spices
• Cheddar cheese: Forms a golden crust and adds savory depth; sharp cheddar provides the most pronounced flavor
• Breadcrumbs: Create the perfect crunchy topping; panko breadcrumbs offer extra crispness

Step-by-Step Instructions

Prepare Your Baking Dish:

Preheat your oven to 375°F and thoroughly grease a 9x13inch baking dish, making sure to cover the corners and sides to prevent sticking during baking.

Create The Aromatic Base:

Melt butter in a large skillet over medium heat until it begins to foam slightly, then add your onion, bell pepper, celery, and garlic, cooking them until they become soft and translucent, about 5 to 7 minutes, stirring occasionally to ensure even cooking and prevent browning.

Make The Roux:

Sprinkle flour over the cooked vegetables and stir constantly for a full 2 minutes to cook out the raw flour taste; this step is crucial for creating a smooth sauce without any floury aftertaste.

Develop The Creamy Sauce:

Gradually pour in the milk and chicken broth, whisking continuously to prevent lumps; the sauce will seem thin at first, but keep stirring over medium heat for about 5 minutes until it thickens enough to coat the back of a spoon.

Season The Mixture:

Add Old Bay seasoning, salt, and pepper, tasting as you go; the Old Bay already contains salt, so add additional salt cautiously until you reach the perfect balance of flavors.

Incorporate The Seafood:

Gently fold in the crabmeat and shrimp using a spatula rather than a spoon to maintain the beautiful chunks of crab; the seafood will finish cooking in the oven, so a light hand prevents overcooking.

Assemble The Casserole:

Transfer your seafood mixture to the prepared baking dish, spreading it into an even layer using the back of your spatula to smooth the top.

Add The Toppings:

Sprinkle the shredded cheddar in an even layer over the entire surface, followed by an even distribution of breadcrumbs; these will create a beautiful golden crust while baking.

Bake To Perfection:

Place the casserole in your preheated oven and bake for 25 to 30 minutes, watching for the edges to bubble and the top to turn a rich golden brown color.

Rest Before Serving:

Allow the casserole to rest for 5 to 10 minutes after removing from the oven; this brief resting period helps the sauce set slightly, making serving much easier.

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Old Bay seasoning is truly the secret ingredient in this recipe. My grandmother always kept a tin in her spice cabinet specifically for seafood dishes. The first time I made this casserole without it, everyone at the table immediately noticed something was missing. That distinctive blend of herbs and spices really is irreplaceable.

Storage And Reheating

This casserole stores beautifully in the refrigerator for up to three days in an airtight container. The flavors actually improve overnight as they have time to meld together. When reheating, cover with foil and warm in a 325°F oven for about 20 minutes until heated through. You can also microwave individual portions, though the topping will lose some crispness.

Seafood Selection Tips

The quality of seafood makes all the difference in this dish. For crabmeat, refrigerated lump crab offers the best texture and flavor, though good quality canned lump crab is a practical alternative. With shrimp, fresh is wonderful but frozen shrimp that have been properly thawed work perfectly fine. Just be sure to drain them well on paper towels to remove excess moisture that could water down your sauce.

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Serving Suggestions

This versatile casserole pairs beautifully with many sides. Serve it alongside a crisp green salad with a light vinaigrette to balance the richness. For a more substantial meal, spoon it over fluffy white rice or pasta. A crusty baguette is essential for soaking up every last bit of the delicious sauce. For special occasions, consider starting with a light appetizer like a small cup of tomato bisque.

Making It Your Own

This recipe welcomes customization based on your preferences. Consider adding a tablespoon of Dijon mustard to the sauce for a subtle tang, or incorporate half a cup of dry white wine while making the sauce for added depth. Some families love mixing in a cup of cooked peas or asparagus pieces for color and additional vegetables. The cheese can be swapped for Gruyère or a mixture of cheeses based on what you enjoy or have available.

Frequently Asked Questions

→ Can I use canned crab meat instead of fresh?

Yes, you can use canned crab meat as a substitute for fresh crab meat. Just make sure to drain it thoroughly before adding it to the dish.

→ How can I make the casserole gluten-free?

To make the casserole gluten-free, use a gluten-free all-purpose flour and breadcrumbs. Everything else in the recipe is naturally gluten-free.

→ Can I prepare this dish ahead of time?

Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Bake it just before serving.

→ What other seafood can I include in the casserole?

You can add scallops, lobster, or even chunks of firm white fish like cod or haddock for more variety and flavor.

→ How do I prevent the shrimp from overcooking?

Make sure to fold the shrimp into the sauce gently and avoid overcooking during the baking process. The shrimp will cook quickly in the oven and remain tender.

→ What’s the best way to store leftovers?

Allow the casserole to cool completely, then transfer leftovers to an airtight container. Refrigerate for up to 3 days and reheat gently in the oven or microwave before serving.