Delicious Crab and Shrimp Casserole for a Perfect Dinner (Print version)
A creamy baked seafood casserole with shrimp, crab, pasta, cheese sauce, and a crisp panko topping.
# Ingredients:
For the casserole
01 -
8 oz (225 g) small pasta shells
02 -
3 tablespoons unsalted butter
03 -
1/2 cup finely diced yellow onion
04 -
1/2 cup finely diced celery
05 -
1/2 cup finely diced red bell pepper
06 -
3 cloves garlic, minced
07 -
3 tablespoons all-purpose flour
08 -
1 1/2 cups (360 ml) whole milk
09 -
1/2 cup (120 ml) half-and-half
10 -
1 teaspoon Old Bay seasoning
11 -
1/2 teaspoon smoked paprika
12 -
1/2 teaspoon kosher salt, plus more for pasta water
13 -
1/4 teaspoon black pepper
14 -
1 1/2 cups (170 g) shredded Monterey Jack cheese
15 -
1 lb (450 g) raw medium shrimp, peeled, deveined, and patted dry
16 -
8 oz (225 g) lump crab meat, picked over for shells
17 -
1 tablespoon fresh lemon juice
18 -
2 tablespoons chopped fresh parsley
For the topping
19 -
3/4 cup (45 g) panko breadcrumbs
20 -
2 tablespoons unsalted butter, melted
21 -
1/4 cup (25 g) grated parmesan cheese
22 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Heat the oven to 350°F. Grease a 9x13-inch baking dish. Boil the pasta in salted water for 1 minute less than the package says for al dente, then drain.
02 -
Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and bell pepper. Cook for 4-5 minutes until softened, then stir in garlic for 30 seconds.
03 -
Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in the milk and half-and-half. Cook for 3-4 minutes until the sauce lightly coats a spoon.
04 -
Stir in Old Bay, smoked paprika, salt, pepper, and Monterey Jack. Keep the heat low and stir until the cheese melts smoothly.
05 -
Add the shrimp, crab, lemon juice, parsley, and drained pasta. Fold gently so the crab stays in tender pieces.
06 -
Transfer the mixture to the baking dish. Mix panko, melted butter, parmesan, and parsley, then sprinkle over the top. Bake for 20-25 minutes until bubbling and golden.
07 -
Let the casserole stand for 5 minutes before scooping. Serve hot with lemon wedges if desired.
# Good to know:
01 -
Use lump crab for the best texture, but claw meat works well in a casserole.
02 -
If using cooked shrimp, fold it in with the crab and check the casserole after 15-18 minutes.
03 -
Resting the casserole for 5 minutes helps the sauce settle before serving.