Crab and Shrimp Casserole (Print Version)
Indulge in this savory crab and shrimp casserole topped with cheese and breadcrumbs.
# Ingredients:
01 -
1 pound lump crabmeat
02 -
1 pound large shrimp, peeled and deveined
03 -
1 cup chopped onion
04 -
1 cup chopped bell pepper
05 -
1 cup chopped celery
06 -
2 cloves garlic, minced
07 -
1/4 cup butter
08 -
1/4 cup all-purpose flour
09 -
2 cups milk
10 -
1 cup chicken broth
11 -
1 teaspoon Old Bay seasoning
12 -
Salt and pepper to taste
13 -
1 cup shredded cheddar cheese
14 -
1 cup breadcrumbs
15 -
Chopped fresh parsley for garnish
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
02 -
In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
03 -
Stir in the flour and cook for another 2 minutes, stirring constantly.
04 -
Gradually whisk in the milk and chicken broth until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Season the sauce with Old Bay seasoning, salt, and pepper to taste.
05 -
Gently fold in the lump crabmeat and shrimp, making sure they are evenly coated with the sauce.
06 -
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top of the casserole, followed by the breadcrumbs.
07 -
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
08 -
Remove from the oven and let it cool for a few minutes before garnishing with chopped fresh parsley and serving.
# Notes:
01 -
You can use fresh or canned crabmeat for this dish, depending on availability and preference.
02 -
Feel free to add other seafood such as scallops or lobster for extra variety.
03 -
Serve the casserole with crusty bread or over cooked rice for a complete meal.
04 -
Thaw frozen shrimp completely and pat them dry to remove excess moisture before using.