If you’re longing for a special seafood casserole that feels like a warm hug from the ocean, you’ll fall head over heels for this Crab and Shrimp Casserole. Succulent crab and plump shrimp meld together with creamy goodness, savory veggies, a pop of lemon, and a touch of Old Bay for bold, irresistible flavor in every bite. Whether you’re treating guests to a weekend dinner or making a cozy family meal, this easy bake transforms even an ordinary night into something extraordinary. It’s classic comfort food with a taste of the coast!
Ingredients You’ll Need
The ingredients for Crab and Shrimp Casserole come together effortlessly, but each brings something special to the table. From creamy mayo and tangy lemon juice to a duo of decadent cheeses, every addition helps create layers of flavor, melt-in-your-mouth texture, and even a little color to brighten up your dinner plate.
- Lump crab meat: Adds sweet seafood richness and a delicate, tender bite—use fresh or canned, but always drain well.
- Cooked shrimp: Chopped shrimp offer a firm, juicy texture that stands up perfectly in the creamy casserole base.
- Unsalted butter: Lends richness and lets the flavors of aromatic veggies shine without overpowering the seafood.
- Onion: A small, finely chopped onion creates a savory foundation you’ll taste in every spoonful.
- Red bell pepper: Diced for sweet pop of flavor and a touch of color to brighten up the dish.
- Garlic cloves: Just two cloves pack enough punch for aroma and subtle zing throughout the casserole.
- Cooked white rice: Light, fluffy, and perfect for soaking up all the creamy sauce without overpowering the seafood.
- Mayonnaise: This is the secret ingredient for lusciousness and tang in every bite.
- Sour cream: Balances the richness of the mayo and cheese with a gentle, creamy tang.
- Large egg: Binds everything together for a cohesive casserole that scoops beautifully.
- Lemon juice: Adds that bright, citrus lift to offset and enhance the flavors of seafood.
- Old Bay seasoning: Classic seafood spice mix that gives a hint of warmth and color—don’t skip it!
- Salt: Enhances all the flavors (adjust to your taste, especially if your seafood is salty).
- Black pepper: Just enough for gentle heat without overwhelming the delicate seafood.
- Shredded cheddar cheese: Brings a creamy melt and a bit of sharpness to the mix.
- Grated Parmesan cheese: Adds depth, a salty bite, and helps create that golden, savory crust.
- Breadcrumbs (optional topping): For those who love a little crunch on top, this is your finishing touch.
- Chopped fresh parsley: A fresh green garnish that wakes up the whole dish just before serving.
How to Make Crab and Shrimp Casserole
Step 1: Prep the Oven and Baking Dish
Set yourself up for success by preheating your oven to 350°F. Lightly grease a 2-quart baking dish so every bit of the Crab and Shrimp Casserole slides out easily and bakes up perfectly golden without sticking.
Step 2: Sauté the Aromatics
In a skillet set over medium heat, melt the unsalted butter and add your finely chopped onion, diced red bell pepper, and minced garlic. Sauté for about five minutes, stirring occasionally, until the veggies are soft, fragrant, and just turning golden. This step creates a flavor base that will carry through the entire casserole.
Step 3: Mix the Filling
Grab a large mixing bowl and combine the cooked rice, lump crab meat, chopped shrimp, mayonnaise, sour cream, beaten egg, lemon juice, Old Bay seasoning, salt, and black pepper. Once those are well mixed, fold in the sautéed veggies, shredded cheddar, and grated Parmesan. You want everything evenly coated and luxurious—it should smell irresistible already!
Step 4: Assemble and Top
Pour the mixture into your prepared baking dish. Spread it out so it’s level and all the corners are filled. If you like a little texture, sprinkle breadcrumbs evenly across the top for crunch that contrasts with the creamy casserole.
Step 5: Bake to Perfection
Slide the dish into the oven and bake for 30 to 35 minutes. You’re looking for a hot, bubbly Crab and Shrimp Casserole with a beautifully golden top. When the sides are gently bubbling and the top is golden brown, it’s ready. Let it cool for 5 minutes—this is the hardest part!—then sprinkle with chopped parsley and serve.
How to Serve Crab and Shrimp Casserole
Garnishes
Nothing says “dinner is ready” like a sprinkling of fresh parsley over the top of your Crab and Shrimp Casserole. For extra oomph, add a few lemon wedges on the side or a light dusting of smoked paprika. If you prefer a little heat, a drizzle of hot sauce or a pinch of cayenne before serving makes each bite a flavor adventure.
Side Dishes
This casserole is hearty but pairs beautifully with sides that bring freshness and crunch. Try serving it with a crisp green salad tossed in a light vinaigrette, roasted asparagus, or simply steamed green beans. Warm, crusty bread or garlic toast also works wonders for soaking up the creamy sauce (and nobody complains about extra bread at the table!).
Creative Ways to Present
For special occasions, try baking the Crab and Shrimp Casserole in individual ramekins for elegant, personal servings. Or bring a coastal vibe with serving shells as the vessel for a truly show-stopping presentation. Whether you scoop it family-style or portion it out for plated dinners, a little flourish always turns this classic bake into a celebration.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Crab and Shrimp Casserole cool to room temperature, then cover tightly or transfer to an airtight container. It will keep in the refrigerator for up to three days, staying just as creamy and delicious for round two.
Freezing
This casserole freezes wonderfully! To freeze, wrap the entire dish tightly with plastic wrap and foil before baking, or freeze leftovers in individual airtight portions. Thaw overnight in the fridge before reheating. For best texture, add fresh parsley after reheating instead of before freezing.
Reheating
When ready to enjoy again, reheat the Crab and Shrimp Casserole in a 350°F oven, covered loosely with foil, until hot and bubbling (about 15–20 minutes). For a single serving, you can use the microwave—just heat on medium, checking and stirring occasionally, until warmed through.
FAQs
Can I use canned crab meat for Crab and Shrimp Casserole?
Absolutely! Canned crab works perfectly—just be sure to drain it well and check for any small bits of shell. Fresh or even refrigerated lump crab is lovely too, but this dish is designed to work with whatever’s handy.
What kind of shrimp is best?
Look for medium to large cooked shrimp, peeled and deveined. You can use pre-cooked shrimp from the seafood counter or frozen shrimp (thawed) for convenience. For even more flavor, try wild-caught if available.
Can I make Crab and Shrimp Casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance, cover, and refrigerate. When you’re ready, just uncover and bake as directed. If baking from cold, you might need to add a few extra minutes to the cook time.
What can I substitute for Old Bay seasoning?
If you don’t have Old Bay on hand, try a mix of celery salt, paprika, and a pinch of cayenne for the closest flavor. Other seafood seasoning blends will also work—feel free to get creative!
Is Crab and Shrimp Casserole gluten-free?
This recipe is naturally gluten-free if you skip the breadcrumb topping or use gluten-free breadcrumbs. Just double-check all your condiments, especially mayonnaise and sour cream, to be sure.
Final Thoughts
It’s hard to beat the comfort and wow-factor that comes with serving Crab and Shrimp Casserole. Whether you’re welcoming friends on a special occasion or simply looking for a new family favorite, this baked seafood delight brings everyone together, bite after creamy bite. Give it a try and let this casserole become a beloved go-to in your kitchen!
Print
Crab and Shrimp Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this Crab and Shrimp Casserole, a delightful seafood dish baked to perfection with a golden cheesy topping.
Ingredients
Crab and Shrimp Casserole Ingredients:
- 8 oz lump crab meat
- 8 oz cooked shrimp (peeled, deveined, and chopped)
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 1 small red bell pepper diced
- 2 garlic cloves minced
- 1 cup cooked white rice
- ½ cup mayonnaise
- ½ cup sour cream
- 1 large egg (beaten)
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (optional topping)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 350°F and grease a 2-quart baking dish.
- In a skillet, melt butter and sauté onion, bell pepper, and garlic.
- Combine rice, crab, shrimp, mayonnaise, sour cream, egg, lemon juice, Old Bay, salt, and pepper.
- Fold in sautéed vegetables, cheeses. Pour into dish, add breadcrumbs if desired.
- Bake for 30–35 minutes until bubbly. Garnish with parsley.
Notes
- Use fresh or canned crab meat, well-drained.
- Prepare ahead and bake before serving.
- For a spicier version, add cayenne or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 165mg
