Crab and Shrimp Casserole is the kind of dish that instantly transports you to the coast, where the air is salty and the seafood tastes like it was caught that very morning. This creamy, dreamy bake is packed with tender crab, juicy shrimp, sweet sautéed veggies, and just the right amount of cheese for a comforting, crowd-pleasing meal. Whether you’re hosting a special dinner or just want to treat yourself on a weeknight, this casserole brings a splash of luxury to your table with every forkful.
Ingredients You’ll Need
The beauty of this Crab and Shrimp Casserole lies in its simple, fresh ingredients—each one playing an important role in the final flavor, texture, and color. From the delicate seafood to the crisp veggies and rich cheeses, every addition works in perfect harmony for a casserole that feels both decadent and approachable.
- 1/2 pound lump crab meat: Go for fresh or high-quality canned; be sure to pick over for shells for the best texture.
- 1/2 pound cooked small shrimp: Peeled and deveined, these bring a sweet, briny bite to every serving.
- 1 cup cooked white rice: Adds substance and soaks up all those delicious creamy flavors.
- 1/2 cup finely chopped onion: Gives a subtle sweetness and aromatic base to the dish.
- 1/2 cup chopped celery: Brings a fresh crunch and classic seafood combo flavor.
- 1/4 cup chopped green bell pepper: Adds a pop of color and a gentle, grassy note.
- 1 tablespoon butter: For sautéing and adding richness to the vegetables.
- 1/2 teaspoon Old Bay seasoning: The signature seafood spice blend for that unmistakable taste.
- 1/4 teaspoon garlic powder: Gives a subtle garlicky flavor without overpowering the seafood.
- 1/4 teaspoon black pepper: Balances out the creamy richness with a bit of warmth.
- 1/2 teaspoon salt: Enhances all the individual flavors in the casserole.
- 1/2 cup mayonnaise: Lends creaminess and tang that pairs perfectly with seafood.
- 1/2 cup sour cream: Adds a luscious, slightly tangy richness to the filling.
- 1/2 cup shredded cheddar cheese: Melts in for gooey comfort and a hint of sharpness.
- 1/4 cup grated Parmesan cheese: For that nutty, salty finish that makes every bite sing.
- 1/2 cup breadcrumbs (optional for topping): Sprinkle on top for a golden, crispy crust.
- Cooking spray or extra butter for greasing dish: Prevents sticking and ensures easy serving.
How to Make Crab and Shrimp Casserole
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 350°F. While it warms up, grease a 2-quart casserole dish with either cooking spray or a little extra butter. This simple step ensures your Crab and Shrimp Casserole will lift out beautifully when it’s time to serve.
Step 2: Sauté the Aromatics
Place a skillet over medium heat and melt the butter. Add the chopped onion, celery, and green bell pepper, and sauté until the veggies are softened and fragrant, about 5 minutes. This step builds a savory base that infuses the entire casserole with flavor and a lovely, colorful look.
Step 3: Mix the Seafood and Rice
In a large mixing bowl, combine the picked-over crab meat, cooked shrimp, and cooked white rice. Give everything a gentle toss so the seafood and rice are evenly distributed, setting the stage for a perfectly balanced bite in every forkful.
Step 4: Add Veggies and Seasonings
Scoop the sautéed vegetables into the bowl with your seafood and rice. Sprinkle in the Old Bay seasoning, garlic powder, salt, and black pepper. Stir well, letting the spices mingle and coat every ingredient for maximum flavor.
Step 5: Stir in the Creamy Elements
Now, fold in the mayonnaise and sour cream, mixing until the filling is creamy and everything is well combined. These ingredients make your Crab and Shrimp Casserole luxuriously smooth and help all those flavors meld together.
Step 6: Add the Cheeses
Gently fold in the shredded cheddar and grated Parmesan cheeses. They’ll melt into the casserole as it bakes, adding gooeyness and a savory punch that pairs so well with the seafood.
Step 7: Assemble and Top
Transfer your mixture into the greased casserole dish, smoothing it out into an even layer. If you love a crispy topping, sprinkle breadcrumbs evenly over the surface for that irresistible golden crunch.
Step 8: Bake
Slide the casserole into your preheated oven and bake uncovered for 25 to 30 minutes. You’re looking for a hot, bubbly filling and a lightly browned top. Once done, let it rest for 5 minutes—this makes it easier to slice and serve.
How to Serve Crab and Shrimp Casserole
Garnishes
For a restaurant-worthy finish, sprinkle your Crab and Shrimp Casserole with chopped fresh parsley or chives before serving. A wedge of lemon on the side adds a zesty brightness that cuts through the creamy richness. If you’re feeling fancy, a few extra shrimp or a sprinkle of Old Bay on top looks beautiful and hints at the flavors inside.
Side Dishes
This casserole shines alongside a crisp green salad tossed with a light vinaigrette, which balances the richness of the bake. Crusty bread or warm dinner rolls are also lovely—they’re perfect for scooping up every bit of creamy sauce. For a heartier meal, consider pairing with roasted asparagus or steamed green beans for extra color and crunch.
Creative Ways to Present
If you’re hosting guests, try baking the Crab and Shrimp Casserole in individual ramekins for a personal touch—everyone loves their own little bubbling dish! For a family-style meal, serve it straight from the baking dish, letting everyone dig in. Leftover casserole also makes a fantastic filling for stuffed bell peppers or as a decadent topping for baked potatoes.
Make Ahead and Storage
Storing Leftovers
Leftover Crab and Shrimp Casserole can be covered tightly and stored in the fridge for up to 3 days. It reheats beautifully and makes for a quick, delicious lunch or dinner the next day. Make sure to let the casserole cool to room temperature before refrigerating.
Freezing
If you want to make your casserole ahead, assemble it right up to the point before baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. Baked leftovers can also be frozen, though the texture may be a bit softer after reheating.
Reheating
To reheat your Crab and Shrimp Casserole, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. For single servings, a quick zap in the microwave works, but oven reheating keeps the texture at its best. Add a splash of cream or milk if the casserole seems a bit dry after chilling.
FAQs
Can I use imitation crab or pre-cooked shrimp?
Yes, you can use imitation crab if fresh or real crab isn’t available, and pre-cooked shrimp works perfectly in this recipe. Just make sure to pat the shrimp dry and cut any large pieces into bite-sized chunks for even distribution.
Is it possible to make Crab and Shrimp Casserole gluten-free?
Absolutely! Simply swap in gluten-free breadcrumbs for the topping or omit them altogether. Double-check all your other ingredient labels to ensure they’re gluten-free, and you’re set.
Can I assemble the casserole ahead of time?
Yes, this Crab and Shrimp Casserole is ideal for prepping ahead. Assemble everything up to the baking step, then cover and refrigerate for up to 24 hours. When you’re ready, bake as directed—it’s a true lifesaver for busy days or entertaining.
What other cheeses could I use?
Feel free to experiment! Monterey Jack, Gruyere, or mozzarella would all melt beautifully and bring their unique flavors to the dish. Smoked gouda can add a special twist if you’re craving something different.
Can I add extra vegetables or spices?
Definitely! This casserole is versatile. Try adding diced red bell pepper, chopped spinach, or a handful of corn for extra color and sweetness. A pinch of cayenne or a splash of hot sauce gives the casserole a gentle kick if you like a little heat.
Final Thoughts
If you’re looking for a dish that feels both special and comforting, you can’t go wrong with Crab and Shrimp Casserole. It’s a true celebration of seafood, wrapped up in a creamy, cheesy bake that’s sure to win over anyone who tries it. Gather your ingredients and treat yourself—you deserve it!
Print
Crab and Shrimp Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A creamy and flavorful Crab and Shrimp Casserole blending tender lump crab meat, succulent shrimp, and cooked rice with a medley of sautéed vegetables and melted cheeses. This easy-to-make, baked seafood dish is perfect for a comforting dinner, boasting a crispy breadcrumb topping and rich seasoning.
Ingredients
Seafood
- 1/2 pound lump crab meat (picked over for shells)
- 1/2 pound cooked small shrimp (peeled and deveined)
Vegetables
- 1/2 cup finely chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green bell pepper
Base & Seasonings
- 1 cup cooked white rice
- 1 tablespoon butter
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Dairy & Toppings
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional for topping)
- Cooking spray or extra butter for greasing dish
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 2-quart casserole dish with cooking spray or butter to prevent sticking.
- Sauté vegetables: In a skillet over medium heat, melt the butter and add the finely chopped onion, celery, and green bell pepper. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Combine seafood and rice: In a large mixing bowl, combine the lump crab meat and cooked shrimp with the cooked white rice and sautéed vegetables. Add Old Bay seasoning, garlic powder, salt, and black pepper, stirring gently to distribute the seasoning evenly.
- Add creamy ingredients and cheese: Stir in the mayonnaise and sour cream until well mixed, then fold in the shredded cheddar cheese and grated Parmesan cheese to enrich the mixture.
- Assemble casserole: Transfer the seafood and rice mixture into the prepared casserole dish, spreading it evenly. If you like a crispy topping, sprinkle the breadcrumbs over the surface.
- Bake: Place the casserole in the oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown if using breadcrumbs.
- Rest and serve: Remove from the oven and let the casserole rest for 5 minutes to set; then serve warm for a delicious, hearty meal.
Notes
- This casserole can be prepared a day ahead and refrigerated before baking, making it ideal for easy meal planning.
- For a spicy variation, add a dash of hot sauce or cayenne pepper to the mixture before baking.
- Serve alongside a fresh green salad or crusty bread to complete the meal.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 160mg
