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
Scale
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
