If you’re searching for a dish that perfectly captures the heart of coastal comfort food, you absolutely have to try this Crab and Shrimp Casserole. Brimming with tender seafood, crisp-tender veggies, and a creamy, cheesy base, it’s a recipe that turns even an ordinary weeknight into a special occasion. Each forkful blends delicate crab, succulent shrimp, and a golden, savory topping—ideal for sharing at a family gathering or making any dinner feel extra memorable. You’ll fall in love with the combination of flavors and textures, all bundled up in a warm, satisfying casserole that may quickly become your newest go-to.
Ingredients You’ll Need
The beauty of this Crab and Shrimp Casserole is its simplicity—each ingredient plays a unique role in building layers of flavor, vibrant color, and mouthwatering richness. From buttery vegetables to just the right dash of spice, you’ll find these pantry and seafood staples come together effortlessly for a truly showstopping meal.
- Lump crabmeat: Fresh, picked crabmeat gives this casserole a sweet, delicate flavor and luxurious texture—always double-check for shells!
- Shrimp: Medium shrimp, peeled and deveined, add a juicy bite and pair beautifully with the crab.
- Butter: Melts into the sautéed veggies, adding richness and depth to the base.
- Onion: Finely chopped for subtle sweetness and an aromatic boost.
- Green bell pepper: Chopped small for a pop of color and gentle crunch.
- Celery: Brings balance with refreshing, crisp notes in every bite.
- Garlic: Two cloves, minced, for savory aroma and flavor that ties it all together.
- Cream of mushroom soup: Forms the creamy backbone, making the casserole irresistibly velvety.
- Mayonnaise: Adds tangy creaminess and ensures the filling stays moist.
- Old Bay seasoning: A classic seafood spice mix for instant coastal flair.
- Paprika: Sprinkled in for a gentle warmth and a hint of smokiness.
- Dried parsley: A dash for subtle herbal freshness.
- Lemon juice: Just a splash to brighten everything and enhance the seafood flavors.
- Shredded cheddar cheese: Cheese brings melty richness, both mixed in and melted on top.
- Breadcrumbs: Creates a crispy, golden topping for that perfect crunch.
- Melted butter (for breadcrumbs): Ensures the topping turns beautifully golden and flavorful.
- Salt and black pepper: Season to taste, keeping all the flavors in happy harmony.
How to Make Crab and Shrimp Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C), the perfect temperature for getting your Crab and Shrimp Casserole bubbly and perfectly golden. Give your 9×13-inch baking dish a quick coating of nonstick spray or a swipe of butter—this makes serving a breeze and keeps cleanup effortless.
Step 2: Sauté the Vegetables
Melt the butter in a large skillet over medium heat, then toss in the onion, green bell pepper, celery, and garlic. Sauté until everything is soft, fragrant, and just turning translucent—about 5 minutes. This aromatic base enriches every bite of the casserole and fills your kitchen with those irresistible home-cooked smells.
Step 3: Mix Seafood and Creamy Filling
In a large mixing bowl, gently combine the lump crabmeat, shrimp, your sautéed vegetables, cream of mushroom soup, mayonnaise, Old Bay seasoning, paprika, parsley, lemon juice, and half of the shredded cheddar cheese. Fold everything together delicately to keep the seafood chunky and luscious. Add salt and pepper to taste; just a pinch will do!
Step 4: Assemble the Casserole
Transfer your creamy, seafood-packed mixture into the greased baking dish, smoothing the top with a spatula. Sprinkle the remaining cheddar cheese evenly over the surface—this is what gives the Crab and Shrimp Casserole that irresistible melty crown.
Step 5: Make the Buttery Breadcrumb Topping
In a small bowl, toss the breadcrumbs with melted butter, making sure each crumb is lightly coated. A generous, even sprinkle over the casserole gives you that crave-worthy, golden crunch when it bakes.
Step 6: Bake to Perfection
Slide your dish into the preheated oven and bake uncovered for 30 to 35 minutes. You’ll know it’s ready when the filling is hot and bubbly and the topping turns a beautiful golden brown. Let the Crab and Shrimp Casserole cool for five minutes before digging in—just enough time for everyone to gather around and anticipate that first, cheesy, seafood-laden bite.
How to Serve Crab and Shrimp Casserole
Garnishes
A sprinkle of freshly chopped parsley and a few lemon wedges on the side instantly brighten the look and taste of your Crab and Shrimp Casserole. If you want, a light dusting of extra paprika or even a couple of thinly-sliced scallions add an extra layer of color and zing to each plate.
Side Dishes
This casserole absolutely sings alongside a crisp green salad dressed simply with lemon and olive oil. Fluffy white rice or warm French bread work impeccably to soak up the creamy sauce. For a touch of freshness, try serving it with lightly steamed green beans or asparagus—simple, but so satisfying.
Creative Ways to Present
For gatherings, scoop the hot Crab and Shrimp Casserole into individual ramekins for elegant, single-serving portions. Garnish each ramekin with a mini lemon wedge on the rim for flair! Or, spoon a hearty helping atop a baked potato or split buttered roll for a decadent twist on a seafood melt. It’s guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
Leftover Crab and Shrimp Casserole keeps well in the fridge for up to three days. Simply transfer any uneaten portions into an airtight container—this helps lock in moisture and keeps the flavors vibrant for whenever you’re ready for seconds.
Freezing
While most seafood casseroles are best enjoyed fresh, you can freeze this dish before baking for up to two months. Assemble everything, skip the breadcrumb topping until just before baking, wrap tightly, and label. Thaw overnight in the fridge, sprinkle with breadcrumbs and butter, then bake as directed.
Reheating
To restore your Crab and Shrimp Casserole to hot, bubbly goodness, reheat uncovered in a 350°F (175°C) oven until warmed through—about 20 minutes. For single servings, the microwave works in a pinch, but oven baking keeps that topping crispy and delicious.
FAQs
Can I use canned crab and pre-cooked shrimp?
You can! Canned crab and pre-cooked shrimp work nicely for convenience, just be sure to drain the crab well and give the shrimp a quick chop if they’re large. Fresh seafood will always offer the best texture, but shortcuts like these make the dish weeknight-friendly.
What can I substitute for cream of mushroom soup?
If mushrooms aren’t your thing or you want to switch it up, cream of celery or cream of chicken soup both blend perfectly with the flavors in Crab and Shrimp Casserole. For a homemade alternative, you can whisk up a quick béchamel sauce with milk, flour, and butter.
Is there a lighter way to make this casserole?
Absolutely! Swap the mayonnaise for light mayo, Greek yogurt, or even a blend of both for a tangy, lighter twist. Using low-fat cheddar and adding plenty of extra veggies can also trim the calories without sacrificing creamy, savory flavor.
Can I prepare Crab and Shrimp Casserole ahead of time?
Definitely. Assemble the casserole up to a day before, cover tightly, and refrigerate. When you’re ready to bake, add the breadcrumb topping and pop it into the oven! It makes planning a party menu or busy night so much easier.
What’s the best way to reheat leftovers?
Your best bet is to reheat leftovers in the oven to bring the breadcrumb topping back to its crisp glory. Place the casserole in a baking dish, cover loosely with foil to prevent over-browning, and heat at 350°F until hot throughout.
Final Thoughts
If you’re looking to spark some joy at your next meal, give this Crab and Shrimp Casserole a try. It’s rich, satisfying, and wonderfully comforting—the very best of coastal flavors in every bite. Gather your loved ones, grab your favorite seafood, and create some delicious memories around the table tonight!
Print
Crab and Shrimp Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this Crab and Shrimp Casserole, a delightful seafood dish that is perfect for a comforting family meal or a special gathering.
Ingredients
Crab Mixture:
- 1 pound lump crabmeat, picked over for shells
- 1 pound medium shrimp, peeled and deveined
Vegetable Saute:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
Casserole Base:
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon lemon juice
- 1 cup shredded cheddar cheese
Topping:
- 1 cup breadcrumbs
- 2 tablespoons melted butter
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Saute vegetables: In a skillet, melt butter and sauté onion, bell pepper, celery, and garlic until softened.
- Prepare crab mixture: In a bowl, combine crabmeat, shrimp, sautéed vegetables, soup, mayonnaise, seasonings, lemon juice, and half of cheddar cheese. Season with salt and pepper.
- Assemble casserole: Transfer mixture to baking dish, top with remaining cheese.
- Add topping: Toss breadcrumbs with melted butter and sprinkle over the casserole.
- Bake: Bake uncovered for 30–35 minutes until bubbly and golden.
- Serve: Allow to cool for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup.
- For a lighter option, replace mayonnaise with sour cream or Greek yogurt.
- This casserole can be prepared ahead and refrigerated for up to 24 hours before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 185mg
