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
Scale
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
