This Crab and Shrimp Casserole is a comforting and elegant seafood dish perfect for any occasion, offering a delightful blend of textures and flavors that’s surprisingly easy to whip up for a weeknight meal or to impress guests.
Key Ingredients for Crab and Shrimp Casserole :
- 1 pound cooked shrimp, peeled, deveined, and roughly chopped
- 1 pound lump crab meat, picked over for shells
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped yellow onion
- 1/4 cup finely chopped celery
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
- 1/2 cup Panko breadcrumbs
- 2 tablespoons melted butter
How to Make Crab and Shrimp Casserole:
This delicious Crab and Shrimp Casserole is incredibly easy to make, boasting a rich, creamy texture and a satisfying seafood flavor that’s perfect for any occasion. With a preparation time of just 20 minutes and a baking time of 25 minutes, you can have this delightful dish on your table in under an hour, making it ideal for busy weeknights or casual entertaining.
Step-by-Step Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This step is important to prevent the casserole from sticking.
- Prepare the Creamy Base: In a large bowl, combine the mayonnaise, sour cream, chopped yellow onion, chopped celery, fresh lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and salt. Stir well until all ingredients are thoroughly incorporated and you have a smooth, creamy mixture. Taste and adjust seasoning if necessary.
- Add the Seafood: Gently fold in the chopped cooked shrimp and the picked-over lump crab meat into the creamy mixture. Be careful not to overmix, as you want to keep the crab lumps intact for a better texture.
- Transfer to Baking Dish: Spoon the seafood mixture evenly into the prepared baking dish. Spread it out so it forms a relatively even layer.
- Prepare the Topping: In a small bowl, combine the shredded Monterey Jack cheese and the Panko breadcrumbs. Add the melted butter to this mixture and toss with a fork until the breadcrumbs are evenly coated.
- Top the Casserole: Sprinkle the cheese and breadcrumb mixture evenly over the top of the seafood casserole. This topping will create a wonderfully golden and crispy crust as it bakes.
- Bake the Casserole: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is heated through, bubbly around the edges, and the topping is golden brown and crispy.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.
Why You’ll Love This Crab and Shrimp Casserole:
This Crab and Shrimp Casserole is an absolute winner because it delivers a luxurious, decadent seafood experience without the hefty price tag of dining out. The star of the show is the generous amount of sweet crab meat and succulent shrimp, enveloped in a rich, creamy sauce that’s both comforting and utterly delicious. Think of it as a more accessible, home-cooked version of a restaurant-special seafood gratin, making it a go-to for anyone craving a taste of the sea.
What truly sets this casserole apart is the flavorful topping of melted cheese and crispy Panko breadcrumbs, which adds a delightful textural contrast to the creamy filling. Plus, by making it yourself, you’re saving a significant amount of money compared to ordering a similar dish at a fancy restaurant, proving that gourmet flavors can be achieved in your own kitchen. Don’t miss out on this comforting and incredibly satisfying meal – gather your ingredients and try this Crab and Shrimp Casserole tonight!
Storing and Reheating Tips:
- Refrigeration: Store any leftover Crab and Shrimp Casserole in an airtight container in the refrigerator for up to 3 days. Ensure the casserole has cooled completely before storing it to prevent condensation from making it soggy.
- Reheating in Oven: For the best results and to maintain the crispy topping, reheat individual portions or the entire casserole in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can loosely tent it with foil if the topping starts to brown too quickly.
- Reheating in Microwave: For a quicker reheat, you can warm individual servings in the microwave on a microwave-safe plate. Heat in 30-second intervals, stirring halfway through, until hot. Be aware that the topping may lose some of its crispiness when reheated in the microwave.
- Freezing: This casserole freezes well. Allow the baked casserole to cool completely, then portion it into freezer-safe containers or wrap it tightly in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. To reheat from frozen, it’s best to thaw it in the refrigerator overnight and then reheat as directed above. Alternatively, you can bake it directly from frozen at a slightly lower temperature (around 325°F/160°C) for a longer period, checking for doneness.
Final Thoughts:
This Crab and Shrimp Casserole is a true culinary delight that brings the taste of the ocean right to your table with minimal fuss. Its creamy, flavorful, and comforting nature makes it a guaranteed crowd-pleaser. I highly encourage you to give this recipe a try – you’ll be amazed at how simple yet sophisticated it is!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crab and Shrimp Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This step is important to prevent the casserole from sticking.
- In a large bowl, combine the mayonnaise, sour cream, chopped yellow onion, chopped celery, fresh lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and salt. Stir well until all ingredients are thoroughly incorporated and you have a smooth, creamy mixture. Taste and adjust seasoning if necessary.1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup yellow onion, 1/4 cup celery, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Gently fold in the chopped cooked shrimp and the picked-over lump crab meat into the creamy mixture. Be careful not to overmix, as you want to keep the crab lumps intact for a better texture.1 pound cooked shrimp, 1 pound lump crab meat
- Spoon the seafood mixture evenly into the prepared baking dish. Spread it out so it forms a relatively even layer.
- In a small bowl, combine the shredded Monterey Jack cheese and the Panko breadcrumbs. Add the melted butter to this mixture and toss with a fork until the breadcrumbs are evenly coated.1 cup shredded Monterey Jack cheese, 1/2 cup Panko breadcrumbs, 2 tablespoons melted butter
- Sprinkle the cheese and breadcrumb mixture evenly over the top of the seafood casserole. This topping will create a wonderfully golden and crispy crust as it bakes.
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is heated through, bubbly around the edges, and the topping is golden brown and crispy.
- Once baked, remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.