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Crab and Shrimp Casserole Recipe

Crab and Shrimp Casserole Recipe
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5 from 12 reviews

Indulge in the rich and creamy goodness of this Crab and Shrimp Casserole, a delectable seafood bake that’s perfect for any occasion.

Ingredients

LUMP CRAB MEAT:

  • 1/2 lb drained and picked over;

SMALL COOKED SHRIMP:

  • 1/2 lb peeled and deveined;

UNSALTED BUTTER:

  • 2 tablespoons;

ONION:

  • 1/2 cup finely chopped;

CELERY:

  • 1/2 cup finely chopped;

RED BELL PEPPER:

  • 1/4 cup finely chopped;

GARLIC CLOVE:

  • 1 minced;

ALL-PURPOSE FLOUR:

  • 1/4 cup;

MILK:

  • 1 cup;

HEAVY CREAM:

  • 1/2 cup;

MOZZARELLA CHEESE:

  • 1/2 cup shredded;

CHEDDAR CHEESE:

  • 1/2 cup shredded;

OLD BAY SEASONING:

  • 1/4 teaspoon;

SALT AND BLACK PEPPER:

  • to taste;

PANKO BREADCRUMBS:

  • 1/2 cup;

OLIVE OIL:

  • 1 tablespoon;

PARSLEY:

  • 1 tablespoon chopped (optional)

Instructions

  1. Preheat the Oven: Preheat the oven to 375°F and lightly grease a 2-quart casserole dish.
  2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, celery, bell pepper, and garlic, and sauté until tender.
  3. Make the Sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cream until thickened. Remove from heat and add mozzarella, cheddar, Old Bay, salt, and pepper.
  4. Combine Seafood: Fold in the crab and shrimp. Transfer to the casserole dish.
  5. Add Topping and Bake: Mix panko breadcrumbs with olive oil, sprinkle over the top, and bake for 20-25 minutes until golden.
  6. Garnish and Serve: Garnish with parsley and serve hot.

Notes

  • Serve with rice, pasta, or crusty bread.
  • You can use canned crab and frozen shrimp—just thaw and drain well.
  • Add a pinch of cayenne for a spicier kick.

Nutrition

Find it online: https://bitezly.com/crab-and-shrimp-casserole-recipe/