Description
Indulge in a decadent and creamy seafood casserole with this Shrimp and Crab Seafood Casserole recipe. Perfect for a special dinner or gathering, this dish combines succulent shrimp and lump crab meat in a rich, cheesy sauce, topped with a crispy breadcrumb crust.
Ingredients
Scale
Shrimp:
- ½ lb shrimp (peeled, deveined, and chopped)
Crab Meat:
- ½ lb lump crab meat (picked over for shells)
Sauce:
- 2 tbsp butter
- 1 small onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1 clove garlic (minced)
- ½ tsp Old Bay seasoning
- ½ tsp dried thyme
- ¼ tsp black pepper
- 2 tbsp all-purpose flour
- ¾ cup whole milk
- ½ cup heavy cream
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Topping:
- ½ cup breadcrumbs
- 1 tbsp olive oil
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Aromatics: In a skillet, melt butter and sauté onion and celery. Add garlic, Old Bay, thyme, and pepper.
- Create Sauce: Add flour to form a roux, then gradually whisk in milk and cream. Stir in cheeses until smooth.
- Add Seafood: Fold in shrimp and crab, then transfer to a baking dish.
- Top and Bake: Mix breadcrumbs with oil, sprinkle over casserole, and bake until golden and cooked through.
- Finish and Serve: Garnish with parsley and serve hot.
Notes
- This casserole pairs well with rice, pasta, or crusty bread.
- You can substitute cooked lobster or scallops for a different twist.
- For a spicy version, add a pinch of cayenne or hot sauce to the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 210 mg
