Crab and Shrimp Casserole
A creamy seafood casserole combining tender shrimp and crab in a rich sauce, topped with a crispy breadcrumb crust.
Equipment
- Mixing Bowl
- Saucepan
- 9×13 inch (or equivalent) baking dish
Ingredients
Seafood & base
- 1 lb shrimp (peeled & deveined)
- 1 lb crab meat (fresh or canned, well drained)
- 1 cup celery, diced
- ½ cup onion, diced
- 2 cloves garlic, minced
Sauce & binder
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup milk
- ½ cup mayonnaise
- 1 cup sharp cheddar cheese, grated
- salt & pepper to taste
Topping
- ½ cup breadcrumbs (or panko)
- 2 Tbsp butter (melted, for topping)
Instructions
- Preheat oven to 350 °F (175 °C) and grease a baking dish.
- In a large bowl, combine shrimp, crab meat, celery, onion, and garlic. Mix gently to combine.
- In a saucepan over medium heat, melt butter, then whisk in flour and cook 1–2 minutes to form a roux.
- Slowly whisk in milk until smooth and thickened, then remove from heat.
- Stir in mayonnaise and grated cheddar cheese until melted and smooth. Season with salt and pepper.
- Pour the sauce over the seafood-vegetable mixture and toss gently to coat.
- Transfer everything to the prepared baking dish. Smooth the top.
- Mix breadcrumbs with melted butter, then sprinkle evenly over the top of the casserole.
- Bake uncovered for about 25–30 minutes, or until the top is golden and the casserole is bubbly.
- Let rest a few minutes before serving to let the sauce set.
Notes
You can add a pinch of Old Bay or paprika for extra flavor. If the topping browns too quickly, loosely tent with foil for the last 10 minutes. Leftovers store in the fridge for 2-3 days; reheat gently in the oven. Based on similar recipes (e.g. “Crab and Shrimp Casserole” from TasteOfRecipe) :contentReference[oaicite:0]{index=0}