Description
Rich, creamy, and packed with seafood flavor, this crab and shrimp casserole is the perfect baked dish for any occasion.
Ingredients
½ lb lump crab meat, drained and picked over
½ lb small cooked shrimp, peeled and deveined
2 tbsp unsalted butter
½ cup onion, finely chopped
½ cup celery, finely chopped
¼ cup red bell pepper, finely chopped
1 garlic clove, minced
¼ cup all-purpose flour
1 cup milk
½ cup heavy cream
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ tsp Old Bay seasoning
Salt and black pepper, to taste
½ cup panko breadcrumbs
1 tbsp olive oil
1 tbsp chopped parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 2-quart casserole dish.
In a large skillet, melt butter over medium heat. Add onion, celery, red bell pepper, and garlic. Sauté until softened (about 5–7 minutes).
Stir in flour and cook for 1 minute, stirring constantly.
Gradually whisk in milk and cream until thickened.
Remove from heat. Stir in mozzarella, cheddar, Old Bay, salt, and pepper until smooth.
Fold in crab meat and shrimp. Transfer mixture to prepared casserole dish.
In a small bowl, combine panko with olive oil. Sprinkle evenly over the casserole.
Bake for 20–25 minutes, until golden and bubbling.
Garnish with parsley and serve hot.
Notes
Serve with pasta, rice, or crusty bread.
Canned crab and frozen shrimp work well—just thaw and drain thoroughly.
Add a pinch of cayenne pepper or hot sauce if you like extra heat.
Use a seafood blend for a more diverse flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
