Hey, friend! Ever dream of a dish that feels like a fancy seafood dinner but doesn’t require you to channel your inner chef? Let me introduce you to crab and shrimp casserole, a creamy, cheesy masterpiece that brings the coast to your kitchen. I made this for a summer dinner party, and let’s just say the guests were scraping the dish clean before I could sneak a second helping! Ready to whip up a seafood stunner that’s as easy as it is delicious? Let’s dive in!
Why Crab and Shrimp Casserole is a Total Win
So, what’s the big deal with this casserole? It’s not just a meal—it’s a rich, indulgent seafood party that feels like a treat without hours of work. I mean, who doesn’t love a dish that tastes gourmet but comes together in a snap? Here’s why this recipe rocks:
- Quick Prep: Ready in 45 minutes, perfect for when you want to impress without the stress.
- Luxurious Flavors: Crab and shrimp team up with creamy, cheesy goodness for a coastal vibe.
- Crowd-Pleaser: From seafood lovers to picky eaters, everyone digs into this dish.
- Minimal Cleanup: One baking dish means less time scrubbing and more time enjoying. 🙂
Ever wonder why seafood dishes feel so special? This casserole’s got that rich, buttery magic that makes every bite feel like a vacation.
The Magic of Crab and Shrimp
The stars here are crab meat and shrimp. Crab brings a sweet, delicate flavor, while shrimp adds a tender, juicy bite. I learned the hard way that using fresh or high-quality canned crab makes a huge difference—cheap stuff can taste fishy and ruin the vibe. Keep it simple and let the seafood shine!
Ingredients You’ll Need
Alright, let’s talk ingredients. This casserole is fancy but not fussy, so you won’t need a million things. Here’s what you’ll grab:
- 8 oz lump crab meat, picked over for shells
- 8 oz raw shrimp, peeled, deveined, and chopped
- 1 cup cooked white rice (or brown rice for a nuttier flavor)
- 1 can (10.5 oz) cream of celery soup
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ½ cup milk
- 1 small onion, finely diced
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 cup crushed buttery crackers (like Ritz) for topping
- 2 tbsp unsalted butter, melted (for the topping)
- Optional: 1 tbsp fresh parsley, chopped, for garnish
Substitutions That Work
No cream of celery? Use cream of mushroom or cream of shrimp soup for a similar vibe. Out of crab? Double the shrimp or use imitation crab (but fresh is best, IMO). Want it gluten-free? Swap the crackers for gluten-free breadcrumbs and check your soup label. The key is that seafood and creamy base, so don’t skimp on those!
Step-by-Step: How to Make Crab and Shrimp Casserole
Ready to cook? This is so easy, you’ll wonder why you ever thought seafood was hard. Here’s how to nail it:
Step 1: Prep the Ingredients
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or cooking spray.
- Cook the rice according to package directions if not already done. Let it cool slightly.
- Pat the crab meat and shrimp dry with paper towels to avoid a watery casserole.
Step 2: Mix the Filling
- Combine the cream of celery soup, mayonnaise, milk, Old Bay, garlic powder, and black pepper in a large bowl.
- Stir in the cooked rice, diced onion, crab meat, shrimp, and ½ cup cheddar cheese. Mix gently to keep the crab intact.
Step 3: Assemble the Casserole
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- Mix the crushed crackers with melted butter and scatter over the cheese for a crispy topping.
Step 4: Bake and Serve
- Bake for 25-30 minutes, until bubbly and the top is golden brown.
- Let it cool for 5 minutes before serving to let the flavors settle.
- Garnish with fresh parsley and serve with a side salad or crusty bread for maximum yum.
Pro tip: I once used soggy shrimp and ended up with a watery mess. Pat those seafood babies dry—your casserole will thank you!
Tips for Nailing Crab and Shrimp Casserole
Wanna make this casserole next-level? Here are my go-to tricks:
- Check the Crab: Pick through the crab meat to remove any shells. Nothing ruins a bite like crunching on a shell. :/
- Don’t Overmix: Gently fold in the seafood to keep the crab in nice chunks for that luxe texture.
- Use Fresh Seafood: If you can swing it, fresh crab and shrimp taste way better than canned or frozen.
- Crisp That Topping: The buttery cracker topping is key for crunch—don’t skimp on the butter!
- Taste the Seasoning: Adjust the Old Bay to your liking before baking. A little extra can make it pop.
Ever wonder why seafood casseroles feel so fancy? It’s that rich, creamy texture paired with the sweet, briny seafood that screams special occasion.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Spicy Crab and Shrimp Casserole
Add ¼ tsp cayenne pepper or a dash of hot sauce to the filling for a fiery coastal kick.
Cheesy Lobster Casserole
Swap half the crab for lobster meat for an ultra-luxe version. It’s pricier but worth it for a treat.
Veggie-Packed Casserole
Mix in ½ cup diced bell peppers or spinach for extra color and nutrition without losing the seafood vibe.
Lemon Garlic Casserole
Add 1 tbsp lemon zest and an extra ½ tsp garlic powder for a bright, zesty twist.
Storing and Reheating Like a Pro
Got leftovers? Lucky you! Here’s how to keep that casserole tasting fresh:
- Storing: Cover tightly with foil or store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the baked casserole for up to 2 months. Wrap tightly in foil and plastic wrap, then thaw in the fridge overnight.
- Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes to keep the topping crispy. Microwave works too, but it softens the crackers.
I’ve reheated this for a quick lunch, and it’s like reliving that coastal dinner vibe. The oven method keeps that topping nice and crunchy!
FAQs About Crab and Shrimp Casserole
Got questions? I’ve got answers. Here’s what folks usually ask:
Can I use canned crab or shrimp?
Yup! Canned crab and shrimp work fine, just drain well and check for shells in the crab.
Why is my casserole watery?
You might’ve skipped patting the seafood dry or used watery soup. Dry everything well before mixing.
Can I make this ahead of time?
Totally! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time.
Is this recipe gluten-free?
Use gluten-free breadcrumbs or skip the cracker topping, and check your soup label for gluten-free options.
What’s a good side dish?
A green salad, garlic bread, or roasted asparagus pairs perfectly. I love a light salad to balance the richness.
Related Recipes:
- Crescent Roll Breakfast Casserole Recipe
- French Toast Casserole Recipe
- Cattle Drive Casserole Recipe
Final Thoughts
So, there you have it—crab and shrimp casserole, the ultimate seafood comfort food that’s as easy as it is indulgent. It’s creamy, cheesy, and packed with coastal flavor, perfect for a fancy dinner or a cozy night in. Whether you’re impressing guests or treating yourself to something special, this casserole delivers big with minimal effort. Grab your ingredients, fire up the oven, and get ready for a dish that’ll have everyone diving in for more. What’s stopping you from making this tonight? 🙂
Crab and Shrimp Casserole: Easy, Creamy Seafood Recipe
Ingredients
- 1 pound crab meat picked over for shells
- ½ pound cooked shrimp peeled and diced
- 1 cup cooked rice
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- ½ cup chopped celery
- 2 tablespoons fresh lemon juice
- 2 teaspoons Old Bay seasoning
- ½ teaspoon black pepper
- 1 cup crushed buttery crackers like Ritz
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix crab, shrimp, rice, mayonnaise, sour cream, cheddar, green onions, celery, lemon juice, Old Bay, and pepper.
- Spoon mixture into a greased 2-quart casserole dish.
- Toss crushed crackers with melted butter and sprinkle over the casserole.
- Bake uncovered 30 minutes, until bubbly and golden.
- Cool for 5 minutes and serve hot.
Notes
- Use fresh or canned crab for convenience.
- Add a pinch of cayenne for heat.
- Can be made ahead and refrigerated before baking.
- Swap cheddar with Monterey Jack for a milder flavor.
DID YOU MAKE THIS EASY RECIPE?
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