Description
This Southern Crab and Shrimp Casserole is the ultimate creamy seafood comfort food. Perfect for holidays or easy weeknight dinners.
Ingredients
1/2 cup unsalted butter
1 medium yellow onion, diced
2 stalks celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 tbsp Old Bay seasoning
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 cups cooked rice
1 lb shrimp, peeled and deveined
1 lb lump crabmeat, drained
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup Panko breadcrumbs
1/4 cup chopped fresh parsley
Lemon wedges for serving
Instructions
1. Preheat oven to 375°F. In a large skillet, melt butter and sauté onion, celery, and bell pepper until soft. Add garlic and cook 1 more minute.
2. Stir in flour to form a roux, cook for 2 minutes. Slowly whisk in milk and cream. Simmer until thickened.
3. Add Old Bay, paprika, cayenne, Worcestershire, and Dijon. Stir until combined.
4. Fold in cooked rice, raw shrimp, and lump crabmeat. Remove from heat.
5. In a greased 9×13 baking dish, layer half the mixture. Sprinkle with half the cheeses. Repeat. Top with Panko.
6. Bake for 25–30 minutes until bubbling and golden. Rest 10 minutes. Garnish with parsley and serve with lemon wedges.
Notes
Make ahead: Assemble up to 24 hours in advance and bake before serving.
Freezer-friendly: Wrap tightly and freeze unbaked for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 190mg
Keywords: Southern Crab and Shrimp Casserole, seafood casserole, holiday crab casserole, creamy shrimp and crab