Shrimp and Crab Seafood Casserole Recipe

Brimming with tender shrimp, sweet jumbo lump crab, and a delightful medley of vegetables tucked into creamy rice, this Shrimp and Crab Seafood Casserole is the ultimate comfort food for seafood lovers. It’s one of those crowd-pleasers you’ll crave for holidays, special family dinners, or any night you want to indulge in something truly special.

Ingredients You’ll Need

The beauty of this Shrimp and Crab Seafood Casserole is that every ingredient layers in texture and incredible flavor. Here’s what you’ll need, along with a few tips to make each element shine.

• Large peeled and deveined shrimp: Opt for wild-caught Gulf shrimp—sweet, juicy, and they hold their shape beautifully.
• Jumbo lump crab meat: Go for fresh or high-quality refrigerated crab to showcase big, sweet bites; always pick over for shell bits.
• White long-grain rice: Converted or parboiled rice keeps the texture fluffy, never mushy, once baked with all that luscious seafood and cream.
• Onion, celery, red bell pepper: These aromatics bring color and sweetness, forming the essential savory backbone for the casserole.
• Whole water chestnuts: A layer of crunch for textural excitement; don’t skip!
• Half and half: Adds a silky, creamy texture that marries everything together.
• Mayonnaise: Use full-fat for that tangy richness and to help bind the casserole.
• Tomato puree: Just a touch adds color and subtle brightness.
• Lemon juice: Lifts the seafood with a refreshing pop of acid.
• Paprika, cayenne pepper, nutmeg: A dash of warmth and spice, plus that classic hint of nutmeg for depth.
• Fresh parsley: Brings a flash of green and fresh flavor—save a bit for garnishing at the end!
• Coarse fresh breadcrumbs and butter: Simmered together for that beautiful golden, crunchy topping that is simply irresistible.
• Salt and freshly ground black pepper: For seasoning throughout the dish—don’t be shy, especially when cooking the shrimp and rice.

Variations

This Shrimp and Crab Seafood Casserole is endlessly adaptable, so don’t hesitate to put your own spin on it. Whether you want more flavor, different seafood, or a gluten-free twist, it’s easy to make it your own.

• Use panko or buttery crackers: Swap out the fresh breadcrumbs with panko or crushed Ritz crackers for a crunchy, golden topping.
• Add extra seafood: Stir in a few scallops or chunks of lobster tail for a truly decadent, special-occasion version.
• Bump up the flavor: Substitute 8 ounces of clam juice for 1 cup of the water when cooking the rice for an even more deeply savory, briny base.
• Make it lighter: Use low-fat mayonnaise and swap half-and-half for whole milk if you’re looking for a lighter option while still keeping the creaminess.
• Gluten-free: Choose gluten-free breadcrumbs or cracker crumbs for the topping to create a crowd-friendly casserole everyone can enjoy.

How to Make Shrimp and Crab Seafood Casserole

Step 1: Prep the Baking Dish & Preheat the Oven

Start by setting your oven to 375°F and generously butter, oil, or spray your baking dish—think a classic 9×13-inch or a deep gratin dish. Prepping the pan now makes assembling the casserole later so easy and mess-free.

Step 2: Cook the Shrimp

Bring a saucepan of water to a rolling boil with a generous sprinkle of salt and pepper. Add your shrimp and cook for a quick 30 seconds to 1 minute, just until they turn pink. Be careful not to overcook—they’ll finish in the oven. Immediately drain and rinse with cold water to stop the cooking and preserve their delicate texture.

Step 3: Sauté the Vegetables & Cook the Rice

Melt 4 tablespoons of butter in a high-sided saucepan over medium heat, then add your onion, celery, and red bell pepper. Reduce heat, sauté for 5–6 minutes until just softened—no browning needed. Pour in 3 cups water, salt, pepper, and bring to a boil before stirring in your rice. Lower the heat, cover, and let it simmer until the rice is just tender. Give it a rest off the heat to finish steaming—it’ll be fluffy and perfect!

Step 4: Build the Flavor Base

Now, in a large mixing bowl, combine your still-warm rice and veggies with the water chestnuts, half-and-half, mayonnaise, tomato puree, lemon juice, paprika, cayenne, nutmeg, and most of the parsley. Don’t forget to taste and adjust your seasoning—you want every layer to sing.

Step 5: Layer the Casserole

Spoon a third of the rice mixture into your prepped dish, then nestle in half the shrimp and scatter with half the crab. Repeat once more with rice, shrimp, and crab before topping with the remaining rice. This layering keeps the shrimp and crab perfectly distributed so every bite is loaded with seafood!

Step 6: Finish with the Crumb Topping

Melt your remaining butter and toss with coarse breadcrumbs, then shower them across the top of the casserole. This topping browns up beautifully and adds irresistible crunch.

Step 7: Bake and Serve

Loosely cover with foil and bake for 30–40 minutes, removing the foil for the last 10 minutes so the crumbs get gorgeously golden. The Shrimp and Crab Seafood Casserole should be piping hot and bubbly in the center—use a thermometer to check for at least 165°F if you want to be sure. Sprinkle with extra fresh parsley before serving!

How to Serve Shrimp and Crab Seafood Casserole

Garnishes

A generous shower of chopped fresh parsley is classic, but you can also add a sprinkle of snipped chives or even a little extra paprika over the top for a gorgeous pop of color. For fancier occasions, a few thin lemon slices or a zest spiral makes the presentation restaurant-worthy.

Side Dishes

This casserole is hearty enough to be the star of your table, but a crisp green salad and some garlicky steamed asparagus pair beautifully. Warm French bread or soft dinner rolls are ideal for scooping up the creamy, seafood-spiked rice.

Creative Ways to Present

For a dinner party, spoon the baked Shrimp and Crab Seafood Casserole into individual ramekins before topping and baking for a personalized touch. Or transform it into an elegant buffet centerpiece by serving from a vintage casserole dish with silver spoons and lemon wedges on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp and Crab Seafood Casserole keeps surprisingly well! Allow your casserole to cool to room temperature, then cover and refrigerate promptly. It’ll keep fresh for up to 3 days—just be sure to use an airtight container to lock in all that delicious seafood aroma.

Freezing

While fresh is best, you can freeze the casserole if needed. For best texture, assemble and freeze without the breadcrumb topping. Wrap tightly, freeze, and thaw overnight in the fridge; add the breadcrumb mixture just before baking to keep it crispy.

Reheating

For best results, reheat the casserole (or individual portions) in a 350°F oven, covered loosely with foil for 20–25 minutes or until heated through. If the crust is looking a little soft, uncover for the last few minutes for a perfectly toasted finish!

FAQs

Final Thoughts

This Shrimp and Crab Seafood Casserole is a celebration of everything comforting and coastal—each spoonful buttery, creamy, brimming with sweet seafood, and punctuated by fresh herbs and crunch. Whether you’re making it for a special gathering or a cozy night in, don’t be surprised if it becomes one of your most-requested recipes. Go ahead, give it a try, and prepare to fall in love!

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