Crab and Shrimp Casserole

This crab and shrimp casserole is a creamy, seafood-packed comfort dish that’s rich, savory, and satisfying. Loaded with tender shrimp and sweet lump crabmeat, it’s baked to golden perfection with a creamy sauce and just the right amount of seasoning. It’s the kind of meal I love to serve when I want something warm, filling, and a little indulgent.

Why You’ll Love This Recipe

I love how easy it is to throw this casserole together, especially when I want something that tastes luxurious without needing hours in the kitchen. The combination of crab and shrimp gives it a fresh-from-the-coast flavor, and the creamy base ties everything together with just the right balance of richness and spice. It’s perfect for holidays, potlucks, or any time I’m in the mood for a satisfying seafood dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lump crabmeat
• Large shrimp, peeled and deveined
• Butter
• Yellow onion, finely chopped
• Celery, diced
• Red bell pepper, diced
• Garlic, minced
• All-purpose flour
• Whole milk or half-and-half
• Mayonnaise
• Dijon mustard
• Old Bay seasoning
• Salt
• Black pepper
• Cayenne pepper (optional)
• Cheddar cheese, shredded
• Parmesan cheese, grated
• Panko breadcrumbs
• Fresh parsley, chopped (for garnish)

Directions

Step 1: Prepare the seafood
I preheat the oven to 350°F. I gently check the crabmeat for shells and pat it dry if needed. I sauté the shrimp in a little butter just until pink and opaque, then set them aside to cool. Once cooled, I chop them into bite-sized pieces.

Step 2: Sauté the vegetables
In a skillet, I melt butter and cook the onion, celery, and red bell pepper until softened, about 5 minutes. I add the garlic and cook for another minute until fragrant.

Step 3: Make the creamy base
I sprinkle flour into the skillet and stir to coat the vegetables. Then, I slowly whisk in milk, cooking until it thickens slightly. I remove it from heat and stir in mayonnaise, Dijon mustard, Old Bay seasoning, salt, black pepper, and cayenne if I want a little heat.

Step 4: Assemble the casserole
I gently fold in the crab and shrimp, then stir in half of the cheddar and parmesan. I transfer the mixture to a greased 9×13-inch baking dish. I top it with the remaining cheese and a generous layer of panko breadcrumbs.

Step 5: Bake
I bake the casserole for 25–30 minutes, or until hot and bubbly with a golden top. Just before serving, I sprinkle it with fresh parsley for color and freshness.

Servings and Timing

• Servings: 6–8 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

Sometimes I add cooked rice or small pasta to turn this into a full one-dish meal. If I’m aiming for a lighter version, I use Greek yogurt instead of mayo and swap half-and-half for milk. When I want extra flavor, I add a splash of white wine to the skillet with the vegetables or throw in a handful of chopped green onions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover the casserole with foil and warm it in a 350°F oven until hot, about 15–20 minutes. For quicker reheating, I use the microwave in short bursts, stirring in between. I don’t recommend freezing this dish, since the creamy base can separate once thawed.

FAQs

Can I use canned crab instead of fresh?

Yes, I can use canned crab, but I make sure to drain it well and choose lump or claw meat for the best texture and flavor.

What kind of shrimp works best?

I use large shrimp because they hold their shape and flavor better, but any size works. I just make sure they’re peeled, deveined, and cooked properly.

Is this casserole spicy?

Not unless I add cayenne pepper. If I’m serving guests who prefer mild dishes, I leave it out or just use a pinch for a little warmth.

Can I make it ahead of time?

Yes, I often assemble the casserole up to a day in advance, cover it, and refrigerate it. When ready to bake, I let it sit at room temperature for about 20 minutes and then bake as directed.

What can I serve with this casserole?

I usually serve it with a fresh green salad, roasted vegetables, or some crusty bread to soak up the creamy sauce. It’s also great alongside a glass of chilled white wine.

Conclusion

This crab and shrimp casserole is everything I want in a seafood dish—rich, savory, and comforting. It brings together bold flavors and creamy textures in a way that always satisfies. Whether I’m feeding a crowd or making a cozy dinner at home, this recipe never fails to impress.

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