Shrimp and Crab Seafood Casserole Recipe

Introduction

Did you know that seafood consumption in the United States has risen by over 15% in the last decade, with shrimp and crab consistently ranking as top favorites? This surge is driven by a desire for both gourmet meals and comforting, family-friendly dishes. Our Shrimp and Crab Seafood Casserole masterfully bridges that gap, offering a luxurious yet approachable centerpiece for any table. Imagine tender, sweet shrimp and succulent jumbo lump crab meat enveloped in a velvety, herb-infused sauce, all baked with fluffy rice and crowned with a golden, crispy breadcrumb topping. This dish is more than a meal; it’s an experience that transforms simple ingredients into a rich, comforting masterpiece perfect for Sunday dinners, holiday gatherings, or when you simply crave the decadent flavors of the coast. Let’s dive into how you can create this show-stopping Shrimp and Crab Seafood Casserole that promises to become a cherished recipe in your collection.

Ingredients List

Gather these fresh, high-quality ingredients for the best flavor. Sensory notes are included to help you select the perfect components.

• For the Casserole Base:
  • 1 lb medium shrimp, peeled and deveined – Look for firm, translucent shrimp with a clean, briny sea scent. Substitution: Large scallops, chopped into bite-sized pieces.
  • 8 oz jumbo lump crab meat – The star! Seek out fresh, sweet-smelling crab with large, intact lumps. Substitution: High-quality canned lump crab (drained well) or flaked white fish like cod.
  • 1 ½ cups long-grain white rice, uncooked – Provides a fluffy, absorbent base. Substitution: Brown rice for a nuttier flavor and more fiber (adjust liquid and cooking time).
  • 1 medium yellow onion, finely diced – Sweetens as it cooks, forming the aromatic foundation.
  • 1 cup celery, finely chopped – Adds a crucial, fresh crunch and subtle earthy flavor.
  • 1 red bell pepper, diced – Brings vibrant color and a hint of sweetness.
  • 3 cloves garlic, minced – Use fresh cloves that are firm and fragrant for the best punch.
  • ¼ cup fresh parsley, chopped – The bright, grassy finish is essential. Substitution: 1 tbsp dried parsley (add with dry spices).
• For the Creamy Sauce:
  • 3 tbsp unsalted butter – For rich, velvety sautéing and sauce base.
  • 3 tbsp all-purpose flour – The thickening agent for our roux.
  • 2 cups whole milk – Creates a luscious, creamy texture. Substitution: 2% milk or a blend of milk and seafood stock for a lighter sauce.
  • 1 cup chicken or seafood stock – Deepens the savory flavor profile.
  • ½ cup heavy cream – For indulgent richness. Substitution: Half-and-half or full-fat coconut milk for a dairy-free twist.
  • 1 tsp Old Bay seasoning – The classic seafood spice blend with celery salt and paprika.
  • ½ tsp smoked paprika – Adds a warm, smoky depth and beautiful color.
  • ½ tsp dry mustard – A secret ingredient that enhances savoriness without being overt.
  • Salt and freshly ground black pepper – To taste.
• For the Crispy Topping:
  • 1 cup panko breadcrumbs – Their light, airy texture creates the ultimate crunch. Substitution: Regular breadcrumbs or crushed buttery crackers like Ritz.
  • ¼ cup grated Parmesan cheese – Adds a salty, umami kick to the topping.
  • 2 tbsp melted butter – Helps the topping brown to a perfect golden crisp.
  • 1 tbsp fresh parsley, chopped – For a fresh pop of color and flavor.

Timing

Compared to the average casserole recipe, which often requires pre-cooking multiple components, this Shrimp and Crab Seafood Casserole is remarkably efficient. The 25-minute prep time is achievable because the sauce and rice cook simultaneously. The 45-minute bake time is standard but crucial—it allows the flavors to meld beautifully and the topping to reach its peak crispiness. In total, you’ll spend just over an hour to create a dish that tastes like it simmered all day, making it a fantastic choice for both weeknight elegance and weekend feasts.

A golden, bubbling Shrimp and Crab Seafood Casserole fresh from the oven, ready to delight your guests.

Step-by-Step Instructions

Step 1: Prepare the Rice

Begin by cooking your rice according to package instructions, but use chicken or seafood stock instead of water for an extra layer of flavor. I find that a 1:2 ratio of rice to liquid works perfectly for long-grain white rice. Once cooked, fluff it with a fork and set it aside to cool slightly. This step can be done ahead of time to streamline your process.

Step 2: Sauté the Aromatics

In a large, deep skillet or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. You’ll know they’re ready when your kitchen fills with a sweet, savory aroma. Add the minced garlic and cook for just one more minute—until fragrant—to prevent it from burning and turning bitter.

Step 3: Build the Creamy Sauce

Sprinkle the flour over the sautéed vegetables and stir constantly for about 2 minutes. This cooks the raw flour taste out and forms your roux, which should look like a pale, pasty paste coating the veggies. Slowly begin to whisk in the milk, about ½ cup at a time, ensuring each addition is fully incorporated and smooth before adding the next. Follow with the stock and heavy cream. Bring the mixture to a gentle simmer, whisking frequently. It will thicken noticeably. Now, stir in the Old Bay seasoning, smoked paprika, dry mustard, salt, and pepper. Taste and adjust seasoning—this is your chance to make it perfect!

Step 4: Combine and Assemble

Preheat your oven to 375°F (190°C). To the thickened sauce, gently fold in the cooked rice, raw shrimp, and the precious jumbo lump crab meat. Be very gentle with the crab to keep those beautiful lumps intact. Stir in the ¼ cup of fresh parsley. Pour this luxurious mixture into a greased 9×13 inch baking dish, spreading it into an even layer.

Step 5: Add the Topping and Bake

In a small bowl, combine the panko breadcrumbs, grated Parmesan, melted butter, and the remaining tablespoon of parsley. Mix until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the entire surface of the casserole. Bake, uncovered, for 40-45 minutes, or until the casserole is bubbling vigorously around the edges, the shrimp are pink and cooked through, and the breadcrumb topping is a deep, irresistible golden brown. Let it rest for 10 minutes before serving—this allows the sauce to set slightly for perfect scooping.

Nutritional Information

The following nutritional estimates are for one serving (based on 8 servings per casserole). Values are approximate and can vary based on specific ingredients and substitutions used.

Healthier Alternatives

You can easily adapt this rich casserole to fit various dietary preferences without sacrificing the core comforting experience.

• Lighten the Sauce: Swap the whole milk for 2% or even unsweetened almond milk. Use half the heavy cream, or replace it entirely with additional stock thickened with a cornstarch slurry at the end.
• Boost Whole Grains: Use brown rice or quinoa instead of white rice. Remember to adjust cooking liquid and time accordingly, and par-cook the grain before adding to the sauce.
• Reduce Sodium: Opt for low-sodium stock, use a reduced-sodium Old Bay alternative, and be mindful of added salt. The Parmesan in the topping contributes saltiness, so you can reduce that amount as well.
• Increase Veggies: Add a cup of chopped spinach, kale, or peas when combining the seafood for an extra nutrient and fiber boost.
• Dairy-Free Version: Use vegan butter, unsweetened full-fat coconut milk for the cream, and a plant-based milk (like oat or soy) for the sauce. Nutritional yeast can replace the Parmesan in the topping for a cheesy flavor.

Serving Suggestions

This casserole is a hearty, complete meal on its own, but a few thoughtful accompaniments can elevate your dinner spread.

• Fresh & Crisp Salad: A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully.
• Crusty Bread: A warm baguette or sourdough loaf is perfect for sopping up every last bit of the creamy sauce.
• Bright Vegetable Side: Steamed asparagus, roasted broccoli, or lemon-buttered green beans add color and freshness.
• Wine Pairing: A crisp, unoaked Chardonnay, a dry Riesling, or a light Pinot Grigio complements the seafood flavors without overpowering them.

Common Mistakes

• Overcooking the Seafood: Adding raw shrimp to the casserole before baking is correct—they cook perfectly in the oven. Pre