Shrimp and Crab Seafood Casserole Recipe

If you’re longing for a special-occasion dish that feels every bit as comforting as it does luxurious, this Shrimp and Crab Seafood Casserole Recipe is about to become your new favorite. It’s creamy, brimming with succulent shrimp and sweet crab, studded with crisp vegetables, water chestnuts, and topped with golden, buttery breadcrumbs—a crowd-pleasing classic that works for cozy family dinners or show-stopping holiday tables alike.

this Recipe

Ingredients You’ll Need

This Shrimp and Crab Seafood Casserole Recipe is built on simple ingredients that let the fresh flavors shine. Each component plays a key role in creating its signature blend of creamy, savory, and subtly zesty notes. Here’s how everything comes together:

• Large raw shrimp (peeled & deveined, 21-30 count): Quick-cooking and juicy, these star in every bite—look for good-quality, wild-caught shrimp for the very best flavor!
• Jumbo lump crab: Picked and ready to go, the large pieces bring a touch of sweetness and luxurious texture throughout.
• White long-grain rice (converted or parboiled): Holds up beautifully and soaks up every bit of seafood essence without turning mushy.
• Onion, celery, and red bell pepper: The classic “trinity,” adding sweetness, freshness, and a pop of color—don’t skip this aromatic base!
• Water chestnuts: For a welcome crunch, these balance the creaminess and keep every bite interesting.
• Half and half & mayonnaise: A rich, creamy duo that creates a luscious, velvety sauce.
• Tomato puree: Brings brightness and a hint of acidity to round out the flavors.
• Lemon juice, paprika, cayenne, and nutmeg: Layer on gentle warmth, color, and zippy freshness without overpowering the seafood.
• Coarse fresh breadcrumbs & butter: The not-so-secret to that golden, crunchy topping!
• Chopped fresh parsley: Adds an herbal lift and a gorgeous finish.
• Salt and freshly ground black pepper: Essential for bringing all the flavors to life.

Variations

This Shrimp and Crab Seafood Casserole Recipe is endlessly adaptable! Feel free to riff on the core ingredients—the casserole is just as delicious when tailored to your tastes, dietary needs, or what’s in your fridge.

• Panko or Buttery Crackers: Swap fresh breadcrumbs for crunchy panko or even crushed Ritz crackers for a playful (and extra buttery) topping.
• Clam Juice Boost: Replace some water with bottled clam juice for a double-dose of ocean flavor that seafood lovers will adore.
• Mild or Spicy: Adjust the cayenne and paprika to keep things super gentle for kids, or turn up the heat for spicy fans.
• Mixed Seafood: Toss in scallops or chunks of firm white fish along with the shrimp and crab if you’re craving a “seafood medley” experience.
• Gluten-Free Friendly: Use gluten-free breadcrumbs and double-check your mayonnaise to keep the casserole suitable for gluten-sensitive guests.

How to Make Shrimp and Crab Seafood Casserole Recipe

Step 1: Prep the Shrimp and Vegetables

Start by preheating your oven to 375°F and greasing a large baking or gratin dish. Briefly cook the shrimp in seasoned boiling water—they’ll turn just pink and barely opaque in under a minute. Immediately run them under cold water to stop the cooking (no rubbery shrimp here!). Set shrimp aside. While those cool, chop your onion, celery, and red bell pepper into fine, even pieces—the smaller you chop, the more evenly the flavors will distribute throughout the casserole.

Step 2: Sauté Veggies and Cook the Rice

In a high-sided saucepan, melt 4 tablespoons of butter and gently sauté the onion, celery, and red bell pepper. This step is about coaxing sweetness and softness, so keep the heat low—no browning! Once aromatic, pour in water, seasoning with salt and pepper, then bring to a boil and stir in the rice. Simmer, covered, until tender (10–12 minutes), then let stand off the heat to finish steaming and absorb every bit of flavor.

Step 3: Mix in the Creamy Goodness and Accents

Once your rice-veggie mixture has cooled slightly, gently stir in the water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne, nutmeg, and most of the parsley. Take a moment to taste and adjust seasoning—this is your flavor foundation! You want a balance of creamy, tangy, and just a whisper of heat.

Step 4: Assemble the Casserole Layers

Layer time! Spread a third of the rice mixture into the bottom of your prepared dish. Top with half the cooked shrimp (gently pressing them into the rice) and scatter with half the jumbo lump crab. Repeat another layer: rice, shrimp, and crab, then finish with the last third of rice. Layering instead of mixing keeps the crab in generous chunks and lets the flavors shine in every forkful.

Step 5: Top, Bake, and Enjoy

Toss your coarse fresh breadcrumbs with the remaining melted butter and sprinkle them generously over the casserole. Cover loosely with foil and bake for 30–40 minutes—just until the center is hot and bubbling. Remove the foil for the last 10 minutes so your topping turns crisp and golden. As soon as it’s out of the oven, sprinkle with the last bit of parsley, beckon your guests, and dig in while it’s creamy and piping hot!

How to Serve Shrimp and Crab Seafood Casserole Recipe

Garnishes

The finishing touch is a shower of fresh parsley right before serving—its fresh, bright notes lift the whole dish and make the colors pop. A few thin lemon slices on the side are both pretty and let guests adjust the citrusy zing to their liking. For a fancier feel, sprinkle with a tiny pinch of smoked paprika or a few chives.

Side Dishes

This Shrimp and Crab Seafood Casserole Recipe is delightfully rich and filling, so I love to serve it with a crisp green salad—think shaved fennel and arugula or even butter lettuce with a bright vinaigrette. Steamed asparagus, sautéed green beans, or roasted broccoli all pair beautifully and keep your meal feeling fresh and balanced.

Creative Ways to Present

For elegant dinners, scoop the casserole into individual ramekins for a personal touch—they’ll look like something straight from a French bistro! Or, pile the creamy mixture onto toasted baguette slices for a fun passed appetizer. For family-style gatherings, let everyone help themselves right from the bubbling baking dish at the table—there’s nothing more inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp and Crab Seafood Casserole Recipe keeps beautifully in the refrigerator for up to three days. Let the casserole cool to room temperature, cover tightly with foil or plastic wrap, and store in an airtight container. The flavors deepen overnight, making it even more luscious the next day!

Freezing

While it’s not ideal (crab and shrimp can sometimes lose a bit of their delicate texture in the freezer), you can freeze this casserole for up to 2 months in a pinch. For best results, freeze before baking and without the breadcrumb topping. Thaw in the fridge overnight, then add breadcrumbs and bake until golden and piping hot.

Reheating

To reheat, cover the casserole with foil and warm in a 325°F oven until hot throughout (about 20-30 minutes, depending on amount). Remove the foil in the last few minutes for a freshly crisped topping. Individual portions reheat nicely in the microwave—a touch of water or half-and-half keeps things creamy.

FAQs

Final Thoughts

If you adore creamy comfort food and crave those bright, briny flavors of the sea, treat yourself and your loved ones to this Shrimp and Crab Seafood Casserole Recipe. Every bite is a little celebration—simple to make, deeply satisfying, and sure to earn rave reviews. Give it a try and let it become a cherished favorite at your table!

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