- Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Sauté vegetables: In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper (if using) and sauté until softened — about 4–5 minutes. Add garlic and cook another 30 seconds until fragrant.
- Create roux: Sprinkle flour over the vegetable mixture and cook, stirring constantly, for 1–2 minutes to form a light roux.
- Add liquids: Gradually whisk in milk and cream until smooth and thickened. Continue cooking gently until the sauce coats the back of a spoon.
- Season & combine: Stir in seafood seasoning, paprika, salt, and pepper. Remove from heat and fold in the shrimp and crab meat. Stir to combine with the creamy sauce.
- Assemble casserole: Pour the seafood mixture into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Add breadcrumb topping: If using, mix breadcrumbs with melted butter and sprinkle over the cheese layer for a golden, crunchy topping.
- Bake: Bake uncovered for 25–30 minutes, until bubbly and the top is golden brown.
- Serve: Let cool slightly, garnish with parsley or green onions if desired, and serve warm.
Serving and Storage
Serving
- Serve this casserole hot straight from the oven with crusty garlic bread or warm dinner rolls.
- Pair with a crisp green salad or steamed asparagus for a balanced meal.
- This dish also goes beautifully with a dry white wine or sparkling water with lemon.
Storage
- Refrigerator: Store leftover casserole in an airtight container for up to 3 days.
- Freezer: Freeze cooled casserole (without breadcrumb topping) in a freezer‑safe container up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Tips
- Don’t overcook shrimp: Shrimp cook quickly — add them to the sauce just long enough to heat through before baking.
- Drain crab: If using packed crab meat, drain well so the casserole isn’t watery.
- Creaminess level: Adjust the milk/cream ratio to your preference — more cream for extra richness!
- Cheese options: Parmesan, Gruyère, or Swiss also work beautifully for different flavor profiles.
Variations
- Spicy Cajun Casserole: Add Cajun seasoning, diced jalapeños, and a splash of hot sauce for heat.
- Lobster & Shrimp Version: Substitute lobster meat for some of the crab for a luxe variation.
- Herb Infusion: Add dill, thyme, or chives for fresh aromatic notes.
- Rice or Pasta Base: Stir cooked rice or small pasta (like elbow macaroni) into the base before baking for extra heartiness.
FAQ
- Can I use frozen seafood?
Yes — thaw completely and pat dry before adding to the casserole to avoid excess liquid. - Is this recipe gluten‑free?
You can make it gluten‑free by using gluten‑free flour and breadcrumbs! - Can I prepare this ahead?
Yes — assemble the casserole, cover, and refrigerate. Bake when ready and add extra cook time if chilled. - Can I make it dairy‑free?
Substitute dairy‑free milk and cream alternatives and a dairy‑free cheese to adapt this recipe!
Conclusion
**Crab and Shrimp Casserole** is a creamy, comforting dish that brings together savory seafood, rich sauce, and satisfying texture in every bite. It’s perfect for entertaining, family dinners, or special occasions — and always leaves everyone asking for seconds!
