Description
A rich and flavorful Crab and Shrimp Casserole featuring succulent lump crabmeat and large shrimp baked in a creamy sauce with sautéed vegetables, cheddar cheese, and a crispy breadcrumb topping. This comforting seafood bake is perfect for a hearty family meal or special occasion.
Ingredients
Scale
Seafood
- 1 pound lump crabmeat
- 1 pound large shrimp, peeled and deveined
Vegetables and Aromatics
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 2 cloves garlic, minced
Base and Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Toppings and Garnish
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- Chopped fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a skillet, melt the butter and add the chopped onion, bell pepper, celery, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables are softened and fragrant.
- Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually whisk in the milk and chicken broth ensuring no lumps form. Continue cooking and stirring until the sauce thickens to a creamy consistency.
- Season and Add Seafood: Stir in the Old Bay seasoning, salt, and pepper to taste. Carefully fold in the lump crabmeat and large shrimp, mixing gently to incorporate without breaking up the crabmeat.
- Assemble Casserole: Transfer the seafood mixture into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese over the top, then add a layer of breadcrumbs to create a crispy topping.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh parsley. Serve warm and enjoy your comforting seafood casserole.
Notes
- For a richer flavor, substitute half-and-half for the milk.
- You can use fresh or frozen shrimp; if frozen, thaw and pat dry before using.
- Breadcrumbs can be seasoned or plain depending on your preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- This casserole pairs well with a light green salad or steamed vegetables.
