Crab and Shrimp Casserole 

Why You’ll Love This Recipe

I like this casserole because it brings together two of my favorite seafoods in one dish. The shrimp adds a meaty bite, while the crab gives it that buttery sweetness. A creamy sauce ties everything together, and when it’s baked with a crunchy topping, every spoonful is irresistible. It’s perfect for holidays, potlucks, or just a cozy seafood night at home.

Ingredients

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

• 1 pound lump crabmeat, picked over for shells

• 1 pound large shrimp, peeled and deveined

• 1 medium onion, finely chopped

• 1 small bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 1 1/2 cups whole milk

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded cheddar cheese

• 1 tsp Old Bay seasoning (or other seafood seasoning)

• 1/2 tsp paprika

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1 cup breadcrumbs (panko or regular)

• 2 tbsp melted butter (for topping)

• Optional: fresh parsley or chives for garnish

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a skillet, I sauté the onion, bell pepper, celery, and garlic in 3 tbsp butter until softened.

3. I stir in the flour and cook for 1–2 minutes to form a roux.

4. I slowly whisk in the milk and cream, cooking until thickened.

5. I stir in the Parmesan, cheddar, Old Bay, paprika, salt, and pepper until smooth.

6. I gently fold in the crab and shrimp, then transfer the mixture to the prepared baking dish.

7. In a small bowl, I mix the breadcrumbs with melted butter and sprinkle over the casserole.

8. I bake for 25–30 minutes, until the top is golden and bubbly.

9. I let it rest for 5 minutes before serving, garnished with fresh herbs.

Servings and timing

This recipe serves about 6 people. Prep takes around 20 minutes, baking about 30 minutes, so it’s ready in under an hour.

Variations

Sometimes I add a splash of white wine or sherry to the sauce for extra flavor. For a spicier kick, I stir in a pinch of cayenne or a few dashes of hot sauce. I’ve also swapped the breadcrumb topping for crushed Ritz crackers or seasoned croutons for more crunch.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 325°F until hot, or in the microwave in smaller portions. This dish doesn’t freeze well because of the creamy sauce, so I prefer making it fresh.

FAQs

Can I use imitation crab instead of lump crabmeat?

Yes, but I prefer real crab for the best flavor and texture.

Do I need to cook the shrimp before adding them?

No, I add raw shrimp since they’ll cook perfectly in the oven with the casserole.

Can I use frozen shrimp?

Yes, I just thaw and pat them dry before using.

Can I make this ahead of time?

Yes, I often assemble the casserole a few hours ahead, refrigerate it, then bake it just before serving.

What sides go best with this casserole?

I usually serve it with rice, crusty bread, or a simple green salad to balance the richness.

Conclusion

This crab and shrimp casserole is creamy, flavorful, and deeply satisfying. I love how the seafood shines in a rich sauce, topped with a crunchy golden crust. Whether I serve it for a holiday meal or a comforting weeknight dinner, it always feels like a special treat.