Crab and Shrimp Casserole

Why You’ll Love This Recipe

I love how this casserole combines luxury and comfort in one dish. It’s easy enough to prepare on a weeknight, but elegant enough to serve to guests. The combination of lump crab and tender shrimp creates a beautiful texture and flavor balance, while the cheesy, creamy sauce pulls it all together. That crispy panko topping adds the perfect contrast. I often serve it with crusty bread or a side salad to round out the meal.

Ingredients

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

• 1/2 lb lump crab meat, drained and picked over

• 1/2 lb small cooked shrimp, peeled and deveined

• 2 tablespoons unsalted butter

• 1/2 cup finely chopped onion

• 1/2 cup finely chopped celery

• 1/4 cup finely chopped red bell pepper

• 1 garlic clove, minced

• 1/4 cup all-purpose flour

• 1 cup milk

• 1/2 cup heavy cream

• 1/2 cup shredded mozzarella cheese

• 1/2 cup shredded cheddar cheese

• 1/4 teaspoon Old Bay seasoning

• Salt and black pepper, to taste

• 1/2 cup panko breadcrumbs

• 1 tablespoon olive oil

• 1 tablespoon chopped parsley (optional)

Directions

1. I start by preheating the oven to 375°F and lightly greasing a 2-quart casserole dish.

2. In a large skillet, I melt the butter over medium heat. Then I sauté the onion, celery, bell pepper, and garlic for about 5 minutes until everything is soft and fragrant.

3. I stir in the flour and cook for a minute to get rid of the raw taste. Then I slowly whisk in the milk and heavy cream, letting it simmer until the sauce thickens.

4. I remove the skillet from the heat and stir in the mozzarella, cheddar, Old Bay seasoning, salt, and pepper. Once the cheese melts, the sauce becomes velvety and flavorful.

5. I gently fold in the crab meat and shrimp, making sure everything is coated in the creamy mixture.

6. I transfer the mixture to the prepared casserole dish, smoothing out the top.

7. For the crunchy topping, I mix the panko breadcrumbs with olive oil and sprinkle it evenly over the casserole.

8. I bake it for 20–25 minutes, or until the top is golden and the filling is bubbling.

9. Right before serving, I garnish it with chopped parsley for a pop of color and freshness.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Spicy version: I add a pinch of cayenne or a few dashes of hot sauce to the sauce mixture.

• Extra cheesy: Sometimes I mix in a bit of Gruyère or Monterey Jack for more depth.

• No shellfish? Swap the shrimp or crab for cooked white fish like cod or even rotisserie chicken.

• Low-carb twist: I skip the panko and sprinkle crushed pork rinds or almond flour mixed with Parmesan for a keto-friendly topping.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes, or until hot throughout.
For a quicker option, I microwave individual servings in 30-second bursts, stirring in between.
This dish doesn’t freeze well due to the creamy sauce, so I like to enjoy it fresh or refrigerated.

FAQs

Can I use canned crab and frozen shrimp?

Yes, I do it all the time for convenience. I just make sure to thaw the shrimp fully and drain both well to avoid excess liquid in the casserole.

What can I serve with this casserole?

I usually serve it with rice, pasta, or a crusty loaf of bread to soak up the creamy sauce. A fresh green salad also pairs really well.

Can I prepare this in advance?

Absolutely. I often assemble it up to the baking step, cover, and refrigerate for up to 24 hours. When I’m ready to serve, I just add the topping and bake as directed.

Can I make this gluten-free?

Yes! I use gluten-free flour for the sauce and gluten-free breadcrumbs or crushed rice crackers for the topping.

How can I make it more flavorful?

If I want to deepen the flavor, I sauté the veggies in a little white wine before adding the flour, and I sometimes add a teaspoon of Dijon mustard to the sauce.

Conclusion

This Crab and Shrimp Casserole is one of those comforting seafood dishes that always feels a little indulgent—but it’s so easy to put together. Whether I’m hosting a dinner or craving something rich and satisfying, this creamy, cheesy bake always hits the spot. The mix of shrimp and crab, the buttery sauce, and that crispy topping make it a crowd-pleaser every time. Give it a try—I promise it’ll earn a regular spot on your menu.

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