Crab and Shrimp Casserole
A hearty and comforting casserole combining lump crabmeat and shrimp in a creamy sauce, topped with cheese and breadcrumbs.
Ingredients
Seafood
- 1 pound lump crabmeat
- 1 pound large shrimp, peeled and deveined
Vegetables
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 2 cloves garlic, minced
Sauce Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon Old Bay seasoning
- to taste Salt and pepper
Topping
- 1 cup shredded cheddar cheese Can substitute with other cheeses
- 1 cup breadcrumbs
- to taste Chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the flour and cook for another 2 minutes, stirring constantly.
- Gradually whisk in the milk and chicken broth until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Season the sauce with Old Bay seasoning, salt, and pepper to taste.
- Gently fold in the lump crabmeat and shrimp, making sure they are evenly coated with the sauce.
Assembly and Baking
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole, followed by the breadcrumbs.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before garnishing with chopped fresh parsley and serving.
Notes
For extra flavor, add a squeeze of lemon juice over the top before serving. Try different types of cheese, like mozzarella or pepper jack. You can swap shrimp for other seafood like scallops or lobster.