Creamy Crab and Shrimp Casserole: A Seafood Lover’s Dream

Indulge your seafood cravings with this rich and creamy Crab and Shrimp Casserole! This comforting dish is perfect for a special occasion or a weeknight dinner. It’s packed with flavor and easy to make, making it a crowd-pleaser.

Ingredients:

• 1 pound lump crabmeat
• 1 pound large shrimp, peeled and deveined
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 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
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• Chopped fresh parsley for garnish

Instructions:

1. Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Sauté the Vegetables: 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.
3. Make the Sauce: 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 with Old Bay seasoning, salt, and pepper to taste.
4. Combine Ingredients: Gently fold in the lump crabmeat and shrimp, making sure they are evenly coated with the sauce.
5. Assemble the Casserole: 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.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
7. Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley.

Creamy Crab and Shrimp Casserole: A Seafood Lover’s Dream

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Ingredients

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• 1 pound lump crabmeat
• 1 pound large shrimp, peeled and deveined
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 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
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• Chopped fresh parsley for garnish

Instructions

1. Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Sauté the Vegetables: 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.
3. Make the Sauce: 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 with Old Bay seasoning, salt, and pepper to taste.
4. Combine Ingredients: Gently fold in the lump crabmeat and shrimp, making sure they are evenly coated with the sauce.
5. Assemble the Casserole: 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.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
7. Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley.

Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: 55-60 minutes

• Author: Olivia Chen

Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: 55-60 minutes

FAQ:

• Can I use frozen shrimp? Yes, you can use frozen shrimp, but be sure to thaw it completely before using.
• Can I substitute the Old Bay seasoning? Yes, you can use a combination of paprika, cayenne pepper, and celery salt.
• Can I make this casserole ahead of time? You can assemble the casserole ahead of time and refrigerate it until ready to bake.

Conclusion

This Creamy Crab and Shrimp Casserole is a hearty and delicious meal that’s perfect for any occasion. It’s easy to make and always a crowd-pleaser.