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Shrimp and Crab Seafood Casserole Recipe

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4.1 from 11 reviews

A decadent Shrimp and Crab Seafood Casserole combining tender shrimp, sweet jumbo lump crab, and a creamy rice mixture, baked to golden perfection with a buttery breadcrumb topping. Perfect for a comforting family meal or special occasion, this casserole melds classic seafood flavors with rich seasonings and fresh vegetables.

Ingredients

Seafood

  • 1 1/4 pounds large peeled and deveined uncooked shrimp (21-30 count, tails removed)
  • 1 container (8-ounce) jumbo lump crab (drained, rinsed, and picked over for any shell fragments)

Vegetables

  • 1 medium onion (finely chopped)
  • 2 stalks celery (chopped)
  • 1 medium red bell pepper (finely chopped)
  • 1 can (5-ounce) whole water chestnuts (halved lengthwise and cut into 1/4-inch pieces)
  • 1/4 cup chopped fresh parsley (divided)

Grains & Dairy

  • 1 1/2 cups white long-grain rice (preferably converted or parboiled rice)
  • 1 cup half and half
  • 1/2 cup mayonnaise (preferably full-fat)
  • 6 tablespoons butter (divided)

Liquids & Flavorings

  • 3 cups water
  • 1/4 cup tomato puree
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper (to taste)

Topping

  • 1 1/2 cups coarse fresh breadcrumbs

Instructions

  1. Preheat and prepare dish: Preheat your oven to 375 degrees Fahrenheit. Butter, oil, or spray a 13 x 9-inch baking dish or a large gratin dish with cooking spray to prevent sticking.
  2. Cook the shrimp: Bring a saucepan of water to a boil, seasoning generously with salt and black pepper. Add the shrimp and cook very briefly, about 30 seconds to 1 minute, until just pink and opaque—avoid overcooking. Drain and immediately rinse under cold tap water to stop cooking.
  3. Sauté vegetables: In a large high-sided saucepan, melt 4 tablespoons of butter over medium heat. Add the finely chopped onion, celery, and red bell pepper. Reduce heat to medium-low and cook for 5–6 minutes until vegetables soften without browning.
  4. Cook the rice: Add 3 cups water, 1 teaspoon salt, and a pinch or two of black pepper to the vegetables. Bring to a boil, then stir in the rice. Return to a boil, reduce heat to low, cover, and cook for 10–12 minutes. Turn off heat and let stand covered for an additional 10 minutes to finish steaming.
  5. Cool rice mixture: Transfer the cooked rice and vegetables to a large mixing bowl. Let it cool for 5-6 minutes until it is warm but no longer steaming.
  6. Mix casserole base: Add the chopped water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, ground nutmeg, and 3 tablespoons of chopped fresh parsley to the rice mixture. Stir thoroughly and adjust seasoning to taste.
  7. Assemble casserole layers: Spread one-third of the rice mixture evenly in the prepared baking dish. Layer half the cooked shrimp gently pressed into the rice. Scatter half the crab meat over this layer. Repeat layering with another third of the rice mixture, the remaining shrimp pressed in, and the remaining crab. Top with the last third of the rice mixture.
  8. Prepare topping: Combine the coarse fresh breadcrumbs with the remaining 2 tablespoons of melted butter. Evenly scatter the buttery breadcrumbs over the assembled casserole to create a crunchy crust.
  9. Cover and bake: Loosely cover the casserole with aluminum foil to keep moisture in during baking.
  10. Bake and finish: Bake for 30–40 minutes until the casserole is heated through and registers 165 degrees Fahrenheit in the center. Remove the foil during the last 10 minutes to allow the breadcrumb topping to brown and crisp. Serve immediately for best texture and flavor.

Notes

  • Do not overcook shrimp during initial boiling; it will cook further in the oven.
  • Use converted or parboiled rice for best texture that holds up during baking.
  • Adjust cayenne pepper to your preferred spice level; it adds a subtle heat.
  • Breadcrumb topping provides a lovely crunchy contrast—fresh coarse breadcrumbs work best.
  • Ensure crab meat is picked clean of shell fragments for smooth texture.
  • Half and half and mayonnaise add creaminess, but for a lighter version, you can substitute with lower-fat options if desired.

Find it online: https://dishcooks.com/shrimp-and-crab-seafood-casserole-recipe/