Crab and Shrimp Casserole

Crab and Shrimp Casserole is a creamy seafood medley baked to golden perfection with a crunchy breadcrumb topping. Dive into layers of succulent crab and tender shrimp bathed in a tangy mayo–sour cream sauce, seasoned with Old Bay and paprika, then crowned with melted mozzarella, cheddar, and Parmesan cheese. This indulgent dinner is perfect for cozy family nights or impressing friends at your next gathering—trust me, you’ll want seconds!

Key Ingredients

Here’s what you’ll need to build all those rich, savory flavors in this Crab and Shrimp Casserole:

• 1 pound lump crab meat: Sweet, tender seafood that’s the star of the dish.
• 1 pound shrimp peeled and deveined: Juicy protein adds texture and pairs beautifully with crab.
• 2 tablespoons butter: Provides a buttery base for sautéing veggies and adding richness.
• 1 small onion chopped: Adds a mild, savory sweetness when softened.
• 2 cloves garlic minced: Brings aromatic depth and a hint of bite.
• 1 cup mayonnaise: Creates a creamy, tangy sauce that binds everything together.
• 1 cup sour cream: Enhances creaminess with a touch of tartness.
• 1/2 cup milk: Lightens the sauce for a silky consistency.
• 1 teaspoon Old Bay seasoning: Infuses classic seafood spice and warmth.
• 1/2 teaspoon paprika: Adds color and a subtle smokiness.
• 1/4 teaspoon cayenne pepper: Gives a gentle kick—adjust to taste.
• 1 teaspoon salt: Balances and brightens all the flavors.
• 1/2 teaspoon black pepper: Provides mild heat and aromatic spice.
• 1 cup mozzarella cheese shredded: Melts into gooey, stretchy goodness.
• 1 cup sharp cheddar cheese shredded: Brings tangy, robust cheese flavor.
• 1/2 cup Parmesan cheese grated: Offers nutty, salty crispness under the breadcrumb topping.
• 1 cup breadcrumbs: Creates that irresistible golden, crunchy crust.
• 2 tablespoons fresh parsley chopped: Adds a fresh, herbaceous finish and color.

How To Make Crab and Shrimp Casserole

This Crab and Shrimp Casserole comes together in just a few simple stages, from sautéing aromatics and cooking shrimp to folding everything into a luscious sauce, topping with breadcrumbs, and baking until bubbly and golden. Follow each step below to ensure perfect texture and flavor in every creamy, cheesy bite.

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. In a medium skillet over medium heat, melt the butter, then sauté the chopped onion and minced garlic until translucent and fragrant, about 3 minutes.

3. Add the peeled and deveined shrimp to the skillet and cook until opaque, about 2 minutes per side; remove them with a slotted spoon and roughly chop if they’re large.

4. In a large mixing bowl, whisk together mayonnaise, sour cream, milk, Old Bay seasoning, paprika, cayenne pepper, salt, and black pepper until the sauce is smooth.

5. Gently fold in lump crab meat, chopped shrimp, shredded mozzarella, sharp cheddar, grated Parmesan, and chopped parsley, making sure everything is evenly coated.

6. Transfer the creamy seafood mixture into the prepared baking dish and spread it into an even layer. Sprinkle the breadcrumbs evenly over the top.

7. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbling at the edges and the breadcrumb topping is golden brown.

8. Remove from the oven and let the casserole rest for 5 minutes before slicing and serving to allow it to set.

Serving Suggestions

This Crab and Shrimp Casserole shines as the centerpiece of a hearty dinner. Its rich, creamy texture and crispy topping pair beautifully with lighter sides that balance the indulgence.

• Serve alongside a crisp green salad tossed with lemon vinaigrette to cut through the richness.
• Offer slices of garlic bread or a crusty baguette for soaking up any extra sauce.
• Include steamed asparagus or green beans for a fresh, vibrant contrast.
• Provide lemon wedges on the side so guests can add a bright, citrusy finish.

Tips For Perfect Crab and Shrimp Casserole

Get ready to wow everyone with this cozy seafood bake—just keep a few tricks in mind to make it shine. A little preparation goes a long way, and with these friendly pointers you’ll nail texture, flavor, and presentation every time.

• Fresh lump crab and shrimp yield the best flavor, but canned crab and frozen shrimp work in a pinch.
• Adjust the cayenne pepper to control the casserole’s heat level.
• Allowing the casserole to rest helps it set for cleaner serving slices.
• Swap breadcrumbs for crushed crackers or panko for a different topping texture.

How To Store It

If you have leftovers (or want to prep ahead), storing this casserole properly keeps it delicious and safe. Here are some tried-and-true methods for fridge and freezer:

• Refrigerate in an airtight container for up to 3 days; reheat portions in a 325°F oven until warmed through.
• To freeze before baking, assemble in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight and bake as directed.
• For baked leftovers, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Reheat from frozen at 350°F until bubbly.
• Label containers with the date to keep track of freshness and use in rotation.

Frequently Asked Questions

Here are quick answers to common questions about this creamy seafood bake:

• Q: How long does it take to prepare and bake the Crab and Shrimp Casserole?

This casserole takes about 15 minutes to prepare—melting butter, sautéing onion and garlic, cooking shrimp, chopping ingredients, and whisking the sauce—plus 25 to 30 minutes of baking time. Plan for a total of 45 to 50 minutes, including a 5-minute resting period after it comes out of the oven.

• Q: Can I make the casserole ahead of time and refrigerate before baking?

Yes, you can assemble the casserole up to 24 hours in advance. After combining crab, shrimp, cheeses, sauce, and breadcrumbs in the baking dish, cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, remove the covering, let sit at room temperature for 15 minutes, then bake at 350°F for 25 to 30 minutes as directed.

• Q: How should I store and reheat leftovers?

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a lightly greased baking dish and bake at 325°F until warmed through, about 15 minutes. You can also microwave individual servings on medium power for 2 to 3 minutes, stirring halfway, for quicker reheating.

• Q: What substitutions can I use if I don’t have fresh lump crab or shrimp?

Canned lump crab or imitation crab meat works in a pinch; drain and pat dry before folding in. Frozen shrimp can be thawed under cold running water, patted dry, then cooked as instructed. For a different texture, swap mayonnaise for Greek yogurt and use panko or crushed crackers instead of regular breadcrumbs.

• Q: How do I adjust the spice level of the casserole?

The recipe calls for 1/4 teaspoon cayenne pepper and 1 teaspoon Old Bay seasoning. To reduce heat, omit or halve the cayenne and stick with just Old Bay. To amplify heat, increase cayenne up to 1/2 teaspoon, or add a pinch of red pepper flakes. Always taste the sauce before folding in seafood to ensure you reach your desired spice level.

• Q: Can I freeze the casserole before or after baking?

Yes. For unbaked freezing, assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake according to recipe instructions. For baked leftovers, cool completely, wrap tightly, and freeze in portions for up to 1 month. Reheat from frozen in a 350°F oven until bubbly.

• Q: What side dishes and serving suggestions pair well with this casserole?

A crisp green salad dressed with lemon vinaigrette or steamed asparagus complements the rich, creamy casserole. Garlic bread or crusty baguette is perfect for soaking up extra sauce. A squeeze of fresh lemon over the top before serving brightens the flavors and adds a refreshing finish.

What Makes This Special

This Crab and Shrimp Casserole works because it balances creamy, tangy sauce with tender seafood and a satisfyingly crunchy topping. The seasonings—Old Bay, paprika, cayenne—bring warmth and depth, while the trio of cheeses melts into luscious layers. Whether you’re a seafood lover or simply craving something indulgent, this dish is fun to make, impressive to serve, and even better to eat (don’t forget to save that golden breadcrumb crust!). Feel free to print and stash this recipe for later, then drop a comment below if you have questions or feedback—I love hearing how it turns out in your kitchen!

Print Recipe

Crab and Shrimp Casserole

Author: Max Turner Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 5 mins Total Time 55 mins

Calories: 757

Description

Creamy crab and shrimp bathed in tangy mayo-sour cream sauce, seasoned with Old Bay and paprika, crowned with melted cheeses, then baked until bubbly and topped with golden breadcrumbs.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound lump crab meat

• 1 pound shrimp peeled and deveined

• 2 tablespoons butter

• 1 small onion chopped

• 2 cloves garlic minced

• 1 cup mayonnaise

• 1 cup sour cream

• ¹⁄₂ cup milk

• 1 teaspoon Old Bay seasoning

• ¹⁄₂ teaspoon paprika

• ¹⁄₄ teaspoon cayenne pepper

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 1 cup mozzarella cheese shredded

• 1 cup sharp cheddar cheese shredded

• ¹⁄₂ cup Parmesan cheese grated

• 1 cup breadcrumbs

• 2 tablespoons fresh parsley chopped

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. In a skillet over medium heat melt butter, then sauté onion and garlic until translucent, about 3 minutes.
3. Add shrimp to skillet and cook until opaque, about 2 minutes per side; remove and roughly chop if large.
4. In a large bowl whisk together mayonnaise, sour cream, milk, Old Bay seasoning, paprika, cayenne pepper, salt, and black pepper.
5. Gently fold in crab meat, chopped shrimp, mozzarella, cheddar, Parmesan, and parsley until evenly combined.
6. Transfer mixture into prepared baking dish and spread evenly, then sprinkle breadcrumbs over the top.
7. Bake for 25 to 30 minutes until casserole is bubbly and topping is golden brown.
8. Remove from oven and let rest for 5 minutes before serving.

Note

• Fresh lump crab and shrimp yield the best flavor, but canned crab and frozen shrimp work in a pinch.
• Adjust the cayenne pepper to control the casserole’s heat level.
• Allowing the casserole to rest helps it set for cleaner serving slices.
• Swap breadcrumbs for crushed crackers or panko for a different topping texture.

Keywords: crab casserole,shrimp casserole,seafood bake,old bay seasoning,comfort food,creamy seafood