Crab and Shrimp Casserole Recipe
This Crab and Shrimp Casserole combines the delicate flavors of the sea in a rich, creamy sauce, topped with a crispy breadcrumb layer. Perfect for a cozy dinner or a festive gathering, this dish brings a touch of elegance to any table.
Equipment
- Large mixing bowl
- Saucepan
- Whisk
- 9x13 inch baking dish
- Oven
Ingredients
- 1 lb shrimp peeled and deveined
- 1 lb crabmeat fresh or canned
- 1 cup celery diced
- 1/2 cup onion diced
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup mayonnaise
- 1 cup sharp cheddar cheese grated
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine shrimp, crabmeat, celery, onion, and garlic.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux. Gradually whisk in milk until the mixture thickens. Remove from heat.
- Stir in mayonnaise and cheddar cheese until smooth. Season with salt and pepper.
- Fold the seafood mixture into the sauce. Transfer to the baking dish.
- Sprinkle breadcrumbs evenly over the top.
- Bake for 30 minutes, or until golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute whole milk with skim milk and use low-fat mayonnaise and cheese.
- Feel free to add vegetables like peas or diced carrots for added nutrition and color.
- If using canned crab and shrimp, ensure to drain them well to avoid excess moisture.
- This casserole can be prepared ahead and refrigerated overnight. Add an extra 10-15 minutes to the baking time if baking from cold.