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–+ servings
Shrimp and Crab Seafood

Irresistibly Creamy Shrimp and Crab Seafood Casserole Delight

This creamy shrimp and crab seafood casserole is a crowd-pleasing delight perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1.25 pounds Large peeled and deveined uncooked shrimp Substitute with scallops for variety.
  • 1 medium onion, finely chopped Shallots can be used for a milder flavor.
  • 2 stalks celery, chopped Fennel can replace for a unique twist.
  • 1 medium red bell pepper, finely chopped Green bell pepper can be used instead.
  • 1.5 cups long-grain white rice, preferably converted or parboiled Brown rice can be used for a healthier option.
  • 1 5-ounce can whole water chestnuts, halved and chopped Fresh water chestnuts can be used if available.
Creamy Mixture
  • 6 tablespoons butter, divided Olive oil can substitute for a dairy-free option.
  • 1 cup half and half Substitute with plant-based cream for a dairy-free version.
  • 0.5 cup mayonnaise, preferably full-fat Greek yogurt is a lighter alternative.
  • 0.25 cup tomato puree Roasted red pepper puree is a great swap.
  • 1 tablespoon lemon juice Lime juice works well too.
  • 1 teaspoon paprika Smoked paprika enhances depth of flavor.
  • 0.5 teaspoon cayenne pepper, or to taste Adjust to match your spice preference.
  • 0.25 teaspoon ground nutmeg Can be omitted if desired.
  • 0.25 cup chopped fresh parsley, divided Basil can be a delightful alternative.
  • 8 ounces jumbo lump crab, drained and picked over Consider lobster for a richer flavor.
Crunchy Topping
  • 1.5 cups coarse fresh breadcrumbs Panko or buttery crackers like Ritz can work wonderfully.

Equipment

  • 13 x 9-inch baking dish
  • large pot
  • medium saucepan
  • Large mixing bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 13 x 9-inch baking dish with butter or non-stick cooking spray.
  2. In a large pot, bring water to a gentle boil, add salt, and cook the uncooked shrimp for about 30 seconds to 1 minute until they turn pink. Drain and cool under cold running water.
  3. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Sauté the finely chopped onion, chopped celery, and red bell pepper for approximately 5-6 minutes.
  4. Add water to the saucepan and bring it to a boil. Stir in the long-grain white rice, cover, reduce heat to low, and let it cook undisturbed for about 10-12 minutes.
  5. In a large mixing bowl, combine the cooked rice and vegetable mixture with chopped water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne, nutmeg, and half of the chopped fresh parsley. Stir well.
  6. In the prepared baking dish, layer one-third of the rice and seafood mixture, followed by half of the cooked shrimp and crab. Repeat, finishing with the last third of the rice mixture on top.
  7. In a small bowl, mix the remaining coarse fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the casserole's top layer.
  8. Bake the casserole in the preheated oven for 30-40 minutes, removing foil about 10 minutes before done to allow the topping to crisp up.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 32gProtein: 22gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftover casserole in an airtight container for up to 3 days. Freeze without topping for up to 2 months.

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