Crab and Shrimp Casserole Recipe – Cozy, Creamy Comfort from the Sea

Introduction

The house smells like butter, lemon, and warm seafood — and suddenly everyone drifts toward the kitchen. This Crab and Shrimp Casserole is one of those dishes that makes you sigh with pleasure the moment you open the oven. I always think of rainy afternoons and family dinners when the breadcrumb topping turns golden. If you love hearty casseroles, you might also enjoy this cheesy bacon and hash brown casserole, which has that same warm, homey feeling.

Why You’ll Love It

• Quick and easy to make, even on a weeknight.
• Comforting, creamy, and full of bright lemon notes.
• Made with simple, pantry-friendly ingredients.
• Great for gatherings — it stretches well and everyone asks for seconds.
• A crowd-pleaser that feels a little fancy, but isn’t fussy.

Ingredients You’ll Need

• 1 pound lump crab meat
• 1 pound shrimp, peeled and deveined
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise — use full-fat for creaminess
• 1/2 cup sour cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced — fresh garlic gives it that extra flavor boost
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice — brightens everything
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons butter, melted — use unsalted butter so you can control the salt
• 2 tablespoons fresh parsley, chopped

If you like cheesy seafood dishes, check out this cheesy chicken and broccoli casserole for another cozy meal idea.

How to Make It

1. Preheat the oven to 350°F (175°C). First, grease a 9×13-inch baking dish so the casserole releases easily.
2. In a large bowl, add the lump crab meat and shrimp. Then fold in the cooked rice and shredded cheddar. The mixture will look creamy and slightly chunky.
3. Add the mayonnaise, sour cream, chopped onion, minced garlic, green and red bell peppers. Next, pour in the Worcestershire sauce and lemon juice. Sprinkle the Old Bay, then season with salt and pepper. Mix gently so the crab stays in nice pieces. You’ll see the colors of the peppers and cheese through the creamy sauce.
4. Transfer the mixture to the prepared baking dish and spread it evenly. The surface should be level, but not packed tight.
5. In a small bowl, stir the breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle this buttery topping over the casserole.
6. Bake for 25–30 minutes. You’ll know it’s ready when the top turns golden brown and the filling bubbles at the edges. You may even smell a toasty, lemony aroma — that’s the cue.
7. Remove from the oven and let it rest for a few minutes. Finally, sprinkle with fresh parsley and serve warm.

For a different twist, try pairing with a simple stuffing side like in this chicken and stuffing casserole for a heartier meal.

Kitchen Tips

• Time-saver: Use pre-cooked shrimp to cut prep time. Then toss them in just before baking so they don’t overcook.
• Fix for watery casserole: If the mixture seems too wet, add an extra 1/4 cup of cooked rice or a handful more cheese. This binds things up nicely.
• Flavor twist: Stir in a teaspoon of Dijon mustard or a pinch of smoked paprika for a subtle kick. Also, try swapping half the cheddar for Monterey Jack for a milder melt. For another seafood skillet idea, see this creamy shrimp and cod skillet.

Serving Ideas

Serve this casserole straight from the oven while it’s still bubbling. It’s perfect for:

• Family dinners and cozy weeknights.
• A relaxed Sunday brunch when you want something special.
• Holiday tables when you need an easy main that feels festive.

Garnish with extra parsley and lemon wedges. For sides, offer a crisp green salad, steamed asparagus, or buttered rolls. If you want something unexpected, try it with roasted sweet potatoes or a light grain salad like the flavors in this 30-minute falafel sandwich with sweet potato.

Storing & Leftovers

• Fridge: Store airtight for up to 3 days. Reheat in the oven at 325°F until warmed through.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Leftover idea: Pile warmed casserole into a soft roll for a seafood melt, or fold into a warm salad with mixed greens and a squeeze of lemon.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day. Assemble, cover, and refrigerate. Then bake when you’re ready.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Try different cheeses or swap rice for small pasta.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. A squeeze of lemon really lifts the flavors.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and bubbling filling — and that delicious fragrant smell — that’s your sign! This Crab and Shrimp Casserole should be hot and bubbly in the center.

Final Thoughts

This dish always brings people together. For me, it’s the kind of recipe that makes a rainy night feel like a celebration. It’s warm, salty, and just bright enough from the lemon to keep things lively. So next time you want comfort with a touch of elegance, give this Crab and Shrimp Casserole a try — make it yours, share it, and enjoy those cozy kitchen moments. Crab and Shrimp Casserole

Conclusion

For another take on a similar classic, see Crab and Shrimp Casserole – Taste Of Recipe. If you’re curious about more seafood casserole ideas, this Shrimp & Crab Seafood Casserole Recipe – From A Chef’s Kitchen is a lovely companion.

Crab and Shrimp Casserole

This comforting and creamy Crab and Shrimp Casserole is packed with flavor and is perfect for family dinners and gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

Seafood Base

• 1 pound lump crab meat Fresh or canned.
• 1 pound shrimp, peeled and deveined Use pre-cooked to save time.

Casserole Mixture

• 1 cup cooked rice Any type of cooked rice.
• 1 cup shredded cheddar cheese Alternatively use Monterey Jack for a milder flavor.
• 1/2 cup mayonnaise Use full-fat for creaminess.
• 1/2 cup sour cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced Fresh garlic for best flavor.
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste Salt and pepper To enhance flavors.

Topping

• 1/4 cup breadcrumbs For a crispy topping.
• 2 tablespoons butter, melted Use unsalted to control salt level.
• 2 tablespoons fresh parsley, chopped For garnish.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, combine lump crab meat and shrimp. Fold in cooked rice and shredded cheddar until slightly chunky.
3. Add mayonnaise, sour cream, chopped onion, minced garlic, green and red bell peppers, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently to keep crab pieces intact.

Assembly

1. Transfer the mixture to the prepared baking dish and spread evenly. The surface should be level but not packed tight.
2. In a small bowl, mix breadcrumbs with melted butter until coated. Sprinkle over the casserole.

Cooking

1. Bake for 25–30 minutes until the top is golden brown and the filling bubbles at the edges.
2. Remove from the oven, let it rest for a few minutes. Sprinkle with fresh parsley and serve warm.

Notes

Time-saver: Use pre-cooked shrimp to cut prep time. If the casserole seems too wet, add more rice or cheese. Stir in a teaspoon of Dijon mustard or smoked paprika for extra flavor.