Crab and Shrimp Macaroni Bake Recipe – Cozy, creamy comfort from the sea

Introduction

The kitchen smelled like butter and sea air as soon as I started—warm, familiar, and impossible to ignore. Right away I knew this Crab and Shrimp Macaroni Bake would turn a simple weeknight into something to savor. This always takes me back to Sunday dinners. If you like seafood comfort food, you might also enjoy my take on a rich seafood bisque for a starter: crab and shrimp bisque.

Why You’ll Love This

• Comforting and creamy, yet bright with seafood flavor.
• Quick to pull together: mostly stovetop, then into the oven.
• Feeds a family or makes great leftovers for lunches.
• Uses accessible ingredients you likely already have.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm confidence: follow the steps below and you’ll end up with a bubbly, golden-topped bake.

Ingredients You’ll Need

• 2 cups dry macaroni
• 6 oz. claw crab meat
• 8 oz. shrimp, peeled and deveined
• 8 oz. sour cream
• 4 tablespoons butter
• 2 tablespoons flour
• 1 spring onion
• 1 can evaporated milk
• 8 oz. block sharp white cheddar cheese
• 4 oz. block mozzarella cheese
• 1/4 cup panko bread crumbs
• Salt to taste
• Black pepper to taste
• Paprika for color

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Use real cheddar for depth.
• Panko gives a light, crunchy top.

How to Make It

1. Preheat oven to 350°F. Then cook the macaroni according to package directions; drain well and set aside.
2. In a large bowl, stir the warm macaroni with sour cream until every noodle gets coated. Next, fold in the crab meat gently so it stays in chunks.
3. Finely chop the spring onion and set aside. Meanwhile, melt butter in a saucepan and add the shrimp; sauté until they just turn opaque and sizzle. Remove shrimp, roughly chop, and add them to the macaroni.
4. In the same pan, sauté the spring onion until tender and fragrant; then sprinkle the flour over the onions and stir for about one minute so the raw taste cooks out.
5. Slowly whisk in the evaporated milk. Stir constantly until the sauce thickens and you see it coat the back of a spoon. Gradually add grated cheddar, stirring until smooth and glossy.
6. Pour the cheese sauce over the macaroni and seafood and fold to combine. Taste, then add salt and black pepper. Next, transfer the mixture to a buttered baking dish.
7. Sprinkle the top with grated mozzarella, then scatter panko crumbs and a light dusting of paprika for color.
8. Bake for 20–25 minutes until the top turns lightly browned and you see bubbling at the edges; the panko should be golden. Finally, let rest 5 minutes before serving so it sets.

Tip: when the top browns and the edges bubble, you’re done.

Along the way, try this variation if you want a slightly different vibe: I often riff on this with my crab and shrimp cakes recipe for more concentrated seafood bites — see my notes here: crab and shrimp cakes.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-cooked shrimp to shave minutes; just warm them in the butter.
2. Common mistake + fix: Overcooking shrimp makes them rubbery; remove them from heat when they just turn opaque.
3. Simple variation: Stir in a pinch of cayenne or Old Bay for a warm, spicy kick.

For another casserole twist, check this other version I like: seafood casserole variation.

Serving Ideas

• Weeknight family dinner with a crisp green salad and lemon wedges.
• Brunch buffet: small scoops alongside roasted tomatoes and crusty bread.
• Holiday side: serve smaller portions with herbed breadcrumbs for a special table.
• Garnish with chopped parsley, extra paprika, or a squeeze of lemon.
• Pair with roasted asparagus or sautéed spinach for green balance. Consider stuffed peppers as a bolder pairing: crab and shrimp stuffed bell peppers.

Storing & Leftovers

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months; thaw overnight.
• Reheat: Warm gently in a 325°F oven or in a skillet to protect the crunchy top.

Leftover idea: Turn slices into a rich skillet bowl with sautéed greens and a fried egg.

FAQs

Q: Can I make this ahead?
A: Yes — assemble, cover, and refrigerate for up to 24 hours. Bake straight from the fridge; add a few extra minutes if cold.

Q: Can I substitute ingredients?
A: You can swap sour cream for Greek yogurt for tang, and use mild cheddar if you prefer. For more casserole ideas, see a similar baked version: crab and shrimp casserole.

Q: How do I know it’s done?
A: The top should be golden and you’ll see sauce bubbling at the edges; the center will set as it cools.

Q: Can I freeze it?
A: Yes — freeze before or after baking, though texture holds best if you freeze baked portions.

Final Thoughts

I love how this dish always feels like home—rich, a little indulgent, and reliably simple to make. So next time you want something a bit special but not fussy, pull out the macaroni and seafood; the kitchen will fill with that buttery, savory scent and you’ll have a dish everyone asks about. Try it, tweak it, and make it yours — Crab and Shrimp Macaroni Bake.

Conclusion

For a spicy Cajun take, see this inspiring adaptation: Cajun Shrimp and Crab Mac and Cheese – queenslee appetit. Also, if you’d like a creamy, video-guided version for extra technique tips, check out Creamy Seafood Mac and Cheese + {VIDEO} – Stay Snatched.

Crab and Shrimp Macaroni Bake

A comforting and creamy seafood bake that combines macaroni, crab, and shrimp, topped with gooey cheese and a crunchy panko crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Casserole, Dinner, Main Course

Cuisine: American, Seafood

Calories: 550

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups dry macaroni
• 6 oz. claw crab meat
• 8 oz. shrimp, peeled and deveined
• 8 oz. sour cream
• 4 tablespoons butter Unsalted is recommended
• 2 tablespoons flour
• 1 spring onion Finely chopped
• 1 can evaporated milk
• 8 oz. block sharp white cheddar cheese Grated
• 4 oz. block mozzarella cheese Grated
• 1/4 cup panko bread crumbs
• Salt to taste
• Black pepper to taste
• Paprika for color

Method

 

Preparation

1. Preheat oven to 350°F. Cook the macaroni according to package directions, drain well, and set aside.
2. In a large bowl, stir the warm macaroni with sour cream until every noodle is coated. Fold in the crab meat gently.
3. Finely chop the spring onion and set aside.

Cooking

1. Melt butter in a saucepan and add the shrimp; sauté until they just turn opaque. Remove shrimp, roughly chop, and add to the macaroni.
2. In the same pan, sauté the spring onion until tender. Sprinkle the flour over the onions and stir for about one minute.
3. Slowly whisk in the evaporated milk and stir until the sauce thickens. Gradually add grated cheddar, stirring until smooth.
4. Pour cheese sauce over the macaroni and seafood and fold to combine. Taste, then add salt and black pepper.
5. Transfer mixture to a buttered baking dish. Sprinkle with grated mozzarella, panko crumbs, and a light dusting of paprika.
6. Bake for 20-25 minutes until the top is lightly browned and bubbling; let rest for 5 minutes before serving.

Notes

If using pre-cooked shrimp, warm them in the butter to save time. For added flavor, consider stirring in a pinch of cayenne or Old Bay seasoning. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.