If you’re searching for the best seafood casserole recipe, look no further than this decadent Crab and Shrimp Casserole. Packed with succulent lump crab meat, tender shrimp, and a creamy, cheesy sauce, this dish is a guaranteed crowd-pleaser for seafood lovers. Whether you’re hosting a holiday dinner, meal prepping for the week, or craving something comforting and flavorful, this baked seafood casserole is the perfect choice.

Crab and Shrimp Casserole is a rich, creamy seafood dish that brings together tender crab meat, succulent shrimp, and a savory blend of seasonings, cheese, and a comforting base. Perfect for special occasions or a cozy family dinner, this casserole is baked to golden perfection, allowing the flavors to meld into a decadent, seafood-infused delight. Whether served with crusty bread, a fresh salad, or over a bed of rice, this dish is a crowd-pleaser that showcases the irresistible taste of the ocean in every bite.

Crab and Shrimp Casserole is the ultimate comfort food for seafood lovers, combining delicate crab meat and plump shrimp in a creamy, cheesy, and perfectly seasoned dish. This casserole is a wonderful way to enjoy the fresh, sweet flavors of seafood, enhanced by aromatic herbs, rich dairy, and a crispy, golden topping. It’s an easy-to-make yet elegant dish, ideal for weeknight dinners, potlucks, or festive gatherings.

The beauty of this recipe lies in its versatility—you can keep it simple with classic ingredients or add a little heat with Cajun seasoning for a Southern twist. The combination of tender seafood, buttery sauce, and a satisfying crunch makes every bite irresistible. Serve it with garlic bread, a crisp green salad, or even spooned over pasta or rice for a heartier meal. No matter how you enjoy it, this Crab and Shrimp Casserole is sure to impress with its rich, comforting flavors and creamy, indulgent texture.

WHY YOU’LL LOVE THIS CRAB AND SHRIMP CASSEROLE

• Rich, Creamy Texture – A luscious blend of seafood, cheese, and a velvety sauce makes every bite indulgent.
• Packed with Flavor – Sweet crab and tender shrimp pair perfectly with savory seasonings and a hint of spice.
• Easy to Make – Simple prep and baking make this a fuss-free dish for any night of the week.
• Great for Gatherings – A crowd-pleasing casserole that’s perfect for holidays, potlucks, or family dinners.
• Make-Ahead Friendly – Prep it in advance and bake when ready for a stress-free meal.

INGREDIENTS FOR CRAB AND SHRIMP CASSEROLE

• Large Shrimp (21-30 count) – Peeled, deveined, and tails removed for easy eating.
• Salt & Black Pepper – Essential for seasoning shrimp and rice.
• Butter (Divided) – Adds rich flavor; used for cooking vegetables and in the breadcrumb topping.
• Onion (Medium, Finely Chopped) – Enhances the dish with its aromatic, slightly sweet flavor.
• Celery (Chopped) – Adds a mild crunch and depth to the dish.
• Red Bell Pepper (Finely Chopped) – Provides sweetness and color contrast.
• Water – Needed for cooking the rice properly.
• White Long-Grain Rice (Preferably Converted or Parboiled) – Holds its shape well in the casserole and absorbs flavors beautifully.
• Whole Water Chestnuts (Canned, Halved & Sliced into ¼-inch Pieces) – Adds a satisfying crunch.
• Half and Half – Creates a creamy, rich consistency without being too heavy.
• Mayonnaise (Preferably Full-Fat) – Adds creaminess and a slight tang.
• Tomato Puree – Introduces a mild acidity to balance the richness.
• Lemon Juice – Brightens the flavors with a hint of citrus.
• Paprika – Gives a mild smokiness and deep color.
• Cayenne Pepper (Adjust to Taste) – Adds heat to the dish.
• Ground Nutmeg – Provides warmth and complexity to the seasoning.
• Fresh Parsley (Chopped, Divided) – Used in both the mixture and for garnish.
• Jumbo Lump Crab (Drained, Rinsed & Picked Over for Shell Fragments) – Adds a sweet, delicate seafood flavor.
• Coarse Fresh Breadcrumbs – Creates a golden, crispy topping for contrast.

HOW TO MAKE THIS CRAB AND SHRIMP CASSEROLE

Step 1: Prepare the Baking Dish

• Preheat oven to 375°F.
• Grease a 13 x 9-inch baking dish (or large gratin dish) with butter, oil, or cooking spray.

Step 2: Cook the Shrimp

• Bring a saucepan of water to a rolling boil.
• Season the water with salt and black pepper.
• Add the shrimp and cook for 30 seconds to 1 minute, just until they turn pink. Do not overcook!
• Drain and immediately rinse under cold tap water to stop cooking.

Step 3: Cook the Vegetables & Rice

• Melt 4 tablespoons of butter over medium heat in a large high-sided saucepan.
• Add the onion, celery, and red bell pepper. Reduce heat to medium-low and cook for 5-6 minutes, stirring occasionally, until softened (but not browned).
• Pour in water, 1 teaspoon salt, and a pinch of black pepper. Bring to a boil.
• Stir in rice, return to a boil, then reduce heat to low, cover, and cook for 10-12 minutes.
• Turn off heat and let stand covered for 10 minutes to finish steaming.

Step 4: Cool the Rice Mixture

• Transfer the rice and vegetables to a large mixing bowl and let cool for 5-6 minutes until no longer steaming heavily.

Step 5: Mix in the Remaining Ingredients

• Add the water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne, nutmeg, and 3 tablespoons of chopped parsley to the rice mixture.
• Taste and adjust seasoning if needed.

Step 6: Assemble the Casserole

• Spread ⅓ of the rice mixture into the prepared baking dish.
• Top with half the shrimp, gently pressing into the rice, then sprinkle half the crab over it.
• Add another ⅓ of the rice mixture, followed by the remaining shrimp (pressing it in) and remaining crab.
• Finish with the final ⅓ of the rice mixture on top.

Step 7: Add Breadcrumb Topping

• Melt the remaining 2 tablespoons of butter and mix with the coarse fresh breadcrumbs.
• Sprinkle the buttered breadcrumbs evenly over the casserole.

Step 8: Bake the Casserole

• Cover loosely with aluminum foil.
• Bake for 30-40 minutes, until the casserole is heated through and reaches 165°F in the center.
• Remove the foil during the last 10 minutes to allow the breadcrumbs to become golden and crispy.

Step 9: Serve

• Garnish with the remaining chopped parsley.
• Serve immediately and enjoy!

STORAGE OPTIONS

Refrigerator Storage

Once your casserole has cooled to room temperature, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days. When ready to reheat, simply warm it in the oven at 350°F until heated through or use the microwave for individual portions.

Freezer Storage

For longer storage, this casserole freezes beautifully. Wrap it well in plastic wrap followed by a layer of foil, or place it in a freezer-safe container. Stored in the freezer, it will keep for up to 3 months. For best results, thaw it overnight in the refrigerator before reheating. If baking straight from frozen, cover with foil and bake at 350°F until hot and bubbly, then remove the foil for the last 10 minutes to maintain a crispy top.

Proper storage ensures every bite remains just as rich, creamy, and satisfying as the day you made it!

VARIATIONS AND SUBSTITUTIONS

• Seafood Swap: Replace shrimp with scallops or lobster for a richer flavor. Imitation crab can work in a pinch, but fresh lump crab meat elevates the dish.
• Cheese Choices: Swap cheddar for Gruyère or Monterey Jack for a creamier, melty texture. A sprinkle of Parmesan on top adds a savory depth.
• Vegetable Additions: Sautéed mushrooms, diced bell peppers, or spinach add color and texture. A handful of caramelized onions enhances sweetness.
• Creamy Base Tweaks: Use Greek yogurt instead of sour cream for a tangy, lighter touch, or swap cream cheese for a silkier consistency.
• Spice It Up: A pinch of Old Bay, Cajun seasoning, or red pepper flakes gives a bold, flavorful kick.

This Crab and Shrimp Casserole recipe is the ultimate dish for seafood lovers. With its rich, creamy texture, savory cheese blend, and buttery seafood goodness, it’s a guaranteed hit for any occasion. Whether you’re making it for a weeknight dinner, a holiday feast, or a special gathering, this easy seafood casserole will have everyone coming back for seconds.

Give this recipe a try, and let me know how it turned out in the comments below! Don’t forget to share your photos on social media and tag me—I’d love to see your delicious creations!

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Crab and Shrimp Casserole

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6

Ingredients

• 1 1/4 pounds large shrimp peeled, deveined, tails removed (21-30 count)
• Salt & freshly ground black pepper to taste
• 6 tablespoons butter divided
• 1 medium onion finely chopped
• 2 celery stalks chopped
• 1 medium red bell pepper finely chopped
• 3 cups water
• 1 1/2 cups white long-grain rice preferably converted or parboiled
• 1 5-ounce can whole water chestnuts, halved and cut into 1/4-inch pieces
• 1 cup half-and-half
• 1/2 cup full-fat mayonnaise
• 1/4 cup tomato purée
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper adjust to taste
• 1/4 teaspoon ground nutmeg
• 1/4 cup fresh parsley chopped (divided)
• 1 8-ounce container jumbo lump crab, drained, rinsed, and checked for shell fragments
• 1 1/2 cups coarse fresh breadcrumbs

Instructions

• Prepare the Baking Dish
• Preheat your oven to 375°F (190°C). Grease a 13x9-inch baking dish (or a large gratin dish) with butter, oil, or non-stick spray.
• Cook the Shrimp
• Bring a saucepan of water to a boil. Season generously with salt and black pepper. Add the shrimp and cook for 30 seconds to 1 minute, just until pink. Do not overcook. Drain and rinse under cold water to cool quickly. Set aside.
• Cook the Vegetables & Rice
• In a large saucepan over medium heat, melt 4 tablespoons of butter. Add the onion, celery, and red bell pepper. Reduce heat to medium-low and sauté for 5-6 minutes, until softened (avoid browning).
• Pour in 3 cups of water, season with 1 teaspoon salt and a pinch of black pepper. Bring to a boil, then stir in the rice. Reduce heat to low, cover, and cook for 10-12 minutes. Remove from heat and let stand, covered, for 10 minutes.
• Transfer the cooked rice and vegetables to a large mixing bowl. Let cool slightly for 5-6 minutes.
• Prepare the Casserole Mixture
• To the rice mixture, add:
• Water chestnuts
• Half-and-half
• Mayonnaise
• Tomato purée
• Lemon juice
• Paprika
• Cayenne pepper
• Nutmeg
• 3 tablespoons chopped parsley
• Taste and adjust seasoning as needed.
• Assemble the Casserole
• Spread 1/3 of the rice mixture into the prepared baking dish.
• Layer with half the shrimp, gently pressing into the rice.
• Scatter half the crab over the shrimp.
• Repeat with another 1/3 of the rice, followed by the remaining shrimp (pressing into the rice) and the rest of the crab.
• Finish with the remaining 1/3 of the rice mixture on top.
• Add Breadcrumb Topping & Bake
• Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs. Evenly sprinkle over the top of the casserole.
• Cover loosely with aluminum foil and bake for 30-40 minutes, until heated through (165°F in the center).
• Remove the foil for the last 10 minutes to allow the top to crisp up.
• Serve & Enjoy
• Garnish with the remaining chopped parsley and serve hot.