Crab and Shrimp Casserole Recipe
Ingredients:
- 1 pound lump crabmeat
- 1 pound large shrimp, peeled and deveined
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- Chopped fresh parsley for garnish
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Make the Sauce: Stir in the flour and cook for another 2 minutes, stirring constantly. Gradually whisk in the milk and chicken broth until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Season: Season the sauce with Old Bay seasoning, salt, and pepper to taste.
- Add Seafood: Gently fold in the lump crabmeat and shrimp, making sure they are evenly coated with the sauce.
- Prepare to Bake: Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top of the casserole, followed by the breadcrumbs.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley before serving.
Tips:
- You can use fresh or canned crabmeat for this recipe, depending on availability and preference.
- Feel free to add other seafood such as scallops or lobster for added flavor and variety.
- Serve the casserole with crusty bread or over cooked rice for a complete meal.
- Make sure to thaw frozen shrimp before using and pat them dry with paper towels to remove excess moisture.
20 Most Popular Questions and Answers
- Can I use imitation crabmeat instead of lump crabmeat?
- Yes, you can use imitation crabmeat, but the flavor and texture will be different.
- Can I make this casserole ahead of time?
- Yes, you can assemble the casserole up to a day in advance and refrigerate it. Bake just before serving.
- Can I freeze the Crab and Shrimp Casserole?
- Yes, you can freeze it before baking. Thaw in the refrigerator overnight and bake as directed.
- What can I use instead of Old Bay seasoning?
- You can use a combination of paprika, celery salt, black pepper, cayenne pepper, dry mustard, and ground bay leaves as a substitute.
- How can I make this casserole gluten-free?
- Use gluten-free flour and breadcrumbs to make this casserole gluten-free.
- Can I add other vegetables to this casserole?
- Yes, you can add vegetables like mushrooms, zucchini, or spinach for extra flavor and nutrition.
- What type of cheese works best for this recipe?
- Sharp cheddar cheese is recommended, but you can also use Monterey Jack or a blend of cheeses.
- Is it necessary to use both milk and chicken broth?
- Yes, the combination of milk and chicken broth provides a balanced creamy and savory flavor.
- Can I use pre-cooked shrimp?
- Yes, but reduce the baking time slightly to prevent overcooking the shrimp.
- What is the best way to reheat leftovers?
- Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
- Can I add a crunchy topping?
- Yes, adding crushed Ritz crackers or panko breadcrumbs mixed with melted butter can give a crunchy topping.
- How do I know when the casserole is done?
- The casserole is done when it is bubbly and the top is golden brown.
- Can I use low-fat milk or cheese?
- Yes, you can use low-fat milk and cheese, but the sauce may be less creamy.
- What can I serve with this casserole?
- Serve with a side salad, steamed vegetables, or crusty bread.
- Can I use pre-chopped vegetables to save time?
- Yes, using pre-chopped vegetables can save time and make preparation quicker.
- What if I don’t have fresh parsley for garnish?
- You can use dried parsley or omit the garnish if you don’t have fresh parsley.
- How can I make this dish spicier?
- Add a pinch of cayenne pepper or hot sauce to the sauce for added heat.
- Can I substitute the shrimp with another protein?
- Yes, you can use scallops, lobster, or even chicken if you prefer.
- Is it okay to use frozen crabmeat?
- Yes, just make sure to thaw and drain it well before using.
- How long can I store leftovers in the refrigerator?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Secrets and Tips for the Perfect Crab and Shrimp Casserole
- Fresh Seafood: Use the freshest seafood available to enhance the flavor of your casserole. Fresh crabmeat and shrimp will make a noticeable difference.
- Proper Thawing: If using frozen shrimp or crabmeat, make sure to thaw them properly in the refrigerator overnight and pat them dry to avoid excess moisture.
- Sauté Vegetables Thoroughly: Ensure the onion, bell pepper, celery, and garlic are fully softened before adding the flour. This step builds a flavorful base.
- Cook Flour Well: Cook the flour with the vegetables for at least 2 minutes to remove any raw flour taste and to create a smooth, thick sauce.
- Gradual Liquid Addition: Add the milk and chicken broth gradually while whisking continuously to avoid lumps in the sauce.
- Seasoning Balance: Taste the sauce before adding the seafood to ensure it’s well-seasoned. Adjust salt, pepper, and Old Bay seasoning to your preference.
- Gentle Mixing: When folding in the crabmeat and shrimp, do so gently to avoid breaking the delicate crab pieces and to ensure even coating with the sauce.
- Cheese Selection: Use sharp cheddar cheese for a robust flavor. For a creamier texture, consider mixing in some Monterey Jack or Gruyère.
- Breadcrumbs Variety: Use panko breadcrumbs for a crunchier topping, or mix breadcrumbs with melted butter for a richer taste.
- Even Layering: Spread the casserole mixture evenly in the baking dish to ensure uniform cooking and browning.
- Proper Baking Dish: Use a ceramic or glass baking dish for even heat distribution, which helps in achieving a perfectly baked casserole.
- Avoid Overcrowding: Do not overcrowd the baking dish with too much seafood; it can make the casserole watery. Stick to the recommended amounts.
- Resting Time: Let the casserole rest for a few minutes after baking. This helps the sauce to set and makes it easier to serve.
- Topping Variations: Experiment with different toppings like grated Parmesan, crushed Ritz crackers, or mixed herbs for added flavor and texture.
- Fresh Herbs: Garnish with fresh parsley or other herbs like dill or chives just before serving for a burst of freshness.
- Additional Seafood: For a more luxurious dish, add other seafood like scallops or lobster chunks.
- Homemade Broth: If possible, use homemade chicken broth for a richer, more flavorful sauce.
- Low Heat Cooking: Cook the sauce over medium to medium-low heat to avoid scorching the milk and ensure a smooth consistency.
- Casserole Consistency: If the sauce is too thick, add a little more milk or broth. If too thin, cook a bit longer to reduce and thicken.
- Proper Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, to maintain the texture and flavor.
By following these tips, you can elevate your Crab and Shrimp Casserole to a restaurant-quality dish that’s sure to impress!