Crab and Shrimp Casserole Creamy Seafood Bake

Stuck staring at the fridge, desperate for something awesome? My Crab and Shrimp Casserole is your answer to a dinner that’ll blow your mind.

It’s creamy, cheesy, and so packed with seafood you’ll kick yourself for not making it sooner.

One lazy Sunday, I was dying for something special. My dad’s old beach house seafood nights were calling me. So I messed around in the kitchen, and now it’s my holiday MVP. Not just any Crab and Shrimp Casserole. This oven bake comes together fast and lands on the table in about 45 minutes, perfect when you’re starving but wiped out.

That Sunday, I was a mess. The week had been brutal. Spilled coffee on my favorite shirt. Late for a call. Total chaos. But then I spotted some crab and shrimp in the freezer, screaming memories of salty air and dad’s big laughs. So I started cooking, chasing that vibe. Next, the smell hit. Rich. Buttery.

Pure love filling the house. My hubby shuffled in, eyes popping, and my kiddos shouted, “What’s cooking?!” That’s when I knew I’d struck gold. You’ll feel that spark too.

Why You’ll Love This Recipe

So this Crab and Shrimp Casserole hooks you quick. Here’s why it’s a total winner:

• Seafood blast: Crab and shrimp melt in your mouth.
• Creamy magic: That sauce sticks like glue. Love it.
• No fuss: So easy, even on a bad day.
• Cheesy top: Oozes into every bite.
• Fancy vibe: Feels special, no effort needed.

Best Crab and Shrimp Casserole Recipe You Need

Now what makes this Crab and Shrimp Casserole the best? It’s my twist on dad’s beachy feasts, but faster and way more fun. That Sunday, I was fed up with boring dinners.

Chicken again? No way. So I grabbed his Crab Casserole idea, added shrimp, and piled on the cheese. This dish is rich, bursting with flavor, and tops any restaurant seafood plate hands down. You’ll get why it’s my Seafood Recipes champ.

I’ve tried other meals. Frozen fish sticks? Blech. Plain rice? Total yawn. But this casserole? It’s a keeper. My sister practically wrestled me for the recipe after one bite. You’ll want it on repeat too.

Ingredients For Crab and Shrimp Casserole

Here’s what you need for this Crab and Shrimp Casserole. Simple stuff. Let’s break it down.

Base Layer

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice: Quick base. Sets the stage.

Creamy Sauce

• 1/4 cup butter, cubed: Buttery punch. Cube it small.
• 2 celery ribs, chopped: Fresh crunch. Chop tiny.
• 1 medium onion, chopped: Sweet zing. Same size.
• 3 tablespoons all-purpose flour: Thickens it. Measure right.
• 1-1/2 cups half-and-half cream: Creamy core. Don’t cut it.
• 1 teaspoon seafood seasoning: Ocean kick. Must-have.
• 3/4 teaspoon salt: Wakes it up. Just right.
• 1/2 teaspoon hot pepper sauce: Subtle heat. Add more if you’re bold.
• 1/4 teaspoon black pepper: Little spice. Finishes it off.

Seafood Mix

• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined: Juicy stars. Fresh is gold.
• 2 cans (6 ounces each) lump crabmeat, drained: Sweet bites. Drain well.

Cheesy Topping

• 1 cup shredded Colby-Monterey Jack cheese: Melty bliss. Shred it fresh.

Got these? You’re set for Crab Shrimp Casserole. Hungry yet?

How to Make Crab and Shrimp Casserole (Step-by-Step)

So let’s whip up this Crab and Shrimp Casserole. It’s a snap. Here’s how we roll.

Step 1: Prep the Oven and Rice

First, heat your oven to 350°F. Grab a 13×9-inch baking dish and grease it with butter or spray. Then dump in 2 packages of ready-to-serve rice. I forgot to grease once, and it stuck like cement. Took ages to scrub. Now I pat it down with my hands, making it smooth and even. It’s like setting up a canvas for the seafood. Ready for the sauce?

This rice is your foundation. Makes it Shrimp And Rice Casserole so simple.

Pro Tip: Press it flat. Then it holds everything just right.

Step 2: Cook the Veggies

Next, heat a big skillet on medium-high. Melt 1/4 cup butter and let it bubble. Toss in 2 chopped celery ribs and 1 chopped onion. Stir for 6-8 minutes till they soften. I let them sit too long once, and they burned black. Total flop. So keep stirring. Now they’re tender, and the smell’s unreal. Time for flour?

Veggies start the show. Adds that Crab Dishes Dinners snap.

Pro Tip: Chop small. Then they cook quick and even.

Step 3: Thicken the Sauce

Then, sprinkle 3 tablespoons flour over the veggies. Stir till it’s smooth and clingy. I rushed this once, and it clumped up. Looked nasty. So mix well. Next, pour in 1-1/2 cups half-and-half slow, whisking like mad. Bring it to a boil and stir for 1-2 minutes till thick. Now it’s velvety. Ready for spices?

This sauce is the heart. Turns it Creamy Seafood lush.

Pro Tip: Whisk nonstop. Then no lumps sneak in.

Step 4: Season It Up

Now, toss in 1 teaspoon seafood seasoning, 3/4 teaspoon salt, 1/2 teaspoon hot pepper sauce, and 1/4 teaspoon black pepper. Mix it good. I skipped tasting once, and it was bland. Big letdown. So check it quick. Adjust if you want more kick. Now it’s got that seaside zing. Time for seafood?

Spices make it pop. Keeps it Fish And Seafood alive.

Pro Tip: Taste it. Then tweak the heat your way.

Step 5: Add the Seafood

Then, fold in 1-1/2 pounds shrimp and 2 cans crabmeat gently. I got rough once, and the crab turned to mush. Such a bummer. So be soft with it. Mix just enough to coat them. Now it’s a seafood treasure chest. Ready to layer?

This is the soul. Makes it Crab And Shrimp Recipes shine.

Pro Tip: Pat shrimp dry. Then it’s not watery.

Step 6: Assemble and Top

Next, scoop that seafood mix over the rice. Spread it even. I piled it sloppy once, and half was dry. So annoying. So smooth it out nice. Then sprinkle 1 cup Colby-Monterey Jack cheese all over. I skimped once, and the crust was sad. Now it’s a cheesy blanket. Time to bake?

Layering’s the fun part. Sets up Crab Casserole Recipes perfect.

Pro Tip: Cover every inch. Then each bite’s loaded.

Step 7: Bake It

Then, cover with foil to lock in the steam. Pop it in at 350°F for 40-45 minutes. Check the shrimp. They’ll turn pink when ready. I pulled it early once, and the shrimp were rubbery. Gross. So let it cook through. Now it’s bubbling hot. Almost done?

Baking’s the trick. Makes it Baked Seafood Casserole magic.

Pro Tip: Peek at 40 minutes. Then tweak if needed.

Step 8: Rest and Serve

Finally, pull it out and let it sit for 5 minutes. I dug in hot once, and it fell apart everywhere. Total disaster. So give it a sec. Then scoop it with a big spoon. That first bite? Oh man, it’s love. Ready to dig in?

Resting keeps it tight. Makes it Crab Shrimp Recipes a dream.

Pro Tip: Warm your plates. Then it stays hot longer.

Tips for Success

So you want this Crab and Shrimp Casserole to shine? Here’s what I’ve learned from my kitchen flops and wins:

• Drain that crab like it’s a mission. I slacked once, and it was a soggy puddle. Took forever to mop up.
• Whisk the sauce slow and steady. I hurried it for guests, and lumps ruined the mood. Now it’s silky every time.
• Keep it covered while baking. I skipped foil once, and the shrimp turned to leather. Never again.
• Wait the full 5 minutes before serving. I rushed it at Thanksgiving, and it looked like a wreck. Lesson learned.
• Chop veggies super tiny. Big pieces messed up my last batch. Uneven bites threw me off. Now it’s flawless.

Trust me, I’ve bombed this enough. These tips make it a sure thing.

What to Serve With Crab and Shrimp Casserole

Then, this Seafood Casserole Recipes gets even better with sides. Here’s what I pair it with, plus some tales from the table:

• Garlic Bread: Crunchy, buttery bliss. I burned a batch once, and my kiddos whined. Now I nail it, and they love dunking it.
• Green Salad: Fresh greens with a light vinaigrette. Cuts the richness. My hubby overdressed it once. Too soggy. Light’s the key.
• Roasted Asparagus: Sweet and crisp. I overcooked it for Easter. Mushy mess. Now I watch the clock, and it’s a crowd fave.
• Coleslaw: Cool, tangy crunch. My sister drowned it in mayo once. Way too heavy. Keep it simple, and it’s gold.
• Lemon Wedges: Bright zesty lift. Forgot them at a potluck, and folks noticed. Now I squeeze ‘em every time.

What’s your go-to? Anyway, these make it next-level awesome.

Nutrition Information & Calories

Next, let’s dig into this Crab And Shrimp dish (per serving, about 6). Here’s the real deal with some kitchen confessions:

• Calories: Around 450-500. Depends on your scoop size. I went overboard once. No regrets, just a tight belt.
• Fat: About 30g. Butter and cheese don’t play small. I tried trimming it. Tasted flat. Now I lean in.
• Carbs: Around 35g. Rice brings the bulk. I cut it for a diet phase. Missed it bad. Back to full now.
• Protein: About 25g. Seafood packs a punch. Keeps me going after wrangling my wild kiddos all day.
• Sugar: Around 2g. Just veggie sweetness. I freaked when I saw more once. Turned out fine. Phew.

It’s a rich Crab Meat Dishes treat. For instance, I save it for days I need a boost. Want tweaks? Keep going.

Variations & Substitutes

Then, switch up this Crab Shrimp Casserole to match your style. Here’s what I’ve tried, with some hits and misses:

• Lighter: Drop butter to 2 tablespoons. Still good. I did this for a health kick. Worked okay, but I craved the full hit.
• Spicy: Add ¼ teaspoon cayenne. Love that fire. Made it for poker night. Pals begged for the recipe. Spicy win.
• Low carb: Swap rice for cauliflower. Shrimp And Rice twist. First try was a wet flop. Roasted it next time. Nailed it.
• Cheese swap: Use cheddar instead. Sharp and melty. Ran out of Colby once. Cheddar stepped up big time.
• Extra seafood: Toss in scallops. Shrimp And Scallop Casserole Recipes. Did it for my anniversary. Felt like a queen.

Ever tried a spicy Crab Bake Recipe? Anyway, these twists keep it fresh and fun.

Serving & Storage Tips

Leftovers

So got extra Crab and Shrimp Casserole? Pop it in an airtight container and stash it in the fridge. Good for 3-4 days. My crew usually wipes it out, but I hid a slice once. Still killer the next day.

Reheating Tips

Then, reheat in the oven at 325°F for 15-20 minutes. Keeps it creamy. Or zap it in the microwave for 1-2 minutes. Splash some cream on first. Brings back that Cheesy Sauce yum. I skipped the cream once. Dry mistake. Now I know.

What Others Are Saying

Next, here’s what folks say about this Crab Casserole. Real reactions from my people, full of heart:

• Ava: “Saved my dinner party. They scraped the pan!” She called me mid-party, losing it over how fast it vanished.
• Tom: “Ate half in one sitting. Worth every bite!” He sent me a pic of his plate. Empty. Guy was in a food trance.
• Zoe: “Seafood hit my soul. Tears of joy!” She made it for her mom’s birthday. Said it felt like a warm memory.
• Max: “Best dish I’ve tasted. Seconds, please!” He ambushed me at a barbecue, plate in hand, begging for more.

What’s your take gonna be? For instance, I bet it’ll top these stories.

Crab and Shrimp Casserole FAQs

Can I Use Frozen Seafood?

Yes, you can. Thaw 1-1/2 pounds shrimp and 2 cans crabmeat for Crab Meat. Frozen gets watery if you don’t. I skipped thawing once. Soggy mess. Pat it dry, and you’re golden.

What If I Don’t Have Colby-Monterey Jack?

No problem. Use 1 cup cheddar or Swiss for Crab Dishes Dinners. Colby melts smooth, but others shine too. I ran out once. Swiss saved the day.

Can I Make It Ahead?

Oh, for sure. Prep it, cool the sauce, and fridge it for 24 hours. Bake at 350°F for Crowd Pleasing Appetizers. Let it sit out 30 minutes first. I do this for big nights. Lifesaver.

Why’s Mine Runny?

Ugh, I’ve been there. Sauce didn’t thicken enough. Boil it till thick next time for Recipes With Fresh Crabmeat. I fixed mine that way. Now it’s perfect every go.

In Conclusion

So this Crab and Shrimp Casserole is my seafood obsession. It’s creamy, cheesy, and full of stuff I can’t resist. Sometimes it’s a bit runny. I’ve rushed it once and regretted it. But that’s why I love it. A Crab Casserole that’s easy and so darn good. Perfect for any night you need a pick-me-up. Make it. Snap a pic. Tell me all about it.

Drop a comment, pin it on Pinterest, or share it with your crew! I’m pumped to hear your thoughts. Don’t keep it quiet!