Easy Crab and Shrimp Casserole is what I make when I want something cozy, creamy, and special without babysitting the stove. Picture this: you toss everything into a baking dish, pop it into the oven, and by the time the table is set, dinner smells like a beachside restaurant. If weeknights leave you tired but still craving a treat, this one hits the sweet spot between easy and fancy. It’s mild enough for picky eaters, but you can also ramp up the flavor if you like a little kick. And yes, it reheats like a dream, so leftovers won’t be a fight.
Why You’ll Love It
This casserole gives you that buttery seafood flavor with hardly any fuss. The sauce is rich, the topping is crisp, and every bite has a little pop from the shrimp and tender crab. It’s friendly for weeknights but worthy of a holiday spread. You can prep it ahead, bake when ready, and it always comes out comforting and crowd-pleasing.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Crab and Shrimp Casserole was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Crab and Shrimp Casserole is what I make when I want something cozy, creamy, and special without babysitting the stove. Picture this: you toss everything…
Honestly, the big draw is balance. The seafood tastes front and center, but it’s wrapped in a creamy base with gentle seasoning, so it’s not heavy. If you’re trying to stretch your grocery budget, this dish does it well because a small amount of crab and shrimp goes far in a casserole. I love serving it with a simple green salad and a lemon wedge to brighten everything up.
If you enjoy other cozy bakes too, check out this cozy tuna casserole bake for another simple, satisfying dinner idea.
“I made it for my parents on a Sunday night. My dad went back for thirds and asked for the recipe before he finished his plate. That never happens.”
Pro tip: Don’t overthink the seafood. Use what you have. Fresh, frozen, canned crab, or a mix. It all works with this creamy base.
Timing and Servings
Here’s what to expect so you can plan the night:
Prep time: about 15 minutes. You’ll chop some veggies, mix the sauce, and toss everything into a 9×13 baking dish.
Bake time: about 25 to 30 minutes at 375°F until the center is hot and the topping is golden.
Total time: around 40 to 45 minutes including some breathing room for the oven to preheat.
Serves: 6 generous portions or 8 as a side.
Quick step guide:
- Heat oven to 375°F and grease a 9×13 dish.
- Stir together a simple sauce with cream soup, a splash of milk, and sour cream.
- Fold in cooked rice, crab, shrimp, sautéed onion, celery, and seasoning.
- Top with cheese, then add a buttery cracker or panko topping.
- Bake until bubbly and golden.
On nights when I need a no-fuss backup plan, I rotate this with other easy options like this fajita chicken casserole. Both give that warm, dinner-is-done relief.
Ingredient Notes & Substitution Tips
What you need at a glance
- Crab: 8 ounces lump crab or claw meat, picked over for shells
- Shrimp: 12 ounces small to medium shrimp, peeled, deveined, chopped
- Rice: 2 cups cooked rice, fluffed and cooled a bit
- Creamy base: 1 can cream of celery or mushroom soup (10.5 oz), 1/2 cup sour cream, 1/2 cup milk
- Cheese: 1 cup shredded cheddar-jack or Monterey Jack
- Aromatics: 1 small onion and 1 rib celery, finely chopped, 1 clove garlic
- Flavor: 1 teaspoon Old Bay, 1 teaspoon lemon zest, 1 tablespoon lemon juice, salt and pepper
- Topping: 1 cup crushed buttery crackers or panko mixed with 2 tablespoons melted butter and 2 tablespoons grated Parmesan
- Optional add-ins: 1/2 cup diced red bell pepper, parsley, or sliced green onions
The Seafood
Lump crab gives you nice big bites, while claw meat is more budget friendly and still tasty. If crab prices are steep near you, mix half crab with half shrimp. For shrimp, I like small to medium so they stay tender and don’t overcook. Frozen shrimp is fine. Thaw, pat dry, and chop into bite-size pieces.
Creamy Base
Cream of celery adds a subtle flavor that works perfectly with seafood. Cream of mushroom adds earthiness if that’s your thing. To make it richer, add 2 ounces softened cream cheese. Prefer lighter? Swap sour cream for plain Greek yogurt. You want the sauce to coat the rice and seafood without feeling heavy, so keep it pourable but not soupy.
Flavor Builders
Old Bay is the classic, and lemon makes everything brighter. If you want spice, add a pinch of cayenne or a splash of hot sauce. Sauté the onion and celery with a little butter or olive oil for 3 to 4 minutes to soften, then add garlic for 30 seconds. This quick step boosts flavor and keeps veggies from staying crunchy in the oven.
The Crunch and Cheese
Panko gives a light, airy crunch, while buttery crackers are richer and more nostalgic. I usually go crackers for seafood casseroles. For cheese, cheddar-jack melts smoothly and doesn’t overpower the delicate crab. A sprinkle of Parmesan in the topping brings a savory kick.
For readers who love classic sides, this creamy mashed potato casserole makes a great partner for seafood night.
If you’re wondering, yes, this is very much an Easy Crab and Shrimp Casserole at heart, even with swaps. The base is forgiving. Use what you have and it will still be cozy and delicious.
Variations
Cajun spice: Add 1 teaspoon Cajun seasoning and a pinch of cayenne. Stir in 1/2 cup diced bell pepper and some green onions. It wakes the whole dish up.
Pasta bake: Swap the rice for 8 ounces cooked egg noodles and add an extra splash of milk to keep it saucy.
Lemon herb: Add more zest and parsley, and finish with a squeeze of fresh lemon right before serving.
Extra creamy: Stir in 2 ounces of cream cheese and a handful of mozzarella for a silky finish.
Low carb: Use riced cauliflower instead of rice. Sauté it first for a few minutes so it doesn’t water down the casserole.
Crunch swap: Crushed kettle chips, seasoned breadcrumbs, or even toasted almonds on top all work in a pinch.
Want a hearty brunch pairing? This weekend I baked a pan of biscuits and gravy casserole alongside the seafood. It was a fun, Southern-style lineup for guests.
Storage & Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days. Seafood doesn’t love long storage, so stick to that timeline for the best taste.
Freezer: You can freeze it, but I recommend doing so before baking. Assemble the casserole, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake.
Reheat: Warm individual portions in the microwave at 50 to 70 percent power so the shrimp stays tender. For the whole dish, cover with foil and reheat in a 325°F oven until hot. Uncover for the last few minutes to re-crisp the topping.
Craving more set-it-and-bake comfort? This ground beef and potatoes casserole is another keeper for busy nights.
Common Questions
Can I use imitation crab? Yes. The texture is a little softer and the flavor milder, but it works. Use the same amount as real crab.
Fresh or canned crab? Either works. Fresh tastes brighter, but canned is affordable and convenient. Drain well and pick out any shell bits.
What cheese melts best? Monterey Jack or cheddar-jack are great. Mozzarella adds stretch, and a little Parmesan in the topping gives a salty bite.
Can I make it ahead? Yes. Assemble and chill for up to 24 hours. Add the buttery topping right before baking so it stays crisp.
How do I avoid overcooked shrimp? Use small to medium shrimp and chop them. They’ll cook fast and stay tender. Don’t bake beyond the casserole being hot and bubbly.
Ready to Bake Your New Favorite Seafood Casserole
When you want something warm, simple, and just a little special, this Easy Crab and Shrimp Casserole delivers without stress. Keep the seasoning friendly, add lemon for lift, and let the oven do the heavy lifting. If you’re hungry for more inspiration, I love this take from Crab and Shrimp Casserole – Taste Of Recipe and this detailed version from Shrimp & Crab Seafood Casserole Recipe – From A Chef’s Kitchen. I hope you make it soon and put your own spin on it. If you do, tell me what you changed so we can all try it next time.
Easy Crab and Shrimp Casserole
Ingredients
Method
- Preheat the oven to 375°F and grease a 9×13 baking dish.
- In a bowl, stir together cream of soup, milk, and sour cream to form the sauce.
- Fold in cooked rice, crab, shrimp, sautéed onion, celery, and seasoning.
- Top with shredded cheese and then sprinkle with the buttery cracker or panko topping.
- Bake in preheated oven for 25 to 30 minutes until the center is hot and the topping is golden.
