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Easy Crab and Shrimp Casserole

A cozy and creamy seafood casserole that’s easy to prepare and perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Seafood
  • 8 ounces lump crab or claw meat, picked over for shells
  • 12 ounces small to medium shrimp, peeled, deveined, chopped Fresh, frozen, or canned shrimp can be used.
Base Ingredients
  • 2 cups cooked rice, fluffed and cooled a bit
  • 1 can cream of celery or mushroom soup (10.5 oz)
  • 1/2 cup sour cream Can be substituted with plain Greek yogurt.
  • 1/2 cup milk Adds creaminess to the base.
Toppings
  • 1 cup shredded cheddar-jack or Monterey Jack cheese Choose cheese that melts smoothly.
  • 1 cup crushed buttery crackers or panko mixed with 2 tablespoons melted butter and 2 tablespoons grated Parmesan Provides a crunchy topping.
Aromatics and Flavorings
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 clove garlic Adds flavor to the dish.
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon zest Enhances the flavor.
  • 1 tablespoon lemon juice Adds brightness.
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. In a bowl, stir together cream of soup, milk, and sour cream to form the sauce.
  3. Fold in cooked rice, crab, shrimp, sautéed onion, celery, and seasoning.
  4. Top with shredded cheese and then sprinkle with the buttery cracker or panko topping.
Baking
  1. Bake in preheated oven for 25 to 30 minutes until the center is hot and the topping is golden.

Notes

This casserole can be prepared ahead of time and baked later. It reheats well and can be frozen for up to 2 months before baking. Store leftovers in an airtight container for up to 3 days in the fridge.