Crab and Shrimp Casserole
A rich, creamy crab and shrimp casserole loaded with tender seafood, savory seasonings, and a golden buttery topping, perfect for a comforting family dinner or special occasion.
A Creamy, Crowd-Pleasing Crab and Shrimp Casserole
There is something about pulling a bubbling seafood casserole out of the oven that instantly turns an ordinary evening into a special occasion. This crab and shrimp casserole combines sweet lump crab and tender shrimp in a rich, creamy base, all topped with a buttery panko and cheddar crust that turns golden and irresistible as it bakes. It is the kind of dish that feels fancy enough for guests but is genuinely simple enough for a busy family dinner.
If you love seafood casseroles, stuffed bell peppers, or other comforting baked seafood dishes, this recipe is about to become a regular in your rotation. It captures everything people love about creamy crab dishes, minus the fuss of a complicated technique.
Before we get cooking, the right tools and ingredients make a real difference here. A good quality lump crab meat and a sturdy 9x13 inch baking dish help this casserole bake evenly and hold its shape when serving, while fresh Old Bay seasoning keeps that classic seafood flavor bright instead of flat.
Why This Casserole Works So Well
The magic of this recipe lies in the balance between the seafood and the creamy binder. Cream cheese and mayonnaise work together to create a base that is rich without being heavy, while the diced celery, bell pepper, and green onions add just enough crunch and brightness to cut through the richness.
- The crab meat brings natural sweetness and delicate texture.
- The shrimp adds a satisfying bite and extra protein.
- Old Bay seasoning ties everything together with that signature seafood-shack flavor.
- A buttery panko and cheddar topping gives every bite a crisp, golden finish.
Chef's Tip: Resist the urge to overmix once you add the crab meat. Folding gently keeps those big, beautiful lumps intact instead of breaking them down into shreds.
Tips for the Best Seafood Casserole
A few small details make a noticeable difference in the final result. First, pat your shrimp completely dry before chopping, since excess moisture can make the casserole watery instead of creamy. Second, taste your filling before baking and adjust the Old Bay or salt to your preference, since seafood seasoning blends can vary quite a bit in saltiness between brands.
If you are serving this for a special occasion, consider spooning the filling into individual ramekins or even hollowed out bell peppers, similar to a seafood-stuffed peppers presentation, for an elegant single-serving twist that still bakes with that same crispy topping.
Chef's Tip: For extra flavor, toast the panko breadcrumbs in the melted butter for a minute or two on the stovetop before sprinkling them on top. It deepens the flavor and helps the topping crisp up even faster in the oven.
Ready to make it? Here is the full step by step recipe:
Crab and Shrimp Casserole
A rich, creamy crab and shrimp casserole loaded with tender seafood, savory seasonings, and a golden buttery topping, perfect for a comforting family dinner or special occasion.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup mayonnaise, full-fat for best texture
- 4 oz cream cheese, softened to room temperature
- 1/2 cup celery, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup green onions, thinly sliced, plus more for garnish
- 2 large eggs, lightly beaten
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Worcestershire sauce
- 1 1/2 tsp Old Bay seasoning, or more to taste
- 2 cloves garlic, minced
- 3/4 cup panko breadcrumbs, divided
- 2 tbsp unsalted butter, melted
- 1 cup shredded cheddar cheese, sharp, freshly shredded
- 1 tsp salt and black pepper, to taste, combined
Instruction
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, beat the softened cream cheese until smooth, then mix in the mayonnaise, eggs, lemon juice, and Worcestershire sauce until well combined.
Stir in the celery, green bell pepper, green onions, garlic, Old Bay seasoning, salt, and pepper until evenly distributed.
Gently fold in the crab meat and chopped shrimp, being careful not to break up the crab too much.
Fold in half of the panko breadcrumbs, then transfer the mixture into the prepared baking dish and spread evenly.
In a small bowl, combine the remaining panko with the melted butter, then sprinkle evenly over the casserole.
Scatter the shredded cheddar cheese over the top of the breadcrumb layer.
Bake uncovered for 30 to 35 minutes, until the center is set, the seafood is cooked through, and the top is golden and bubbling.
Let the casserole rest for 5 to 10 minutes before serving, then garnish with extra sliced green onions.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Small mixing bowl
- Cutting board and knife
- Measuring cups and spoons
Notes
Serving and Storing Your Casserole
This crab and shrimp casserole pairs beautifully with simple sides that let the seafood shine. Try it alongside steamed green beans, a crisp garden salad, or warm crusty bread to soak up every bit of that creamy sauce. A squeeze of fresh lemon over each serving brightens up the richness perfectly.
For leftovers, store any extra casserole in an airtight container in the fridge, where it will keep well for a few days. Reheating in the oven rather than the microwave helps the topping stay crisp instead of turning soft, so you get that same satisfying texture the second time around.
Whether you are planning a cozy family dinner or need a standout dish for a holiday table or special occasion, this creamy crab and shrimp casserole delivers restaurant-quality seafood flavor with minimal effort. It is comfort food and elegant entertaining rolled into one irresistible dish.
