Crab and Shrimp Casserole
A rich, creamy crab and shrimp casserole loaded with tender seafood, buttery crackers, and a golden bubbly topping, perfect for family dinners or special occasions.
A Creamy Seafood Casserole Worth Celebrating
There is something about the combination of sweet lump crab and tender shrimp bathed in a rich, savory sauce that instantly feels like a special occasion, even on a random Tuesday. This crab and shrimp casserole brings together everything people love about classic shrimp casserole recipes and elevates it with real lump crab, a buttery cracker topping, and just enough Old Bay to make every bite taste like a coastal seafood shack.
Whether you are planning a holiday spread, a birthday dinner, or simply want to treat your family to something a little more indulgent than the usual weeknight rotation, this dish delivers big flavor without a long ingredient list or complicated technique.
Before we get cooking, the right tools and a few quality ingredients make a real difference in a seafood bake like this one. A sturdy glass or ceramic baking dish helps the casserole cook evenly, and using genuine lump crab meat instead of the shredded kind keeps those beautiful chunks intact.
Why This Recipe Works
The magic here is in the balance. Mayonnaise and eggs create a custardy base that holds everything together without masking the delicate sweetness of the crab. Celery and bell pepper add crunch and color, while green onions bring a mild bite that wakes up every forkful. The crushed cracker and cheese topping is really the finishing touch, giving you that irresistible golden, slightly crispy crust against the creamy interior.
Chef's Tip: Resist the urge to stir the crab meat aggressively. Folding it in gently keeps those big, luxurious lumps intact instead of turning them into a mushy filler.
A Fun Twist: Stuffed Bell Peppers
If you want to turn this into a showstopping presentation for a family dinner or dinner party, skip the baking dish entirely and spoon the seafood mixture into halved, hollowed bell peppers instead. Baking it as stuffed peppers gives each guest their own individual portion, and the natural sweetness of roasted bell pepper pairs beautifully with the creamy crab filling. Simply reduce the bake time by about 5 minutes since the peppers are more shallow than a full casserole dish.
This casserole is also endlessly adaptable for special occasion menus. Serve it as the centerpiece alongside a simple green salad and crusty bread, or portion it into ramekins for an elegant plated starter.
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, buttery crackers, and a golden bubbly topping, perfect for family dinners or special occasions.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup mayonnaise
- 3/4 cup celery, finely diced
- 1/2 cup bell pepper, finely diced, any color
- 3 green onions, thinly sliced
- 2 large eggs, lightly beaten
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp Old Bay seasoning, plus extra for topping
- 2 cloves garlic, minced
- 1 tbsp lemon juice, freshly squeezed
- 4 tbsp butter, melted, divided
- 1 1/2 cups buttery round crackers, crushed, such as Ritz
- 1 cup shredded cheddar cheese, or a Gruyere blend
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13-inch baking dish or six individual ramekins for a stuffed pepper style presentation.
In a large bowl, gently combine the crab meat and chopped shrimp, being careful not to break up the crab too much.
In a separate bowl, whisk together the mayonnaise, beaten eggs, Worcestershire sauce, Old Bay seasoning, minced garlic, and lemon juice until smooth.
Fold the celery, bell pepper, and green onions into the seafood mixture.
Pour the mayonnaise mixture over the seafood and gently fold together until just combined. Avoid overmixing so the crab stays in nice chunks.
Spread half of the melted butter in the bottom of the prepared baking dish, then spoon in the seafood mixture and smooth the top evenly.
In a small bowl, toss the crushed crackers with the remaining melted butter until evenly coated.
Sprinkle the shredded cheese over the casserole, then top with the buttery cracker crumbs and a light dusting of extra Old Bay.
Bake uncovered for 30 to 35 minutes, until the topping is golden brown and the center is set and bubbling at the edges.
Let the casserole rest for 5 minutes, then garnish with fresh parsley before serving warm.
Equipment
- 9x13-inch baking dish or individual ramekins
- Large mixing bowl
- Whisk
- Cutting board and knife
Notes
Serving and Storage Tips
This casserole is rich, so a little goes a long way. Serve it warm straight from the oven alongside:
- A crisp arugula or mixed green salad with a lemony vinaigrette
- Steamed asparagus or green beans
- Warm, crusty bread or garlic toast for scooping up every bit of the creamy filling
- A crisp white wine like Sauvignon Blanc, if you are entertaining
Leftovers store wonderfully in the refrigerator for up to three days, and the flavors actually deepen overnight, making this a fantastic make-ahead option for a busy family dinner night or a holiday buffet where you want one less thing to worry about on the big day.
This casserole freezes reasonably well too. Wrap tightly and freeze for up to one month, then thaw overnight in the fridge before reheating in a low oven until warmed through.
However you serve it, this crab and shrimp casserole is the kind of comforting, crowd-pleasing dish that turns an ordinary evening into something worth savoring.
