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This creamy seafood casserole combines succulent shrimp, delicate crabmeat, and a rich cheese sauce for an unforgettable comfort food experience. The dish strikes the perfect balance between luxurious and approachable, making it ideal for both special occasions and elevated weeknight dinners.
I first created this casserole when my in laws visited unexpectedly and needed to impress them with something special using what I had on hand. The empty dish and multiple requests for the recipe confirmed I had a winner on my hands.
Ingredients
- Shrimp (peeled and deveined): adds sweet tenderness and pairs beautifully with the creamy sauce
- Crabmeat (fresh or canned): the star protein that adds delicate sweetness and luxurious texture
- Celery (diced): provides essential crunch and subtle flavor to balance the rich sauce
- Onion (diced): creates an aromatic foundation for the entire dish
- Garlic (minced): adds depth that enhances the seafood flavors without overpowering
- Butter: creates the base for a perfect roux that thickens the sauce
- All-purpose flour: works with butter to form a silky roux for thickening
- Milk: creates the creamy base for the sauce while adding richness
- Mayonnaise: adds tanginess and extra creaminess to the sauce
- Sharp cheddar cheese: brings bold flavor that complements rather than overwhelms the seafood
- Breadcrumbs: creates a golden crunchy topping with delightful texture contrast
- Fresh parsley: brightens the finished dish with color and fresh flavor
Step by Step Instructions
- Preheat the Oven:
- Set your oven to 350°F to ensure even cooking throughout. This moderate temperature allows the seafood to cook gently without becoming tough while giving the topping time to become perfectly golden.
- Prepare the Seafood Mixture:
- In a large mixing bowl combine shrimp, crabmeat, celery, onion and minced garlic. The raw vegetables will release moisture during cooking which flavors the seafood naturally. Ensure the seafood is well drained to prevent a watery casserole.
- Create the Cheese Sauce:
- In a medium saucepan over medium heat melt the butter completely before adding flour. Cook the flour and butter together for 1-2 minutes until it becomes fragrant and slightly golden; this eliminates any raw flour taste. Pour in the milk gradually, not all at once, whisking continuously to prevent lumps. The sauce should coat the back of a spoon when properly thickened. Remove from heat before adding mayonnaise and cheese to prevent separation.
- Combine and Transfer:
- Add the seafood vegetable mixture to the creamy sauce and gently fold everything together until each piece is evenly coated. The mixture should look cohesive but not overmixed which could break down the delicate crabmeat. Spread in a greased baking dish ensuring an even thickness throughout.
- Top and Bake:
- Sprinkle breadcrumbs evenly over the entire casserole surface to create a consistent crunchy topping. Avoid pressing them into the seafood mixture to maintain their crispy texture. Bake for exactly 30 minutes until the edges bubble and the top turns a beautiful golden brown.
- Rest and Serve:
- Allow the casserole to rest for 5 minutes before serving; this helps the sauce set slightly, making it easier to portion. Garnish with fresh parsley just before bringing to the table for the most vibrant presentation.
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The crabmeat is truly what makes this dish special. I discovered this recipe relies on quality crabmeat more than any other ingredient. When I splurged on fresh lump crabmeat rather than canned for my anniversary dinner the difference was remarkable. My husband actually proposed we make it our new celebratory tradition.
Make Ahead Instructions
This casserole is perfect for preparing in advance. Assemble the entire dish up to 24 hours before you plan to serve it but hold off on adding the breadcrumb topping until just before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake remove from the refrigerator 30 minutes prior to allow it to come closer to room temperature, add the breadcrumbs and bake as directed adding an extra 5-7 minutes to the cooking time.
Ingredient Substitutions
While this recipe shines with shrimp and crab, you can create equally delicious variations with other seafood. Lobster meat makes an indulgent upgrade, replacing some or all of the crabmeat. For a more economical version substitute half the seafood with cooked flaked white fish. Lactose intolerant guests will appreciate using lactose free milk and a dairy free cheese alternative though the texture may differ slightly. Gluten free flour and breadcrumbs work perfectly for those with sensitivities with no change to the cooking process.
Serving Suggestions
This rich casserole pairs beautifully with lighter accompaniments. A crisp green salad dressed simply with lemon vinaigrette provides refreshing contrast. Steamed asparagus or roasted green beans complement the creamy texture without competing with the delicate seafood flavors. For a more substantial meal add crusty garlic bread for soaking up the luscious sauce or serve over a small portion of buttered egg noodles. A chilled glass of unoaked Chardonnay or Pinot Grigio makes the perfect beverage pairing.
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Frequently Asked Questions
- → Can I use frozen shrimp for this dish?
Yes, you can use frozen shrimp. Just make sure to thaw and pat them dry before adding them to the mixture.
- → What type of crabmeat works best?
Fresh crabmeat is ideal, but canned or frozen crabmeat will also work. Ensure it is drained and any shell pieces are removed.
- → Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step and store it covered in the refrigerator for up to 24 hours. Bake as instructed when ready to serve.
- → What side dishes pair well with this casserole?
Pair it with a fresh green salad, steamed vegetables, or garlic bread for a complete and satisfying meal.
- → Can I use a different type of cheese?
Yes, feel free to use a cheese of your choice, such as mozzarella, Gruyere, or Monterey Jack, for a different flavor profile.
- → Is it possible to make this casserole gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for the topping.