Crab and Shrimp Casserole
This creamy Crab and Shrimp Casserole is loaded with sweet lump crab, tender shrimp, and a buttery cracker topping, a special occasion seafood dinner that comes together in one dish.
A Seafood Casserole Worth Celebrating
There is something about the combination of sweet lump crab and tender shrimp baked together in a creamy, cheesy filling that instantly feels special. This Crab and Shrimp Casserole is the kind of dish you make when you want a family dinner that feels like an occasion, whether that is a holiday table, a birthday, or just a Sunday when you are craving something indulgent. It comes together with pantry staples and a handful of fresh seafood, and the buttery cracker topping on top seals the deal.
If you love seafood casseroles or classic stuffed peppers, you will notice a lot of the same comforting flavors here. Think of this as a creamy crab and shrimp filling similar to what you would find stuffed inside bell peppers, except baked as one glorious, shareable dish instead of individual portions.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy 9x13 baking dish, a sharp knife for the shrimp, and good quality Old Bay seasoning all help this casserole turn out perfectly creamy with a golden, crisp top every time.
Why This Recipe Works
The magic of this casserole lies in the balance. Cream cheese and mayonnaise create a rich, luscious base, while sauteed celery, bell pepper, and green onions add just enough crunch and brightness to keep every bite interesting. Old Bay seasoning and a splash of Worcestershire sauce bring that classic Chesapeake-style seafood flavor, and a blanket of melted cheddar and buttery crushed crackers on top gives you that irresistible golden crust.
Chef's Tip: Pat your shrimp and crab meat completely dry with paper towels before mixing. Excess moisture is the number one reason seafood casseroles turn out watery instead of creamy and rich.
This recipe is also wonderfully flexible. You can swap in different seafood, adjust the spice level, or even bake it in individual ramekins for a more elegant presentation at a dinner party.
Tips for the Best Crab and Shrimp Casserole
A few small details make a big difference in how this casserole turns out:
- Chop the shrimp small. Bite-sized pieces distribute more evenly and make every forkful balanced between crab and shrimp.
- Do not overmix the crab. Fold it in gently at the end so you keep those beautiful lumps intact rather than shredding them.
- Let it rest before serving. Five minutes out of the oven allows the casserole to set up so it slices and scoops cleanly.
If you love the flavors of stuffed bell peppers, try serving this casserole alongside roasted peppers on the side for a fun nod to that classic combination while keeping this dish the star of the show.
Ready to make it? Here is the full step-by-step recipe:
Crab and Shrimp Casserole
This creamy Crab and Shrimp Casserole is loaded with sweet lump crab, tender shrimp, and a buttery cracker topping, a special occasion seafood dinner that comes together in one dish.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup mayonnaise
- 4 oz cream cheese, softened
- 1/2 cup celery, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup green onions, thinly sliced
- 2 large eggs, lightly beaten
- 1 tbsp lemon juice, freshly squeezed
- 1 1/2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup buttery round crackers, crushed, such as Ritz
- 3 tbsp unsalted butter, melted
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly ground
Instruction
Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, melt 1 tablespoon of butter and saute the celery, bell pepper, and garlic for 3 to 4 minutes until softened. Let cool slightly.
In a large mixing bowl, beat the cream cheese and mayonnaise together until smooth.
Add the eggs, lemon juice, Old Bay seasoning, Worcestershire sauce, salt, and pepper, and whisk until fully combined.
Fold in the sauteed vegetables, green onions, and half of the shredded cheddar cheese.
Gently fold in the crab meat and chopped shrimp, being careful not to break up the crab lumps too much.
Spread the mixture evenly into the prepared baking dish and sprinkle the remaining cheddar cheese on top.
In a small bowl, combine the crushed crackers with the remaining 2 tablespoons of melted butter, then scatter evenly over the casserole.
Bake uncovered for 25 to 30 minutes, until the top is golden brown and the center is set and bubbling.
Let the casserole rest for 5 minutes before serving warm.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Notes
Serving Suggestions and Storage
This casserole is rich, so it pairs beautifully with something light and fresh. A simple green salad with lemon vinaigrette, roasted asparagus, or garlic bread all work wonderfully alongside it. For a heartier spread, serve it over rice or alongside baked potatoes to soak up all that creamy sauce.
Leftovers keep well in the refrigerator for up to three days in an airtight container. Reheat gently in the oven rather than the microwave when possible, since this helps the cracker topping stay crisp instead of turning soft. This dish is also freezer friendly for up to two months if you skip the cracker topping until the day you plan to bake and serve it.
Chef's Tip: Hosting a special occasion? Double the recipe and bake it in two dishes, one for now and one to freeze for your next gathering. It reheats beautifully and always impresses guests.
Whether you are planning a family dinner or a special occasion menu, this Crab and Shrimp Casserole delivers restaurant quality seafood flavor with the ease of a simple, make-ahead bake. It is proof that comfort food and elegant seafood dinners are not mutually exclusive.
