Shrimp and Crab Casserole

Shrimp and crab casserole stands out for its tender flakes of crabmeat, curls of shrimp, velvety texture and layer of gooey cheese. The creamy sauce plays a big part in that texture, but it comes from the starchy rice base that bakes until it’s so soft that it practically melts in your mouth.

Rice casseroles are so appealing: Who doesn’t love the idea of dumping everything into a baking dish and letting the oven do the rest? But if you start with uncooked rice—especially for a wild rice casserole—that pan needs a lot of liquid and a lot of time to create plump, fluffy rice grains. This rice casserole recipe uses ready-to-serve rice, which comes in microwavable pouches or containers that simply need to be warmed up. In seafood casserole recipes, this means less liquid and less time in the oven—both advantages when baking delicate shellfish.

Ingredients for Shrimp and Crab Casserole

• Ready-to-serve long-grain and wild rice: The parboiled, seasoned rice in ready-rice pouches or cups goes straight into the baking dish—no need to boil and cool it. Two 8.8-ounce packages contain about 3-2/3 cups of precooked rice.
• Butter: Butter has several jobs in this casserole. It helps to soften the vegetables and blends with flour to make a roux that thickens the sauce. It also adds to the casserole’s comforting richness.
• Celery and onion: Sauteed aromatics infuse the cream with flavor from the moment you pour it into the pan, and the celery and onion become slightly stronger as the casserole bakes. Yellow onions are the go-to here, but white onions or shallots would taste similar.
• Flour: All-purpose flour blended with melted butter (aka a roux) is the best thickener for a creamy casserole sauce. Without it, you’ll end up with a soupy casserole.
• Half-and-half cream: Half-and-half consists of equal parts cream and milk, and has just the right amount of fat to make a smooth, pourable sauce. Whole milk would create a thinner sauce, and heavy whipping cream might become too thick.
• Seasonings: Shrimp, crab and rice have mild flavors, so we’ve added seafood seasoning and hot pepper sauce to the recipe. Use your favorite brands of salt-free seafood seasoning and homemade hot sauce.
• Raw shrimp: The best way to avoid overcooked shrimp in a baked dish is to start with raw shellfish. Use medium shrimp (31-40 per pound) so that you’re likely to get one in every spoonful.
• Lump crabmeat: Lump crabmeat has been cooked and cleaned for you, whether its sold in cans or in a refrigerated container. It’s preserved in a salty liquid, so drain the crabmeat well before mixing it into the casserole.
• Colby-Monterey Jack cheese: If you can’t find the already blended Colby Jack cheese, buy each individually and grate your own cheese. It’s worth the effort; pre-shredded cheese has anti-caking agents that hinder its meltability.

Directions

Step 1: Spread out the rice layer

TASTE OF HOME

Preheat the oven to 350°F. Spread the precooked rice evenly into a greased 13×9-inch baking dish and set it aside.

Step 2: Saute the vegetables

TASTE OF HOME

In a large skillet, heat the butter over medium-high heat. Add the chopped celery and onion. Cook and stir them until they’re tender, six to eight minutes.

Step 3: Make the cream sauce

TASTE OF HOME

Stir in the flour until it blends with the buttery vegetables. Gradually whisk in the cream until it combines smoothly with the flour. Bring the mixture just to a boil, stirring constantly, and then cook and stir until the sauce has thickened, one to two minutes.

Step 4: Add the seasonings and shellfish

TASTE OF HOME

Stir the seafood seasoning, salt, hot pepper sauce and pepper into the cream sauce. Fold in the uncooked shrimp and drained crabmeat.

Step 5: Spread the seafood and cheese layers

TASTE OF HOME

Spoon the shellfish mixture evenly over the rice in the pan.

TASTE OF HOME

Sprinkle the top with the shredded cheese.

Step 6: Bake the casserole

Bake the casserole, covered with an oven-safe lid or aluminum foil, until the shrimp turn pink, 40 to 45 minutes. Let the casserole stand, uncovered, for five minutes before serving it.

Editor’s Tip: For even juicier shrimp and crabmeat, stir in the shellfish near the end of the cooking time. Bake the cream sauce and rice in the oven for 35 minutes, without the shrimp, crab or cheese. Carefully remove the pan from the oven, stir in the shrimp and crabmeat, sprinkle on the cheese and bake the casserole, uncovered, for the final 5 to 10 minutes or until the shrimp are pink and just cooked through.

Shrimp and Crab Casserole Variations

• Use different rice: Instead of ready-to-serve rice, cook dry rice according to the package directions, seasoning it with onion powder, garlic powder, salt, parsley and other herbs or spices as desired. Let the cooked rice cool to room temperature, and then spread 3-2/3 cups in the baking dish. Different types of rice give the casserole slight variations in texture, from supersoft white rice to barely chewy brown rice and distinctive grains of wild rice.
• Saute more vegetables: Sauteed fresh mushrooms, sweet pepper and garlic give the sauce extra flavor. A little acidity from a freshly squeezed lemon or a splash of white wine or dry sherry will also enhance the sauce.
• Scale the recipe up or down: Bake a half batch of crabmeat and shrimp casserole in an 8×8-inch baking dish. If you double the recipe, divide it evenly between two 13×9-inch pans and rotate them in the oven halfway through the cooking time.

How to Store Shrimp and Crab Casserole

Store shrimp and crab casserole in the refrigerator. Leftover casserole cools quickest when divided into small, shallow containers. If you want to refrigerate the whole pan, cool it to room temperature for no more than two hours. Any longer, and it may not be safe to eat.

How long does shrimp and crab casserole last?

Leftover shrimp and crab casserole lasts three to four days in the refrigerator. The flavors will continue to meld as the casserole sits, and the rice will become softer as it absorbs more of the sauce. If you assembled the casserole and refrigerated it uncooked, bake it the next day.

Can you freeze shrimp and crab casserole?

The dairy-based sauce and delicate shellfish in shrimp and crab casserole aren’t ideal for freezing. Some companies also advise against freezing their ready-to-serve rice. Better to just store this one in the fridge.

How do you reheat shrimp and crab casserole?

Reheat large amounts of shrimp and crab casserole in a baking dish set in a preheated 350º oven until warmed. Use a small pan in a toaster oven to reheat a single portion. As another reheating option, gently break up any clumps of chilled rice and warm the serving in a skillet over medium-low heat on the stovetop, stirring constantly.

Can you make shrimp and crab casserole in advance?

To make the casserole a day in advance, cool the sauce slightly before you add the shrimp and crab. Spoon the shellfish mixture over the rice, sprinkle it with the cheese, cover the baking dish and refrigerate it overnight. Remove the casserole from the fridge 30 minutes before cooking it.

Shrimp and Crab Casserole Tips

What’s the best way to clean shrimp for a shrimp and crab casserole?

Any time you buy uncooked shrimp and clean them yourself, you get two products the price of one: the shrimp meat for dishes like shrimp and crab casserole and the shells for a savory stock. So when you clean shrimp, save both. Shrimp heads usually pop off with a quick twist. Body shells peel away in one piece if you start at the head end and pull the shell back toward the tail. Gently grip the meat with your opposite hand and wiggle it free. If the tail shell doesn’t come off, pinch it with the fingertips of one hand and pull the meat away with the other.

What else can you serve with shrimp and crab casserole?

Serve a simple green salad or lightly cooked vegetables with shrimp and crab casserole. The mild seafood pairs nicely with a flavor-packed salad like roasted apple salad with spicy maple-cider vinaigrette. Offset the creaminess of the casserole with a medley of vegetables garnished with fresh lemon zest and juice. Keep the meal mellow with roasted carrots and onions or air-fryer Brussels sprouts for a crispy contrast.