Description
A rich, indulgent seafood casserole combining lump crab meat and shrimp in a velvety roux-based cheddar sauce, topped with crunchy panko breadcrumbs. It feels gourmet but comes together in under an hour.
Ingredients
Scale
- 1 lb lump crab meat, picked over for shell fragments
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter, divided
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp Old Bay seasoning
- Salt and black pepper to taste
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter (for topping)
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Pat shrimp dry with paper towels. Heat a large skillet over medium-high heat with 2 tbsp butter. Add shrimp in a single layer and cook for 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, reduce heat to medium. Add remaining 2 tbsp butter. Once melted, whisk in flour and cook for 1-2 minutes until light golden.
- Slowly pour in chicken broth while whisking constantly. Add heavy cream and continue whisking until the mixture thickens and bubbles gently (3-4 minutes).
- Stir in Dijon mustard, garlic powder, paprika, Old Bay, salt, and pepper. Taste and adjust seasoning.
- Gently fold the cooked shrimp and lump crab meat into the sauce.
- Pour the seafood mixture into the prepared baking dish. Sprinkle grated cheddar cheese evenly over the top.
- Mix panko breadcrumbs with 1 tbsp melted butter and parsley. Sprinkle over the cheese.
- Bake for 20-25 minutes until cheese is bubbly and topping is golden brown. Cover loosely with foil if topping browns too quickly.
- Let rest for 5-10 minutes before serving to allow sauce to set.
Notes
Pre-cooking the shrimp prevents the casserole from becoming watery. Use heavy cream for proper thickening and richness. Grate your own cheese for smooth melting. If using canned crab, drain well. Let the casserole rest before serving to help the sauce stabilize.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 portion of cassero
- Calories: 450
- Sugar: 2
- Sodium: 650
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 1
- Protein: 28
Keywords: crab shrimp casserole, seafood bake, creamy seafood recipe, easy weeknight dinner, comfort food, shellfish recipe