Shrimp and Crabmeat Seafood Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/2/24
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A seafood casserole with a small plated portion and a glass of sparkling water

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Prep: 15 mins
Cook: 21 mins
Total: 36 mins
Servings: 4 servings
Yield: 5 cups

A creamy, quick, and easy seafood casserole is the perfect weeknight meal when you encounter good prices in the fish market. Just because it's made out of seafood doesn't mean it can't be budget-friendly. Shrimp, lobster, and crabmeat make the base of this delicious classic, but other sea offerings have a place in it if you want to swap out lobster for scallop pieces—better priced than whole scallops—or for firm white fish like haddock or halibut. Pick, choose, and make your own version with what you can get at your local market.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls for adding liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.

Seafood is a great source of protein and healthy Omega-3 fatty acids. Just think, one 4-ounce serving of raw shrimp has 20 grams of protein and 2.7 milligrams of iron, equivalent to almost 50 percent of the recommended daily intake of protein for adults, and 15 percent of the recommended daily intake of iron. Our casserole is a combination of flavor and nutrition, and with our recipe, you can feed and satisfy four hungry guests with a filling seafood meal, flavored with wine, herbs, and a touch of tangy parmesan cheese. Serve with a simple pasta dish and a fresh salad.

What You'll Need to Make This Seafood Casserole Recipe
Best Skillets
A Handy Dandy Skillet
Commerce Photo Composite
A Nice Casserole Dish
Commerce Photo Composite
A Great Saucepan

"Very much like a rich and delicious chowder, but baked! This one surprised me in a delightful way. This recipe is ideal for using leftover seafood." —Catherine Jessee

Shrimp and Crabmeat Seafood Casserole/Tester Image
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Ingredients

  • 5 tablespoons unsalted butter, divided, more for the dish

  • 4 ounces thinly sliced mushrooms (about 1 1/3 cups)

  • 12 to 16 ounces cooked shrimp, cut into small pieces (about 2 cups)

  • 8 ounces cooked lobster meat, cut into small pieces (about 1 1 /2 cups)

  • 4 ounces cooked crabmeat, cut into small pieces (about 3/4 cup)

  • 1/4 cup (28 grams) all-purpose flour

  • 2 cups milk

  • 1/2 teaspoon fine salt, more to taste

  • 1/8 teaspoon freshly ground black pepper, more to taste

  • 1/4 teaspoon paprika

  • 2 teaspoons thinly sliced fresh chives

  • 2 teaspoons finely chopped fresh parsley

  • 2 tablespoons dry white wine, or sherry

  • 2 to 4 tablespoons grated parmesan cheese

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

    Ingredients to make seafood casserole

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  2. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 4 ounces mushrooms (thinly sliced) and cook, stirring occasionally, until tender and most of the liquid evaporates, about 4 minutes.

    A small skillet with sliced mushrooms cooking in melted butter

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  3. Grease a 1 1/2-quart broiler-safe casserole dish with butter. Add 12 to 16 ounces (about 2 cups) cooked shrimp (cut into small pieces), 8 ounces (about 1 1/2 cups) cooked lobster meat (cut into small pieces), and 4 ounces (about 3/4 cup) cooked crabmeat (cut into small pieces). Mix to combine. Scatter the mushrooms over the top.

    A buttered casserole dish with shrimp, lobster, and crabmeat, topped with sautéed sliced mushrooms

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  4. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add the 1/4 cup (28 grams) all-purpose flour and stir continuously, until thick, smooth, and bubbly. Continue cooking, stirring constantly, until the mixture begins to smell fragrant and nutty, about 2 minutes.

    A small pot of simmering melted butter and flour

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  5. Lower the heat to low. Gradually add the 2 cups milk and continue to cook, stirring frequently, until the sauce is thick and bubbly. Add the 2 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1/4 teaspoon paprika, 2 teaspoons fresh chives (thinly sliced), 2 teaspoons fresh parsley (finely chopped), and 2 tablespoons dry white wine or sherry. Stir to combine.

    A small pot with milk, wine, chives, parsley, salt, paprika, and pepper added to the butter-flour mixture

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  6. Gently pour the sauce over the seafood-mushroom mixture and fold together. Smooth the top of the mixture with a spoon. Sprinkle evenly with 2 to 4 tablespoons grated parmesan cheese.

    A casserole dish with the cream mixture folded into the seafood and mushrooms, topped with parmesan cheese

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  7. Bake the casserole until just warmed through, about 20 minutes, then turn the broiler to high. Broil until the top has browned to your liking, 1 to 1 1/2 minutes. Serve immediately.

    A baked seafood casserole with a browned top

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

How to Store Seafood Casserole Recipe

You absolutely can freeze your seafood casserole. Assemble the casserole without adding the Parmesan cheese. Let cool off slightly and place in the fridge until totally cold. Cover tightly with plastic wrap and place in the freezer for up to three months.

For reheating the frozen casserole, let it sit at room temperature for 15 minutes while you preheat the oven to 375 F. Cover the casserole with aluminum foil and bake, covered, for 20 minutes. Take the foil off and bake for 15 minutes. Add the Parmesan cheese and bake for an additional 15 minutes.

If not freezing, simply place the leftovers in an airtight container and use them within two days.

Nutrition Facts (per serving)
492 Calories
22g Fat
18g Carbs
53g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 492
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 61%
Cholesterol 370mg 123%
Sodium 1622mg 71%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 53g
Vitamin C 5mg 23%
Calcium 364mg 28%
Iron 2mg 13%
Potassium 692mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Article Sources
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  1. Shrimp, Raw. FoodData Central. United States Department of Agriculture.