Crab and Shrimp Casserole
A comforting casserole that combines savory crab and shrimp in a creamy sauce, topped with breadcrumbs for a crunchy finish.
Ingredients
Seafood
- 1 cup Fresh crab meat (lump crab for best texture)
- 1 cup Cooked shrimp (shelled and deveined)
Sauce and Topping
- 1 can Cream of mushroom soup Adds creamy goodness.
- 1 cup Sour cream Provides extra creaminess.
- 1 cup Shredded cheese (cheddar works wonderfully)
- 1 cup Breadcrumbs For the crunchy topping.
Spices
- 1 tsp Old Bay seasoning A classic complement to seafood.
- 1/2 tsp Garlic powder For rounding out the flavors.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for your casserole.
- Prepare the Filling: In a mixing bowl, combine the cream of mushroom soup, sour cream, Old Bay seasoning, garlic powder, salt, and pepper. Stir until smooth.
- Add Seafood: Gently fold in the crab meat and shrimp. Be careful not to break up the crab too much!
- Cheese It Up: Fold in half of the shredded cheese, and mix until everything is well combined.
- Transfer to Casserole Dish: Pour the mixture into a greased 9x13-inch casserole dish. Spread it out evenly.
- Top with Breadcrumbs and Cheese: Sprinkle the remaining cheese and breadcrumbs on top to create a golden, crunchy layer.
Baking
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until it’s bubbly and the top is lightly browned.
- Serve: Let it cool for a few minutes before serving, and enjoy the hearty flavors!
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to preserve creaminess. Frozen casserole lasts up to 3 months; thaw overnight in the fridge before reheating.