Description
This Shrimp and Crab Seafood Casserole is a comforting dish combining tender shrimp and sweet jumbo lump crab with a creamy rice mixture, topped with a buttery breadcrumb crust and baked to perfection. Ideal for seafood lovers seeking a hearty, flavorful casserole with a subtle kick from cayenne and paprika.
Ingredients
Scale
Seafood
- 1 1/4 pounds large peeled and deveined uncooked shrimp (21–30 count), tails removed
- 1 container (8-ounce) jumbo lump crab, drained, rinsed, and picked over for any shell fragments
Vegetables and Starches
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, finely chopped
- 1 1/2 cups white long-grain rice, preferably converted or parboiled rice
- 1 can (5-ounce) whole water chestnuts, halved lengthwise and cut into 1/4-inch pieces
Dairy and Sauces
- 6 tablespoons butter, divided
- 1 cup half and half
- 1/2 cup mayonnaise, preferably full-fat
- 1/4 cup tomato puree
Seasonings and Extras
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to tolerance
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh parsley, divided
- 1 1/2 cups coarse fresh breadcrumbs
Other
- 3 cups water
Instructions
- Cook the Shrimp: Bring a saucepan of salted water to a boil. Add freshly ground black pepper. Cook the shrimp until they turn just pink, approximately 30 seconds to 1 minute. Drain the shrimp and allow them to cool completely before assembling the casserole.
- Cook the Vegetables and Rice: In a large saucepan, melt part of the butter and sauté finely chopped onion, celery, and red bell pepper until softened. Add the water, salt, pepper, and rice to the vegetables. Cook over medium heat until the rice is tender and has absorbed most of the water, stirring occasionally to prevent sticking.
- Prepare the Creamy Mixture: In a separate bowl, mix half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper, ground nutmeg, and half of the chopped fresh parsley. Stir this mixture gently into the cooked rice and vegetables along with the halved and chopped water chestnuts, ensuring an even consistency.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the rice mixture evenly on the bottom. Follow by spreading the cooked shrimp evenly over the rice, then scatter the jumbo lump crab meat on top. Finish by spreading the remaining rice mixture over the seafood layers.
- Prepare Breadcrumb Topping: Combine the coarse fresh breadcrumbs with the remaining butter until evenly coated. Sprinkle this buttery breadcrumb mixture generously over the assembled casserole, creating a textured crust.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20-30 minutes. Then remove the foil and continue baking for an additional 10 minutes to allow the breadcrumb topping to brown nicely. The casserole should be heated through and bubbling at the edges. Garnish with the remaining chopped parsley before serving hot.
Notes
- Use converted or parboiled rice for better texture and to prevent mushiness.
- Be careful not to overcook shrimp during boiling to keep them tender.
- Adjust the cayenne pepper amount to suit your preferred spice level.
- Fresh jumbo lump crab meat is preferred for best flavor and texture.
- This casserole can be prepared ahead and refrigerated before baking, just add extra baking time if baking from cold.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Seafood Casserole
- Method: Baking
- Cuisine: American
