Crab Shrimp Casserole Recipes Recipes Recipe For Shrimp

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SHRIMP & CRAB CASSEROLE



Shrimp & Crab Casserole image

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

SHRIMP & CRAB CASSEROLE



Shrimp & Crab Casserole image

A family favorite especially during lent.

Provided by Iris Bonanno

Categories     Seafood

Time 1h45m

Number Of Ingredients 13

1-1/2 lb fresh shrimp
1 lb fresh lump crabmeat
2 can(s) cream of chicken soup
1 can(s) french onion soup
1 can(s) rotel tomatoes
1-1/2 c uncooked white rice
1/4 c chopped bell pepper
1 c chopped celery
1/2 c chopped green onion
1/3 c chopped parsley
1/3 c melted butter
cajun seasonings to taste
1-1/2 c grated chedder and monterey jack cheese

Steps:

  • 1. Mix all ingredients except cheese. Pour into a buttered large casserole dish. Cover and bake @350 degrees for 1 hour, stirring after 30 minutes. Sprinkle cheese on top and bake another 10-15 minutes. Enjoy...

SHRIMP AND CRABMEAT SEAFOOD CASSEROLE



Shrimp and Crabmeat Seafood Casserole image

Try this easy seafood casserole made with shrimp, crab, lobster, Parmesan cheese, wine, and a seasoned white sauce.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 36m

Yield 4

Number Of Ingredients 14

5 tablespoons butter, divided
4 ounces mushrooms, sliced
12 to 16 ounces shrimp, cooked and cut into small pieces
8 ounces lobster meat, cooked
4 ounces crabmeat, cooked
1/4 cup flour
2 cups milk
Dash salt, or to taste
Dash pepper, or to taste
1/4 teaspoon paprika
1 to 2 teaspoons chives, snipped
1 to 2 teaspoons parsley, finely chopped
2 tablespoons dry white wine, or sherry
2 to 4 tablespoons Parmesan cheese

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
  • Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
  • Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
  • Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
  • Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
  • Bake the casserole in the preheated oven for 20 minutes.
  • Turn on the broiler for a minute to achieve a brown and attractive top.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Cholesterol 370 mg, Fiber 1 g, Protein 53 g, SaturatedFat 12 g, Sodium 1544 mg, Sugar 7 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g

CRAB AND SHRIMP CASSEROLE



Crab and Shrimp Casserole image

Canned crab and shrimp make this an ecconomical, quick and easy treat. Serve this over buttered toast topped with cooked peas or asparagus and be sure you claim a portion before it vanishes!

Provided by Lorac

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 cup chopped celery
1 (6 ounce) can crabmeat, drained
2 (4 1/2 ounce) cans shrimp, drained
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
Tabasco sauce
1 cup mayonnaise
1/2 cup Ritz cracker crumbs
1 tablespoon melted butter

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients except cracker crumbs and butter.
  • Spread in a greased casserole.
  • Mix cracker crumbs and butter and sprinkle over the seafood mixture.
  • Bake for 30 minutes.

SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB



Seafood Trio W/Shrimp, Scallops and Crab image

This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.

Provided by Rare Affaire

Categories     Crab

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

8 ounces bay shrimp (100 count or smaller)
8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer)
4 scallions, sliced very thin (use all the white and as much of the green as you like)
1 1/2 tablespoons olive oil
3 tablespoons Wondra Flour (or you may substitute AP flour)
1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
2 tablespoons dry white wine
2 tablespoons cream
sea salt, to taste (kosher can be used)
1 smidgen cayenne (that's about half a pinch)
1 pinch white pepper
1 tablespoon flat leaf parsley, minced
1/4 cup panko breadcrumbs (optional) or 1/4 cup Italian seasoned breadcrumbs (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
  • Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
  • Add flour and stir until all oil is absorbed, forming a heavy paste.
  • Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
  • Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
  • Add 1/2 of the clam juice, repeating the process.
  • Stir in the wine.
  • Stir in the cream.
  • Add cayenne and white pepper.
  • Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
  • Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
  • Add parsley and stir to incorporate.
  • Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
  • Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
  • Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
  • If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
  • Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
  • Remove from oven and allow to rest for 5 minutes before serving.

LOBSTER, SHRIMP AND CRABMEAT CASSEROLE



Lobster, Shrimp and Crabmeat Casserole image

Provided by George Washington's Mount Vernon

Yield Serves 6

Number Of Ingredients 11

1 pound boiled lobster meat
1 pound shelled, cooked shrimp
1 pound crabmeat or 2 (1/2 pound) can crabmeat
1 pound mushrooms
1/2 cup Parmesan cheese, grated
1/2 cup fine bread crumbs
1 tablespoon butter
1 cup dry white wine
4 tablespoons finely chopped parsley
2 tablespoons finely chopped green or white onion
2 cups cream sauce

Steps:

  • Saute mushrooms in butter. Add to cooked shellfish. Mix bread crumbs and cheese (for topping). Put wine, parsley, and onions in a pan and boil to reduce to about 3 tablespoons. Strain. Add to the white sauce. Mix ¾ of this sauce with the fish and mushrooms, pouring into buttered casserole and topping with the rest of the sauce and cheese/bread crumb mixture. Bake at 350 degrees for 30 minutes. Watch to make sure the top does not burn. Place a few shrimp on the top for the last 15 minutes of cooking. To do ahead heat without bread crumbs for 20 minutes and then add crumbs and a little melted butter and cook for 20 minutes more or until very hot.

SHRIMP AND CRAB CASSEROLE



Shrimp and Crab Casserole image

A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.

Provided by D. L. Mooney

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 6

Number Of Ingredients 10

2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
½ cup sliced almonds
10 buttery round crackers, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  • Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g

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