Creamy Shrimp Crab Casserole Recipes

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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.

CRAB AND SHRIMP CREAMY WHITE CHEESE CASSEROLE



Crab and Shrimp Creamy White Cheese Casserole image

Number Of Ingredients 23

5 Tbsp. butter
6-9 fresh sage leaves
½ medium white onion, diced
4 Hatch Chilies, roasted and skinned
2 cups mini shrimp
2 cups crab meat
2 cups campanelle pasta, or any other curly pasta
1/4 cup flour
2 cups milk
Dash of salt
Dash of pepper
1/4 tsp. smoked paprika
1 Tbsp. Old Bay seasoning
1 to 2 Tbsp. dry chives
1 to 2 Tbsp. dry parsley
4 cloves of garlic, minced
½ cup Los Vascos Sauvignon Blanc
2 cups Monterey Jack cheese
1 cup panko bread crumbs
2 Tbsp. melted butter
2 Tbsp. dry parsley
½ cup parmesan cheese
Salt and pepper

Steps:

  • Instructions For Roasting the Hatch Chiles Preheat oven to 425˚F. Line a baking sheet with tin foil. This will help evenly roast the Hatch Chiles. Place Hatch Chiles in the oven, on the middle rack, and roast for 10 minutes. Flip and roast for another 10 minutes. Chiles will begin to blacken and blister. Remove chiles from the oven. While they are still hot, place them in a bowl and cover with the tin foil. This is called "steeping." Leave the chiles to rest in the covered bowl for another 5-10 minutes. This method makes it very easy to remove the outer skin. Once the chiles have finished steeping and are cool to the touch, the skin should peel off from the inner flesh. Massage the chiles to loosen the outside skin and discard. Scrape out the seeds from inside. The seeds are the hottest part of the chile. Dice the roasted chiles and set aside. For the Casserole Preheat the oven to 350˚F. Melt the butter in a sauce pan over medium heat. Add the sage and simmer for 5 minutes until the sage starts to turn crispy and the butter turns brown. Remove the sage and place on a paper towel to drain the excess butter. Add the flour and stir until it begins to bubble. Add the milk, bring to a simmer stirring consistently until the sauce thickens. Reduce the heat and add the white wine and onions and cook for 2 minutes. Add the garlic and cook for another minute until fragrant. Add the shredded cheese and spices and cook until melted. Add the shrimp and crab meat and mix to combine. Add the diced Hatch Chiles and mix to combine. Cook the pasta per the package instructions. Add the cooked pasta to the seafood mixture and then pour into a greased baking dish. Combine all ingredients for the topping. Add topping to the baking dish and bake for 18 minutes. Turn the broiler to high for the last 2 minutes to brown the top. Top with crispy sage and enjoy!

CREAMY SHRIMP CASSEROLE



Creamy Shrimp Casserole image

My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.

Provided by cutienut

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

1 pound shrimp, peeled and deveined
1 teaspoon salt
3 cups wide egg noodles
2 tablespoons butter
1 ½ tablespoons all-purpose flour
2 ½ cups milk
½ cup heavy cream
salt and ground black pepper to taste
1 cup frozen green peas, thawed
1 (4.5 ounce) can sliced mushrooms, drained
1 cup crushed buttery round crackers
1 tablespoon cold butter, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  • Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
  • Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
  • Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
  • Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 22.9 g, Cholesterol 126 mg, Fat 11.9 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 6.1 g, Sodium 614.4 mg, Sugar 5.6 g

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

CREAMY CRAB CASSEROLE



Creamy Crab Casserole image

A recipe from my old English teacher who makes this every Christmas Eve for her family. My family joined theirs one Christmas Eve and fell in love with this entree! I couldn't find white Worcestershire sauce, so I just used the regular. Also, if you're on a budget, crab can be expensive at times, so I've done half crab/half shrimp in this recipe and it's just as great.

Provided by kdr_7

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb special lump crabmeat
8 ounces softened cream cheese
1 teaspoon dry mustard
3/4 teaspoon white Worcestershire sauce
1/3 cup mayonnaise (I use sour cream)
1/2 cup sauteed celery
1/2 cup sauteed onion

Steps:

  • Blend cheese, mustard, worcheshire sauce and sour cream till smooth.
  • Stir in celery and onion.
  • Fold in crab meat.
  • Put into quiche dish that has been sprayed with Pam.
  • Sprinkle with Old Bay or paprika.
  • Bake at 350 degress for 35-40 minutes.
  • I always double, and sometime even triple, this recipe.

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.

HERBED SEAFOOD CASSEROLE



Herbed Seafood Casserole image

A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy. When it comes to Christmas seafood casserole recipes, this is one of the best. -Donna Schmuland, Wetaskiwin, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 25

1-1/2 cups uncooked long grain rice
2 tablespoons butter
3 celery ribs, thinly sliced
1 medium onion, finely chopped
1 medium carrot, shredded
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
SEAFOOD:
1 pound uncooked medium shrimp, peeled and deveined
1 pound bay scallops
1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
5 tablespoons butter, cubed
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 package (8 ounces) cream cheese, cubed
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
TOPPING:
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 616mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

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