Seafood Casserole Recipe

Introduction

This seafood casserole is a comforting and flavorful dish that brings together crab, shrimp, and a medley of vegetables in a creamy mixture. It’s perfect for family dinners or special occasions when you want something hearty yet easy to prepare.

Ingredients

• 1 package (6 ounces) long grain and wild rice
• 1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
• 1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
• 2 celery ribs, chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped green pepper
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1 cup mayonnaise
• 1 cup 2% milk
• 1/2 teaspoon pepper
• Dash Worcestershire sauce
• 1/4 cup dry bread crumbs

Instructions

1. Step 1: Preheat the oven to 375°F. Cook the rice according to the package directions and set aside.
2. Step 2: In a large bowl, combine the crabmeat, shrimp, chopped celery, onion, green pepper, mushroom stems and pieces, and diced pimientos.
3. Step 3: In a small bowl, whisk together the mayonnaise, milk, pepper, and Worcestershire sauce until smooth.
4. Step 4: Stir the mayonnaise mixture into the seafood and vegetable mixture, then fold in the cooked rice until evenly combined.
5. Step 5: Grease a 13×9-inch baking dish and spread the casserole mixture evenly inside.
6. Step 6: Sprinkle the dry bread crumbs evenly over the top of the casserole.
7. Step 7: Bake uncovered for 40 to 50 minutes, or until the casserole is bubbly and the bread crumbs are golden brown.
8. Step 8: Let the casserole cool for a few minutes before serving.

Tips & Variations

• Use fresh seafood when possible for a more vibrant flavor, but frozen and canned options work well too.
• For extra richness, try substituting half of the milk with heavy cream.
• Add a pinch of cayenne pepper for a mild spicy kick.
• Top with shredded cheddar or Parmesan cheese before baking for a cheesy crust.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. This casserole does not freeze well due to the mayonnaise and seafood texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood in this casserole?

Yes, you can substitute or add other cooked seafood like scallops, lobster, or different kinds of fish to suit your taste.

Is it necessary to drain the canned crabmeat and mushrooms?

Yes, draining helps prevent excess moisture that could make the casserole soggy.

Seafood Casserole Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

A creamy and flavorful seafood casserole combining crabmeat, shrimp, vegetables, and wild rice, baked to golden perfection with a crispy breadcrumb topping. This hearty dish is perfect for seafood lovers looking for a comforting baked entree.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood and Vegetables

• 1 pound frozen crabmeat, thawed, or 2–1/2 cups canned lump crabmeat, drained
• 1 pound cooked shrimp, peeled, deveined, and cut into 1/2-inch pieces
• 2 celery ribs, chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped green pepper
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (2 ounces) diced pimientos, drained

Base and Topping

• 1 package (6 ounces) long grain and wild rice
• 1 cup mayonnaise
• 1 cup 2% milk
• 1/2 teaspoon pepper
• Dash Worcestershire sauce
• 1/4 cup dry bread crumbs

Instructions

1. Cook the rice: Preheat your oven to 375°F. Prepare the long grain and wild rice according to the package instructions until fully cooked and tender. Set aside.
2. Combine the seafood and vegetables: In a large mixing bowl, gently combine the crabmeat, shrimp pieces, chopped celery, finely chopped onion, green pepper, drained mushrooms, and diced pimientos.
3. Prepare the creamy mixture: In a smaller bowl, whisk together the mayonnaise, 2% milk, black pepper, and a dash of Worcestershire sauce until smooth and well combined.
4. Mix all together: Pour the creamy mayonnaise mixture over the seafood and vegetable combo, stirring gently to incorporate evenly. Then fold in the cooked rice until everything is thoroughly mixed.
5. Assemble and bake: Grease a 13×9-inch baking dish, then transfer the seafood and rice mixture into it. Evenly sprinkle dry bread crumbs over the top for a crunchy crust. Bake uncovered in the preheated oven for 40 to 50 minutes, or until the casserole is bubbly and the topping is golden brown.

Notes

• For a richer flavor, substitute mayonnaise with a mix of sour cream and mayonnaise.
• Use fresh seafood if available for the best taste and texture.
• Let the casserole rest 5 minutes after baking before serving for easier slicing.
• To add a bit of a spicy kick, consider mixing in some cayenne pepper or hot sauce with the creamy mixture.
• Ensure the seafood is well drained to avoid excess moisture making the casserole soggy.

Keywords: Seafood casserole, crab and shrimp casserole, baked seafood dish, wild rice casserole, creamy seafood bake