Baked Shrimp-Crab Salad Casserole
A creamy baked seafood casserole blending crab, shrimp, and vegetables with crunchy bread crumbs, ideal for family dinners or special occasions craving rich, savory flavors.
Ingredients
Instructions
- Combine chopped green pepper, onion, and celery in a bowl.
- Remove tendons from crabmeat and flake it.
- Remove veins from shrimp and cut into pieces.
- Mix the crab, shrimp, and vegetables together.
- Add mayonnaise, salt, pepper, and Worcestershire sauce to the mixture and combine well.
- Transfer the mixture into a buttered baking dish.
- Sprinkle buttered bread crumbs evenly over the top.
- Bake at 350°F until the top is nicely browned, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt as a substitute for some or all of the mayonnaise. You can also add a splash of lemon juice for brightness. If you prefer a bit of heat, diced jalapeños can be mixed in. For a more luxurious touch, try incorporating a bit of Gruyère cheese into the casserole. This dish can be customized to include your favorite seafood recipes.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it with crusty bread or a side of rice to soak up the flavors. A light white wine or sparkling water can complement the dish nicely. For an appetizer variation, try it as a dip with crackers or veggies, similar to a Shrimp Mousse Dip.
Storage & Reheating
To store leftovers, place the casserole in an airtight container in the refrigerator for up to three days. When reheating, cover with foil to prevent drying out and heat in a 350°F oven for about 15-20 minutes until warmed through. Avoid reheating in the microwave, as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Shrimp-Crab Salad Casserole contains roughly 96 calories, with 1g protein, 8g carbohydrates, and 7g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 1215mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp and crab for this recipe?
Yes, frozen shrimp and crab can be used. Just ensure they are fully thawed and drained before adding them to the mixture. This will help maintain the texture and flavor of your casserole.
How can I make this casserole ahead of time?
You can prepare the casserole up to the point of baking and refrigerate it covered for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 15 minutes before placing it in the oven, adding a few extra minutes to the baking time if necessary.
What can I serve with this casserole?
This Baked Shrimp-Crab Salad Casserole is delightful with a simple side salad or steamed asparagus. For a heartier meal, serve it alongside rice pilaf or garlic bread. You can also consider pairing it with other seafood recipes for a themed dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).