Shrimp-And-Crab Bake
A creamy seafood casserole combining shrimp, crab, rice, and vegetables with savory seasonings, perfect for a comforting family dinner or special occasion.
Ingredients
- 2 cans (10 3/4 oz.) condensed cream of shrimp soup ⓘ
- 3 cups milk ⓘ
- 1 lb. cleaned, deveined medium shrimp, cut in half crosswise ⓘ
- 4 cups instant white rice ⓘ
- 1 lb. imitation crabmeat, cut into bite-sized pieces ⓘ
- 1 cup sweet red pepper, chopped
- 1 (10 oz.) package frozen peas, slightly thawed ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons Old Bay seasoning ⓘ
- 1/2 teaspoon black pepper
- 1 cup half-and-half ⓘ
Instructions
- Whisk together one can of condensed cream of shrimp soup and the milk in a large saucepan until well blended.
- Bring to a boil over medium heat. Remove from heat and stir in the shrimp and rice.
- Cover and let stand for 5 minutes.
- Transfer the shrimp-soup mixture to a large bowl.
- Stir in the crab meat, chopped sweet red pepper, thawed peas, the remaining can of soup, seasonings, and half-and-half.
- Transfer the mixture to a lightly oiled 13 x 9 x 2-inch baking dish.
- Cover and refrigerate overnight if preparing a day ahead.
- When ready to cook, preheat the oven to 375°F (190°C).
- Bake the casserole, covered, for 55 minutes.
- Uncover, scatter crackers over the top, and bake for an additional 15 minutes or until golden brown.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding a dash of hot sauce or Worcestershire sauce to the mixture. If you prefer a lighter version, you can substitute low-fat milk for the whole milk and use reduced-fat cream of shrimp soup. Fresh herbs like parsley or dill can enhance the dish's freshness. If you're short on time, frozen shrimp can be used instead of fresh.
Serving Suggestions
Serve this Shrimp-and-Crab Bake hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables. For a heartier meal, serve it alongside garlic bread or a side of your favorite pasta. This dish is perfect for gatherings and showcases American recipes with seafood.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions, but be mindful not to overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-And-Crab Bake contains roughly 891 calories, with 22g protein, 147g carbohydrates, and 29g fat. It is an excellent source of iron (74% of the Daily Value), dietary fiber (68% of the Daily Value), and protein (43% of the Daily Value). Note that it is relatively high in sodium, at 2435mg per serving (106% 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 fresh crabmeat instead of imitation crab?
Yes, you can use fresh crabmeat for a more authentic flavor. Just be sure to adjust the quantity based on your taste preference, as fresh crab can be more delicate than imitation crab.
What can I substitute for instant white rice?
If you don't have instant white rice, you can use regular long-grain rice, but you'll need to adjust the cooking time. Alternatively, quinoa or cauliflower rice can be used for a healthier option, though cooking times will vary.
Can this dish be made ahead of time?
Absolutely! You can prepare the casserole a day in advance and refrigerate it overnight. Just be sure to cover it tightly to prevent drying out. Bake it the next day as directed for a hassle-free meal.
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).