Shrimp-Crabmeat Casserole
A creamy seafood casserole featuring tender shrimp and crabmeat, topped with crunchy potato chips and paprika, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Boil the shrimp until cooked, then drain and set aside.
- In a mixing bowl, combine the cooked shrimp, crabmeat, chopped onion, chopped celery, and mayonnaise.
- Add Worcestershire sauce to the mixture and stir well.
- Transfer the mixture to a buttered casserole dish.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes.
- Remove from oven and sprinkle with potato chip crumbs and paprika.
- Return to the oven and bake for an additional 10 minutes until topping is golden.
Tips & Substitutions
For an even richer flavor, consider adding some diced bell peppers or a splash of lemon juice to the mixture. If you're out of Worcestershire sauce, soy sauce can serve as a substitute. To save time, use pre-cooked shrimp or canned crabmeat. This casserole can be made ahead of time and refrigerated until ready to bake.
Serving Suggestions
Serve this delicious casserole with a fresh green salad or some crusty bread to soak up the flavors. It pairs beautifully with American recipes like the Baked Marine Dinner or a light, tangy side like coleslaw. This dish is perfect for gatherings or as a comforting family meal.
Storage & Reheating
Store any leftover Shrimp-Crabmeat Casserole 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 15-20 minutes, or until heated through. Avoid microwaving, as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Crabmeat Casserole contains roughly 314 calories, with 9g protein, 21g carbohydrates, and 24g fat. It is an excellent source of vitamin A (48% of the Daily Value), dietary fiber (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 724mg per serving (31% 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 for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. This will help ensure even cooking and the best texture. Be sure to pat them dry before adding to the mixture.
What type of crabmeat is best for this casserole?
Lump crabmeat is ideal for its sweet flavor and tender texture, but you can also use claw meat for a more economical choice. Canned crabmeat works well too, but drain it thoroughly to avoid excess moisture in the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate. When you're ready to serve, just pop it in the oven straight from the fridge, adding a few extra minutes to the baking time.
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).