This Baked Crab-Stuffed Shrimp Casserole Recipe is an absolute game-changer. It’s an exquisite blend of succulent crab meat and shrimp, crowned with a melty, golden crust that brings the sea right to your table. If you’re looking to impress your guests or treat yourself to a special dinner, look no further!
Why You’ll Love This Recipe
- Seafood Delight: Packed full of juicy crab and shrimp, it delivers a taste of the coast with every bite.
- Elegant Presentation: This dish looks stunning on the table, making it perfect for special occasions.
- Rich, Savory Flavor: With a mix of butter, herbs, and spices, each mouthful is a symphony of flavors.
- Versatile: Easily adaptable with ingredient swaps to suit your taste or dietary needs.
Ingredients You’ll Need
This Baked Crab-Stuffed Shrimp Casserole Recipe is all about the freshness and quality of its ingredients. Each component plays a vital role, ensuring that the flavors are harmonious, the texture is spot on, and the color is vibrant and appealing.
- Butter: Creates a luscious richness and helps sauté the vegetables to perfection.
- Shallots, Celery, and Red Bell Pepper: These aromatics add depth and a satisfying crunch.
- Crab Meat: The star of the dish, delivering that sweet, ocean flavor that is irresistible.
- Parmesan Cheese: Provides a sharp, salty kick that complements the seafood beautifully.
- Lemon Zest and Juice: Brightens the dish with a hint of zing.
- Old Bay Seasoning: Essential for adding that signature Cajun kick.
Variations
Feel free to make this Baked Crab-Stuffed Shrimp Casserole Recipe your own. It’s incredibly flexible and can adapt to suit your personal preferences, dietary needs, or whatever ingredients you have on hand!
- Swap Out the Seafood: If crab isn’t available, try using scallops or a white-fleshed fish.
- Spicy Kick: Add some diced jalapeños or a sprinkle of cayenne pepper to heat things up.
- Cheesy Upgrade: Experiment by adding some mozzarella or Gruyere for a gooey center.
How to Make Baked Crab-Stuffed Shrimp Casserole Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 375℉. In a large skillet, melt 3 tablespoons of butter over medium heat. Add your minced shallots, celery, red bell pepper, and garlic. Let them sweat together for about 4-5 minutes until they become fragrant and tender. Introduce the dry sherry at this stage and let it cook for another minute to deglaze the flavors that cling to the skillet.
Step 2: Prepare the Seafood Mixture
Transfer the sautéed veggies into a bowl to cool slightly. Gently mix in the cracker crumbs, Old Bay seasoning, black pepper, Parmesan cheese, lemon zest, and parsley. Once it’s cool enough, fold in the crab meat and mayonnaise, being careful not to break the crab lumps. Every piece of crab should be encased in this aromatic mixture.
Step 3: Assemble and Bake
In your selected casserole dish, arrange the shrimp with their tails upright. Drizzle them with a little olive oil and season with salt and pepper. Spoon the crab mixture over the shrimp, ensuring every morsel is smothered. Dot with the remaining butter and sprinkle with paprika for color. Bake for 15-18 minutes, finishing with a 2-minute broil for that perfect crust.
Pro Tips for Making Baked Crab-Stuffed Shrimp Casserole Recipe
- Jumbo Shrimp Secrets: Ensure your shrimp are clean and dry before butterflying for the best presentation and texture.
- Crab Careful: Always check crab meat for hidden shells to avoid unwelcome surprises in your dish.
- Flavor Maximize: Let your stuffing cool slightly before adding the crab to preserve its chunkiness.
- Perfect Broiling: Keep an eye on your casserole during broiling to avoid burning the top.
How to Serve Baked Crab-Stuffed Shrimp Casserole Recipe
Garnishes
This dish is beautifully complemented by a sprinkle of fresh parsley and a zest of lemon. The fresh greenery and citrus will enhance its vibrant visuals and add a fresh note at the very end.
Side Dishes
A crisp green salad or a side of buttery asparagus pairs wonderfully with this Baked Crab-Stuffed Shrimp Casserole Recipe. These options provide a light, refreshing contrast to the richness of the casserole.
Creative Ways to Present
Try serving this dish in individual ramekins for a personalized touch. It’s a creative way to impress and ensures everyone gets their fair share of that delightful crust.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be cautious of the crab as it can quickly overpower if left for too long.
Freezing
While the crab and shrimp casserole is best enjoyed fresh, you can freeze it before baking. Wrap tightly in foil and seal in a freezer-safe bag for up to one month.
Reheating
To reheat, cover your casserole with foil and bake at 350℉ until heated through. Remove the foil for the last few minutes if you wish to crisp up the top again.
FAQs
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Can I use imitation crab meat for this recipe?
While fresh crab meat is recommended for its flavor and texture, imitation crab can be used as a budget-friendly alternative. Keep in mind, the flavor profile will change slightly.
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How do I butterfly shrimp?
Butterflying shrimp involves slicing almost through the back of the shrimp to make a wide opening, which helps it hold more stuffing. Clean out the vein during this process.
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What else can I add to the stuffing?
Feel free to add ingredients like chopped spinach or artichoke hearts to the stuffing for variety. Just be sure to keep the moisture levels balanced.
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Is it okay to cook the casserole without the shrimp tails?
Yes, you can remove the shrimp tails if preferred. However, they add an elegant touch and make for easy handling while eating.
Final Thoughts
There you have it—the Baked Crab-Stuffed Shrimp Casserole Recipe that’s sure to become a staple in your culinary repertoire. This dish is perfect for turning any meal into a special occasion, thanks to its inviting flavors and stunning presentation. I invite you to dive in and discover how truly delightful home-cooked seafood can be!
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Baked Crab-Stuffed Shrimp Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Seafood, Main Course
- Method: Baking
- Cuisine: American
Description
This delectable Baked Crab-Stuffed Shrimp Casserole combines succulent jumbo shrimp with a rich crab and cracker stuffing, baked to golden perfection. Perfect for a festive seafood feast, it offers a blend of tender shrimp, flavorful stuffing, and a touch of lemon and parsley for a vibrant finish.
Ingredients
For the Stuffing
- 4 tablespoons butter, divided
- 2 shallots, diced (about 1/2 cup)
- 1/2 cup celery, minced
- 1/2 cup red bell pepper, minced
- 5 garlic cloves, grated
- 3 tablespoons dry sherry
- 2 cups buttery crackers (Clubhouse-style)
- 1 1/2 teaspoons Old Bay Seasoning
- 1/2 teaspoon black pepper
- 1/3 cup mayonnaise
- 1/2 cup Parmesan cheese
- 1/3 cup fresh flat leaf parsley, chopped, plus more for garnish
- Zest of 1 lemon, plus wedges, for serving
For the Shrimp
- 1 pound crab meat, thoroughly filtered and shells removed
- 1 pound jumbo shrimp, butterflied (about 16-18)
- Olive oil, salt and pepper
Additional
- 1 tablespoon butter, cut into small pieces
- Paprika, for garnish
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and prepare a 2 1/2 or 3-quart casserole dish.
- Sauté vegetables: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the diced shallots, minced celery, red bell pepper, and grated garlic. Sauté for 4-5 minutes until fragrant and tender.
- Add sherry and crackers: Pour in the dry sherry carefully and cook for another minute. Stir in the crushed buttery crackers, Parmesan cheese, Old Bay Seasoning, black pepper, lemon zest, and chopped parsley. Mix well, then remove from heat to let cool slightly.
- Prepare shrimp: In the casserole dish, clean and butterfly the jumbo shrimp by cutting along the outside to devein, then slicing almost through the shrimp. Rinse and dry thoroughly. Drizzle with olive oil and season with salt and pepper. Arrange the shrimp evenly around the dish with the tails up and flat side down.
- Combine crab and stuffing: Once the stuffing mixture cools a bit, fold in the crab meat and mayonnaise gently to maintain texture and prevent shell fragments. Carefully fold to combine without breaking up the crab.
- Stuff the shrimp: Spoon the crab-stuffing mixture into the cavity of each shrimp, ensuring the tail remains above the stuffing. Top the casserole with small pieces of butter and sprinkle paprika over for color.
- Bake: Place the casserole in the oven and bake for 15-18 minutes until shrimp are cooked through and the topping is golden brown. Broil for an additional 2 minutes to enhance color and crispness.
- Serve: Garnish with chopped parsley and serve with lemon wedges for squeezing over the casserole.
Notes
- The recipe uses jumbo shrimp for presentation, but you can substitute smaller shrimp if necessary.
- To serve without shrimp tails, remove the tails before baking.
- Ensure crab meat is thoroughly filtered to avoid shell fragments in the stuffing.
- This dish pairs well with a crisp white wine or chilled sparkling water.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 210 mg
