Crab and shrimp casserole

Nathalie 79

1 pound large shrimp, peeled and deveined

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

Stir in the flour and cook for another 2 minutes, stirring constantly.

Gradually whisk in the milk and chicken broth until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.

Season the sauce with Old Bay seasoning, salt, and pepper to taste.

Gently fold in the lump crabmeat and shrimp, making sure they are evenly coated with the sauce.

Transfer the mixture to the prepared baking dish and spread it out evenly.

Sprinkle the shredded cheddar cheese over the top of the casserole, followed by the breadcrumbs.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.

Remove from the oven and let it cool for a few minutes before serving.

Garnish with chopped fresh parsley before serving.

Enjoy your delicious Crab and Shrimp Casserole!

Prep Time: 20 minutes | Cooking Time: 35-40 minutes | Total Time: Approximately 1 hour | Servings: 6-8

You can use fresh or canned crabmeat for this recipe, depending on availability and preference.

Feel free to add other seafood such as scallops or lobster for added flavor and variety.

Serve the casserole with crusty bread or over cooked rice for a complete meal.

Make sure to thaw frozen shrimp before using and pat them dry with paper towels to remove excess moisture.

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