Name: Cheesy Scalloped Crab and Shrimp Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz cooked crab meat (lump or claw); 8 oz cooked shrimp, peeled and chopped; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups milk (whole or 2%); 1 cup heavy cream; 1 ½ cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tsp Dijon mustard (optional); 1/2 tsp Old Bay seasoning or paprika; Salt and pepper, to taste; 1 cup sliced mushrooms (optional); 1/2 cup breadcrumbs (for topping); 2 tbsp fresh parsley, chopped (for garnish)

This Cheesy Scalloped Crab and Shrimp Casserole is the ultimate comfort food for seafood lovers. It’s a rich, creamy, oven-baked dish packed with tender crab, succulent shrimp, and layers of melty cheese. Topped with breadcrumbs and golden on top, it’s the kind of meal I turn to when I want something indulgent but still easy to pull together.

Why You’ll Love This Recipe

I love how this casserole brings restaurant-quality flavor into my kitchen without the need for complicated steps. The creamy cheese sauce hugs every bite of crab and shrimp, while the breadcrumb topping adds that satisfying crunch. It’s a one-dish wonder that works for holidays, dinner parties, or cozy nights at home. Plus, I can easily adapt it based on what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz cooked crab meat (lump or claw)

8 oz cooked shrimp, peeled and chopped

3 tbsp butter

3 tbsp all-purpose flour

1 cup heavy cream

2 cups milk (whole or 2%)

1 ½ cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp Dijon mustard (optional)

1/2 tsp Old Bay seasoning or paprika

Salt and pepper, to taste

1 cup sliced mushrooms (optional)

1/2 cup breadcrumbs (for topping)

2 tbsp fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

In a saucepan, I melt the butter over medium heat and sauté the onions and garlic until soft—about 3 minutes.

I stir in the flour to make a roux and cook it for another minute or two. Then I slowly whisk in the milk and cream, letting it simmer until thickened.

Once off the heat, I stir in the mustard, Old Bay, salt, pepper, and most of the cheddar and mozzarella until smooth.

In a big bowl, I gently fold in the crab, shrimp, and mushrooms (if I’m using them), coating them in the cheese sauce.

I pour it all into the dish, sprinkle the top with the remaining cheeses, Parmesan, and breadcrumbs.

I bake it uncovered for about 25–30 minutes, until it’s bubbly and golden.

After resting for 5 minutes, I garnish with fresh parsley and serve it warm—usually with a slice of crusty bread.

Servings and timing

This recipe serves 6 to 8 people as a main dish. It takes about 15 minutes of prep time and 30 minutes of baking, so I usually have it ready in under an hour.

Variations

I swap in half-and-half instead of heavy cream when I want it a bit lighter.

A splash of white wine in the sauce gives it a lovely depth.

For a gluten-free version, I use gluten-free flour and breadcrumbs without changing any other ingredients.

Sometimes I mix in a handful of frozen peas or diced bell peppers for color and texture.

I’ve even tried topping it with crushed buttery crackers instead of breadcrumbs for a Southern-style twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 325°F until heated through—usually about 15 minutes. For quicker reheating, the microwave works too, though the topping won’t stay crisp.

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FAQs

How do I make this ahead of time?

I prepare everything up to the baking step, cover it tightly, and store it in the fridge for up to 24 hours. When I’m ready to serve, I bake it as directed.

Can I freeze this casserole?

Yes, I freeze it before baking. I wrap it well with plastic wrap and foil, then freeze for up to 2 months. I bake it straight from frozen at 350°F, adding about 15–20 extra minutes.

What type of crab meat is best?

I prefer lump crab meat for its sweet, large flakes, but claw meat works well too and is more budget-friendly.

Can I use canned crab or frozen shrimp?

Definitely. I just make sure to drain the canned crab and thaw/dry the shrimp before using to avoid watery sauce.

What should I serve with it?

I usually go for a simple green salad or roasted vegetables, but it’s also perfect with rice or pasta for a heartier meal.

Conclusion

This cheesy scalloped crab and shrimp casserole is one of those dishes I keep coming back to—rich, comforting, and perfect for any seafood fan. It’s easy to prepare, endlessly adaptable, and always a crowd-pleaser. Whether for a special gathering or a cozy night in, it’s a recipe worth repeating.

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