Shrimp and Crab Casserole Recipe -
Shrimp and Crab Casserole Recipe
  • READY IN 1 hr

Shrimp and Crab Casserole

Recipe by  

"A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  2. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  4. Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2007

Good, just half the mayo and milk. You can also make it easier by using one can cream of shrimp mixed with one can milk to make the sauce -which adds more seafood flavor. I also used one box of wild rice pilaf (Near East brand, 6oz) for the rice, which added more color and flavor. Also added 1/2 cup of shredded cheese into the mixture for extra creaminess. Good base recipe and a lot of room for alterations. ***update*** I used the shrimp peel and boiled it in the milk before adding to the rice mixture and it was SUPERB. Try it.

Most Helpful Critical Review
Jan 11, 2007

Unfortunately this recipe gets an ugh... The mayonnaise really over powers the whole recipe, and it feels like a mish mash of things. Sorry, wouldn't try it again nor recommend it.

Apr 03, 2006

I always make this casserole for my non meat-eating friends. I added chopped celery, chopped waterchestnuts, and shredded Monterey Jack cheese to my casserole ingredients. Up until you add the cheese and breadcrumbs, you can easily make this a day ahead. (I personally like this recipe to sit 24 hours to let all the flavors meld.)

May 02, 2007

This was pretty good. I did change the recipe, I used 4-5 cups cooked rice, 2 cups shredded cheese, only 1 1/2 cups mayo, 1 Tbsp of hot pepper sauce, and 2 tsp Old Bay Seasoning. It was even better the next day.

May 01, 2005

Hey it just needed a little red pepper, a little crushed garlic, and cut back on the milk. I added parmesan cheese with the seasoned bread crumbs.

Jan 25, 2007

The only problem I had was that with a family of seven to feed the ratio of seafood to rice seemed exorbitant. I multipled the rice by 2.5 and it turned out GREAT! I also used fake crab legs, which were okay but next time I will splurge and use the real stuff, this recipe deserved it!

Jan 20, 2010

Skibummer and Petra I completely agree with both of you. Why bother with the recipe, or any recipe on these boards if you don't have the ingredients in the house and substituted this or that. Go out and get your ingredients and THEN write an honest review. If you're on a diet why would you even consider a recipe that calls for full fat this or that, and then complain it's to heavy. Why can't the reviewer at least for the FIRST time making any recipe USE the ingredients and follow the directions and THEN review? I think the best reviews are the ones written that say I tried it exactly as written the first time I made it, but it needed more seasoning, less mayo, whatever. I believe those are the most honest reviews, and the reviews that will help anyone who wants to be a better cook.

Sep 06, 2005

This has become a favorite recipe. Most recently I used brown instead of white rice and thought it improved both the flavor and texture; slightly nutty and more substantial.


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  • Calories
  • 959 kcal
  • 48%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 249 mg
  • 83%
  • Fat
  • 68.4 g
  • 105%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 44 g
  • 88%
  • Sodium
  • 915 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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