Shrimp and Crab Casserole Recipe - Allrecipes.com
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
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  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!

 
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.

 
Aug 23, 2007

I absolutely LOVE this recipe. So does my husband. It freezes well and when heated is wonderful! Yummy!

 

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Nutrition

  • 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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