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Shrimp and Crab Casserole

Shrimp and Crab Casserole

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D. L. Mooney

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 959 kcal
  • 48%
  • Fat:
  • 68.4 g
  • 105%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet


  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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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.


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.)


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.