Creamy Shrimp and Crab Casserole
This creamy shrimp and crab casserole is a high-protein, comforting dish featuring tender shrimp, sweet crab, and wholesome vegetables, making it perfect for a quick yet flavorful seafood dinner.
Ingredients
- 8 ounces cream cheese, cubed
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 celery ribs chopped
- 1 large green pepper, chopped
- 1 pound cooked shrimp (31-40 per pound), peeled and deveined
- 2 cans (6 ounces each) crabmeat, drained, flaked, and cartilage removed
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup cooked rice
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 teaspoon garlic salt
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon cayenne pepper
- 3/4 cup shredded cheddar cheese
- 1/2 cup crushed butter-flavored crackers (about 12 crackers)
- Thinly sliced green onions (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine the cream cheese with 2 tablespoons of butter. Cook over low heat until melted and smooth, stirring constantly.
- In a large ovenproof skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and green pepper, sautéing until tender (about 5-7 minutes).
- Stir in the cooked shrimp, flaked crabmeat, condensed cream of mushroom soup, cooked rice, drained mushrooms, garlic salt, hot pepper sauce, and cayenne pepper. Mix well to combine.
- Pour the melted cream cheese mixture into the skillet and stir until everything is evenly coated.
- In a small bowl, combine the shredded cheddar cheese and crushed crackers. Sprinkle this mixture over the casserole.
- Bake the casserole uncovered for 25-30 minutes, or until the top is golden and bubbly. If desired, garnish with thinly sliced green onions before serving.