Crab and Shrimp Casserole


Crab and Shrimp Casserole
Submitted by: Mary Ellen Wozny of Coolville, OH

Cake Ingredients:

  • Cooking spray
  • 8 Tbsp. butter
  • 1 cup celery, finely chopped, pieces about 1/4 inch by 1/4 inch
  • 1/2 cup red onion, diced finely, smaller than celery
  • 12 oz. med. raw shrimp, peeled and deveined, tailless and headless, cut into pieces to same size as crab
  • 8 oz. raw lump crab meat
  • 4 lg. eggs, lightly beaten
  • 1/2 cup Parmesan cheese, shredded
  • 1 cup panko crumbs
  • 2 Tbsp. dried parsley leaves, or fresh equivalent, if available
  • 1/4 tsp. paprika
  • 1/4 tsp. dried cilantro leaves, optional
  • 1/8 tsp. dried dill leaves, optional
  • to taste salt and pepper
  • 20 Club crackers, crumbled


  1. Lightly coat the inside of an oven-safe 9-by-9-inch glass or ceramic casserole dish with cooking spray and set aside.
  2. Melt butter in a non-stick sauté pan, add onion and celery and cook over low heat until onion and celery are translucent. Remove from heat.
  3. Preheat the oven to 350 F.
  4. In a large bowl, combine panko, cheese, paprika and parsley. (If desired, cilantro, dill, salt and pepper can be added.)
  5. Add shrimp and crab and toss to coat. Add eggs and toss again. Gradually add onion-celery-butter mixture and mix gently but thoroughly.
  6. Place in a casserole dish, and spread mixture evenly. Sprinkle Club crackers over top of dish contents. Bake uncovered for about 30 minutes, until shrimp and crab are cooked and casserole is bubbling around edges.
  7. The top of the casserole should be golden brown. Remove from the oven; let stand for at least 10 minutes prior to serving, since this is hot and steamy when first removed from the oven.
  8. Makes about six medium servings.


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