Shrimp and Crab Casserole Bake

Shrimp And Crab Casserole Bake
Recipes in this Post

I decided to save money this month by actually using a calendar and a shopping list. I pulled up some older recipes, put them on the menu, and made my shopping list accordingly. We will see at the end of the month if I actually followed through or if I went bananas.

I have been saving my recipes on my computer for a really, really long time. It started with Meal Master, an ancient DOS program. I had about 350 recipes that were all my own, and then I had to get something better. I picked BigOven because it did everything I wanted it to, and it imported Meal Master recipes. Then, BigOven did something I think is kind of stupid. They went web/android only and decided not to support BigOven software on Windows 10. That meant I would have to put new recipes in on my phone or tablet, which is a real pain in the a–s. No thank you! I have a Windows 7 computer which I will eventually (soon) upgrade to Windows 10, and then I will no longer have BigOven available. So, today, I went shopping for new recipe software, and I found Living Cookbook. I was able to import all 675 recipes. It seems to be just what I wanted, I think I’m a happy camper now.

This recipe for Shrimp and Crab Casserole Bake was given to me by my cousin and was one of the original recipes on had in Meal Master. She made it one day, and I loved it. I think you will like it, too.

Shrimp and Crab Casserole Bake

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Calories per serving: 391

Fat per serving: 19 g

Saturated fat per serving: 11 g

Carbs per serving: 25 g

Protein per serving: 29 g

Sugar per serving: 7 g

Sodium per serving: 1039 mg

Shrimp and Crab Casserole Bake


1 pk Linguine
1/2 pound Imitation crab
1/2 pound Shrimp cooked
1/2 cup Mozzarella grated
1/2 cup Jack Cheese grated
1/2 cup Parmesan grated
2 tablespoon Flour
2 tablespoon Butter
1 1/2 cup Milk
1/4 teaspoon Nutmeg
1 Bay leaf
1/4 teaspoon Cayenne
1/4 teaspoon Salt
1/4 teaspoon Pepper freshly ground


    Cook pasta until al dente. Drain and reserve.
    To make bechemel, melt butter on low heat and add flour. Mix well to combine. Add nutmeg, cayenne, salt, pepper and bayleaf. Stir until thickened.
    Mix cheese into bechemel and stir thoroughly until all cheese is melted. Add shrimp and crab. Combine paste and sauce in baking pan. Dust with Parmesan and bake at 300 til sauce is bubbling and slightly browned on top, about 40 hour.


You can, of course, use real crab for this, but the point of this blog is gourmet recipes on a budget. If you refrigerate the casserole before baking it, increase the time in the oven by 20 minutes.

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