Shrimp And Crab Casserole Bake is a rich casserole that is simple to make, delicious to eat, and doesn’t cost a fortune.
This recipe for Shrimp and Crab Casserole Bake was given to me by my cousin. She made it one day, and I loved it. I think you will like it, too. The creamy cheese sauce and seafood will remind you of Lobster Thermidor, but not nearly as expensive. Of course, you can dress this up by using real crab or even adding lobster to it.
What to Serve with Shimp and Crab Casserole
I like to serve this with salad and a glass of white wine. The salad is best served with a light vinegarette as this dish is already rich. A side of broccoli or fresh green beans would be delightful, too. Roasted vegetables in Balsamic Butter would also make a fine side.
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Shrimp And Crab Bake
Equipment
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Ingredients
- 1 pound linguini
- ½ pound imitation crab
- ½ pound shrimp, cooked
- ½ cup mozzarella, grated
- ½ cup jack cheese, grated
- ½ cup parmesan, grated
- 2 tablespoon flour
- 2 tablespoon unsalted butter
- 1 ½ cup milk
- ¼ teaspoon nutmeg
- 1 bay leaf
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon pepper, freshly ground
Instructions
- 1 pound linguiniCook pasta until al dente. Drain and reserve.
- 2 tablespoon flour, 2 tablespoon unsalted butter, 1 1/2 cup milk, 1/4 teaspoon nutmeg, 1/4 teaspoon cayenne, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 bay leafTo make the bechemel, melt butter on low heat and add flour. Mix well to combine. Add nutmeg, cayenne, salt, pepper, and bay leaf. Stir until thickened.
- 1/2 pound imitation crab, 1/2 pound shrimp, 1/2 cup mozzarella, 1/2 cup jack cheese, 1/2 cup parmesanMix cheese into bechamel and stir thoroughly until all cheese is melted. Add shrimp and crab. Combine pasta and sauce in baking pan. Dust with parmesan and bake at 350 til sauce is bubbling and slightly browned on top.
Notes
Nutrition
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 arse. 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. Update: My Windows 10 machine does just fine with the old version of BigOven, so I’m still a happy camper. I have, however, now found AnyList for the web and Android which has a shopping list feature and is Alexa capable.
