A medley of seafood and vegetables comes together in this simple and warm seafood casserole recipe. Rice makes it a hearty dish, and everything is cooked beneath a topping of crunchy bread crumbs until golden brown and bubbly.
Serve the casserole hot from the oven with a simple green salad or these bright ginger green beans.
Ingredients for Seafood Casserole
- Long grain and wild rice: Using a long grain and wild rice mix adds more texture and a subtle nuttiness to this dish, but if you have just long grain rice, that will work fine.
- Crabmeat: You can use either thawed frozen crabmeat or canned crabmeat here. Frozen will have a fresher taste and a flakier texture.
- Shrimp: Stir in pretty pink cooked shrimp, deveined and ready to eat. Cut larger shrimp into bite-sized pieces.
- Celery: The light, anise-flavor of celery is a perfect match for seafood.
- Onion: Onions always add a boost of savory flavor to casseroles and sautes.
- Green pepper: Finely chopped green pepper is mixed in to add a light vegetal, grassy note.
- Mushrooms: Soft canned mushrooms are easy to add, already cut and cooked.
- Pimientos: Pimiento peppers add vibrant color and sweetness.
- Mayonnaise: Creamy mayo brings richness and liquid to form a delicious sauce. Mayo stands up to heat well, unlike a straight dairy product like sour cream or yogurt.
- Milk: We call for 2% milk, but any percentage will add the necessary liquid to help cook the rice and make a sauce. A lower-fat milk will be slightly less rich, whole milk slightly more.
- Worcestershire sauce: Just a bit of Worcestershire sauce adds a hit of umami that highlights the savory flavors perfectly. (Try it in tuna salad too.)
- Bread crumbs: Dry bread crumbs sprinkled over the top offer a crunchy texture and make the casserole an appetizing golden brown on top.
Directions
Step 1: Cook the rice
Preheat the oven to 375°F. Cook the rice according to the package directions.
Step 2: Combine all the ingredients
In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk together the mayonnaise, milk, pepper and Worcestershire sauce, then stir that combination into the seafood mixture. Stir in the rice.
Step 3: Bake until bubbly
Put ingredients in a greased 13×9-inch baking dish, then sprinkle the top with bread crumbs. Bake, uncovered, until golden brown and bubbling, 40 to 50 minutes.
Seafood Casserole Variations
- Add other veggies: You can swap in or add different veggies, like shallots, other peppers or fresh mushrooms.
- Freshen with fresh herbs: Sprinkling chopped fresh herbs over the casserole after cooking will add a bit of bright freshness to the dish. Herbs like parsley and tarragon are natural accompaniments to seafood.
- Try other toppings: Instead of dry bread crumbs, try the throwback flavor of crushed toasted buttery crackers, like Ritz, to top the casserole. Or mix the bread crumbs with a few tablespoons of grated Parmesan cheese.
How to Store Seafood Casserole
You can store this seafood casserole, covered, in the refrigerator for one to two days.
How should I reheat seafood casserole?
Seafood is delicate and susceptible to overcooking. The simplest way to reheat it is to warm individual portions in the microwave at low or medium power until just warmed through.
Seafood Casserole Tips
How should I serve baked seafood casserole?
Just as with other cooked seafood, try serving this casserole with lemon wedges for guests to squeeze on if they like, adding some tang and freshness to the warm, rich dish.
Can I use other seafood in this casserole?
You may use different seafood, as long as it will cook at the same rate as everything else. If you’re looking for affordability, imitation crabmeat can be swapped in. Or if you have canned clams in your pantry, try those.
Are there any alternatives to the mayonnaise in this dish?
Several readers have had success substituting a creamy condensed soup, like cream of mushroom or cream of chicken, in place of the mayonnaise.
