Best 4 Sea Shell Crab Casserole Recipes

Indulge in a delightful culinary journey with our collection of irresistible sea shell crab casserole recipes. These delectable dishes combine the succulent sweetness of crab with the delicate flavors of the sea, encased in a creamy and flavorful casserole. Whether you prefer a classic crab casserole brimming with tender crab meat, a cheesy crab casserole oozing with melted mozzarella, or a spicy crab casserole infused with a kick of heat, we have something to tantalize every palate. Our recipes range from simple and quick weeknight meals to elaborate and impressive dinner party showstoppers. Each recipe is crafted with care and attention to detail, ensuring a perfect balance of flavors and textures in every bite. So, gather your loved ones, set the table, and prepare to embark on a seafood extravaganza with our sea shell crab casserole recipes.

Let's cook with our recipes!

SHRIMP & CRAB CASSEROLE

Shrimp & Crab Casserole image

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

Steps:

Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

PASTA CRAB CASSEROLE

Pasta Crab Casserole image

This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. -Georgia Mountain Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 casseroles (3-4 servings each).

Number Of Ingredients 11

Ingredients

8 ounces uncooked spiral pasta
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup butter
2 garlic cloves, minced
1 pound imitation crabmeat, chopped
1/2 cup sour cream
2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 cups shredded cheddar cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.

Nutrition Facts :

CRAB CASSEROLE

Crab Casserole image

After several days of craving a crab bake casserole like the one at my local Chinese buffet, I came up with this recipe by tweaking one that I found online. To me, this tastes pretty close to those that I've had at several chinese buffets.

Provided by tkcuvelier

Categories Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb imitation crabmeat (or real, if preferred)
1/2 large onion, finely chopped
1/4 cup mayonnaise
1/4 cup sour cream
4 ounces cream cheese (1/2 a block)
1 cup shredded swiss cheese
2 teaspoons garlic powder
1 teaspoon dried parsley (or handful fresh)
1/2 cup shredded cheddar cheese

Steps:

Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes.
VARIATION: You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.

SEA SHELL CRAB CASSEROLE

Sea Shell Crab Casserole image

Make and share this Sea Shell Crab Casserole recipe from Food.com.

Provided by rickoholic83

Categories Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups medium pasta shells
1 large onion, chopped
1 medium green pepper, chopped
3 celery ribs, chopped
3 tablespoons butter
1 (12 ounce) can evaporated milk
1/2 cup mayonnaise (reduced-fat and fat-free may not be substituted)
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 (2 1/4 ounce) can sliced ripe olives, drained
2 (8 ounce) packages imitation crabmeat, flaked

Steps:

Cook pasta according to package directions.
Meanwhile, in a large skillet, saut0░e the onion, green pepper and celery in butter until tender.
In a large bowl, combine milk and mayonnaise until blended.
Stir salt, mustard, paprika and Worcestershire sauce into the milk mixture.
Drain pasta; add the pasta along with the olives, crab and vegetables to the milk mixture. Mix well.
Transfer to a greased shallow 2-quart baking dish.
Cover and bake at 350°F for 25 minutes.
Uncover and bake 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 391.7, Fat 19.3, SaturatedFat 7.7, Cholesterol 51.9, Sodium 1382, Carbohydrate 39, Fiber 2.2, Sugar 3.7, Protein 16.7

Tips:

Choose the Right Sea Shells: Opt for large, sturdy shells like conch or scallop shells, as they can withstand the heat of the oven without cracking.
Prepare the Shells: Before using the shells, make sure to clean them thoroughly to remove any sand or debris. You can soak them in a mixture of hot water and bleach for 30 minutes, then rinse well.
Use Fresh Crab Meat: For the best flavor and texture, use fresh crab meat rather than canned or frozen. If using frozen crab meat, thaw it completely before cooking.
Don't Overcook the Crab: Crab meat cooks quickly, so be careful not to overcook it. Overcooked crab becomes tough and chewy.
Make Sure the Casserole is Hot and Bubbly: Before serving, make sure the casserole is heated through and bubbly. This ensures that the crab is cooked properly and the flavors have had a chance to meld together.

Conclusion:

Sea shell crab casserole is a delicious and elegant dish that is perfect for special occasions or a romantic dinner. With its creamy, cheesy filling and the delicate flavor of crab, this casserole is sure to impress your guests. The sea shells add a unique and festive touch, making this dish a true showstopper. So next time you're looking for a special dish to make, give sea shell crab casserole a try. You won't be disappointed!