Shrimp and Crab Casserole

Main Course

Recipe courtesy of Shrimp Country by Anna Marlis Burgard

Serves 4

  • ¼ cup diced yellow onion 
  • ¼ cup diced bell pepper (red and/ or green) 
  • Olive oil or butter for sautéing and coating the baking dish 
  • 4 cups cooked white rice 
  • ¾ cup mayonnaise 
  • ½ cup tomato sauce 
  • 12 ounces peeled and deveined medium shrimp 
  • 1 pound crabmeat, picked over to remove shells 
  • 2 tablespoons seafood boil spice 
  • 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

Click image to enlarge


Preheat the oven to 350°F. In a sauté pan over medium heat, gently cook the onion and pepper in a little oil or butter until tender, about 5 minutes.

Combine the onion and pepper with the rice, mayonnaise, tomato sauce, shrimp, crab­meat, and seafood boil spice and transfer to a buttered 8-inch square baking dish; top with the bread crumbs.

Transfer to the oven and bake until browned and bubbly, 25 to 30 minutes.


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