Crayfish Lobster Cheese Casserole
Dive into the luxurious flavors of the sea with this indulgent Crayfish Lobster Cheese Casserole. Featuring tender crayfish tails and succulent lobster meat, this creamy, cheesy dish is elevated with sharp cheddar and Parmesan, creating the ultimate comfort food experience. A luscious homemade roux binds the seafood and fluffy white rice together, while a golden panko breadcrumb topping adds irresistible crunch. Perfect for special occasions or a decadent family dinner, this casserole is easy to prepare yet guaranteed to impress. Garnished with fresh parsley and bubbling with richness straight from the oven, it’s a seafood lover’s dream come true.
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Recipe Information
Ingredients
- 1 pound crayfish tails (cooked and shelled)
- 1 pound lobster meat (cooked and chopped)
- 4 tablespoons unsalted butter
- 1 yellow onion (finely diced)
- 3 garlic cloves (minced)
- 0.25 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups grated sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cups cooked white rice
- 0.75 cup panko breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir well to create a roux. Cook for 2 minutes, stirring continuously.
Gradually whisk in the milk and heavy cream. Continue to whisk until the mixture is smooth and begins to thicken, about 5 minutes.
Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted and combined. Season with salt, black pepper, and paprika.
Gently fold in the cooked crayfish tails, lobster meat, and cooked white rice until evenly combined with the cheese sauce. Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 608 mg | 47% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
