Sea Shell Crab Casserole
Dive into the comfort of coastal cuisine with this indulgent Sea Shell Crab Casserole—an easy-to-make, crowd-pleasing dish perfect for weeknights or special gatherings. Tender pasta shells are combined with succulent crab meat and enveloped in a rich, velvety cheese sauce made from sharp cheddar, parmesan, and a hint of cream. Infused with bright lemon zest, aromatic garlic, and a sprinkle of fresh parsley, this casserole is then topped with golden, crispy panko breadcrumbs for a delightful crunch. Baked to perfection in just 25 minutes, this seafood-inspired casserole is a harmonious blend of creamy, savory, and fresh flavors. Pair it with a crisp green salad or roasted vegetables for a complete and satisfying meal.
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Recipe Information
Ingredients
- 8 oz medium pasta shells
- 12 oz crab meat (lump or claw, fresh or canned)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 cloves garlic, minced
- 0.5 cups yellow onion, finely chopped
- 2 tbsp parsley, freshly chopped
- 1 tsp lemon zest
- 0.5 cups panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart casserole dish and set aside.
Cook the pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain, rinse with cold water, and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until translucent, about 3-4 minutes.
Sprinkle the flour into the skillet and whisk constantly for 1-2 minutes to cook off the raw flour taste.
Gradually pour in the milk and heavy cream, whisking constantly to create a smooth sauce. Simmer for 2-3 minutes, until slightly thickened.
Stir in 1 cup of shredded cheddar cheese and 1/4 cup of parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth. Season with salt, black pepper, and lemon zest.
Add the cooked pasta shells and crab meat to the cheese sauce, stirring gently to combine. Fold in 1 tablespoon of fresh parsley.
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
In a small bowl, mix the panko breadcrumbs, olive oil, remaining 1/4 cup of parmesan cheese, and a pinch of paprika (if using). Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with the remaining parsley before serving.
Serve warm and enjoy your Sea Shell Crab Casserole!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 405 mg | 31% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 369 mg | 8% | |
*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.
