Crab, Shrimp, and Artichoke Casserole

This crab, shrimp, and artichoke casserole is a delicious way to serve Louisiana seafood.

Crab, Shrimp, and Artichoke Casserole
Serves 6
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Ingredients
  1. 1 pound fresh large shrimp, peeled and deveined
  2. 1 teaspoon lemon zest, divided
  3. 2 tablespoons fresh lemon juice, divided
  4. ½ teaspoon salt, plus more to taste
  5. Ground black pepper
  6. 1 pound jumbo lump crabmeat, picked free of shells
  7. 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  8. ¼ cup butter
  9. 1½ teaspoons minced garlic
  10. ¼ teaspoon cayenne pepper
  11. 2 cups fresh bread crumbs
  12. 1 tablespoon chopped fresh parsley
  13. 1 tablespoon chopped fresh chives
  14. 1 tablespoon chopped fresh lemon thyme (see note)
  15. 1 tablespoon chopped fresh lemon basil (see note)
  16. ½ bunch green onions, finely chopped
  17. 1½ cups half-and-half
  18. ¼ cup fresh grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 350º. Spray a 1½-quart baking dish with nonstick cooking spray.
  2. In a medium bowl, combine shrimp, ½ teaspoon lemon zest, 1 tablespoon lemon juice, and salt and pepper to taste. In a separate bowl, combine crabmeat, remaining ½ teaspoon lemon zest, remaining 1 tablespoon lemon juice, and salt and pepper to taste.
  3. Pat artichoke hearts with paper towels to remove excess moisture, and cut in half lengthwise.
  4. In a large skillet, melt butter over medium heat. Add garlic, ½ teaspoon salt, and cayenne. Cook, stirring constantly, for 1 minute. Add bread crumbs; cook, stirring frequently, until lightly browned, 3 to 4 minutes. Remove from heat, and stir in parsley, chives, lemon thyme, and lemon basil.
  5. In prepared baking dish, layer half of shrimp, half of crabmeat, half of green onion, half of artichokes, and half of bread crumb mixture; repeat layers. Pour half-and-half evenly over bread crumbs, and sprinkle with cheese.
  6. Bake until lightly browned, 35 to 45 minutes.
Notes
  1. For lemon basil, substitute 1 tablespoon chopped fresh basil and 1 teaspoon lemon zest. For lemon thyme, substitute 1 tablespoon chopped fresh thyme, and 1 teaspoon lemon zest.
Louisiana Cookin https://www.louisianacookin.com/
2016-11-28T13:47:50+00:00

11 Comments

  1. Toni October 3, 2015 at 11:36 am - Reply

    What would you serve with this casserole?

  2. cornelia smithwick November 27, 2016 at 1:39 pm - Reply

    Hi should this be served over rice? green salad on the side??? How many people will one casserole serve???

    • Editor November 28, 2016 at 1:42 pm - Reply

      Serving this casserole over rice with a side salad is a terrific meal! Considering it has two pounds of seafood in it, you could get about 10 servings (if you serve it over rice).

  3. JERI Sanders July 15, 2017 at 6:30 pm - Reply

    LOVE THE RECIPES.

  4. GG July 17, 2017 at 7:13 pm - Reply

    what is a good substitute for the crabmeat? It’s so expensive…….

    • Editor July 24, 2017 at 7:29 am - Reply

      There is nothing quite like lump crabmeat, but 1 pound of cooked crawfish tails would make a nice substitution.

    • Joann Zeringue November 7, 2017 at 9:35 am - Reply

      A mild white fish. I use halibut but flounder or a similar fish would work.

  5. ShARON November 23, 2017 at 2:59 pm - Reply

    This is great!!! Added a littlecream cheese to the seafood layer. YUM!!

  6. Rhonda December 2, 2017 at 9:05 pm - Reply

    Can you substitute can artichoke hearts for frozen? I couldn’t find any frozen.

    • Editor December 4, 2017 at 9:04 am - Reply

      You sure can substitute canned artichoke hearts for frozen. The texture will be a little different, but still delicious!

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