Crab, Shrimp, and Artichoke Casserole

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

 

Crab, Shrimp, and Artichoke Casserole
Author: 
 
Ingredients
  • 1 pound fresh large shrimp, peeled and deveined
  • 1 teaspoon lemon zest, divided
  • 2 tablespoons fresh lemon juice, divided
  • ½ teaspoon salt, plus more to taste
  • Ground black pepper
  • 1 pound jumbo lump crabmeat, picked free of shells
  • 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  • ¼ cup butter
  • 1½ teaspoons minced garlic
  • ¼ teaspoon cayenne pepper
  • 2 cups fresh bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh lemon thyme (see note)
  • 1 tablespoon chopped fresh lemon basil (see note)
  • ½ bunch green onions, finely chopped
  • 1½ cups half-and-half
  • 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
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.
Nutrition Information
Serving size: 6 Calories: 488 Fat: 20g Saturated fat: 11g Unsaturated fat: 7g Carbohydrates: 36g Sugar: 3g Sodium: 1607mg Fiber: 5g Protein: 41g Cholesterol: 279mg

12 COMMENTS

    • 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).

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