This crab, shrimp, and artichoke casserole is a delicious way to serve Louisiana seafood.
Crab, Shrimp, and Artichoke Casserole
Author: Sarah Liberta
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
- Preheat oven to 350º. Spray a 1½-quart baking dish with nonstick cooking spray.
- 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.
- Pat artichoke hearts with paper towels to remove excess moisture, and cut in half lengthwise.
- 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.
- 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.
- 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.
What would you serve with this casserole?
Because this casserole is so rich, we’d suggest this Apple-Jicama Slaw ( https://www.louisianacookin.com/apple-jicama-slaw/ ) or a Shaved Brussels Sprouts Salad with Bacon Vinaigrette (https://www.louisianacookin.com/shaved-brussels-sprouts-bacon-vinaigrtte/ )
Hi should this be served over rice? green salad on the side??? How many people will one casserole serve???
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).
LOVE THE RECIPES.
what is a good substitute for the crabmeat? It’s so expensive…….
There is nothing quite like lump crabmeat, but 1 pound of cooked crawfish tails would make a nice substitution.
A mild white fish. I use halibut but flounder or a similar fish would work.
This is great!!! Added a littlecream cheese to the seafood layer. YUM!!
That sounds great. How much did you add?
Can you substitute can artichoke hearts for frozen? I couldn’t find any frozen.
You sure can substitute canned artichoke hearts for frozen. The texture will be a little different, but still delicious!
This dish was very tasty, but a little dry. I made a lemon beurre blanc that complimented it well. Next time I will cut back on the bread crumbs and add a little milk to the half and half. I also added chopped spinach and mushrooms
How much spinach & mushrooms did you add? I noticed this casserole had no veggies. But the best crab pie recipe I use doesn’t either.
I used eggplant instead or artichoke & it was delicious!!
Hello. My husband does not like artichoke. I want to make this but looking for other ideas in place of it? Any good substitutes would be appreciated! Thank you!