Ingredients:
- 🦐 1 pound shrimp, peeled and deveined
- 🦀 1 pound lump crab meat
- 🧅 1 small onion, finely chopped
- 🧄 2 cloves garlic, minced
- 🌶️ 1 small green bell pepper, chopped
- 🧈 4 tablespoons butter
- 🍞 1 cup breadcrumbs
- 🧀 1 cup shredded cheese (cheddar or your favorite type)
- 🥛 1 cup heavy cream
- 🍋 Juice of 1 lemon
- 🌿 1 teaspoon parsley, chopped
- 🌶️ 1/2 teaspoon cayenne pepper (optional, for a little kick)
- 🧂 Salt and pepper to taste
Instructions:
- Prepare the Shrimp: Preheat your oven to 350°F (175°C). Lightly season the shrimp with salt and pepper, and set aside.
- Cook the Vegetables: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onions, garlic, and bell pepper, and sauté until soft (about 3-5 minutes).
- Combine Ingredients: Add the shrimp to the skillet and cook until they just turn pink, about 2-3 minutes. Stir in the crab meat, lemon juice, parsley, and cayenne pepper (if using). Mix gently to avoid breaking up the crab meat.
- Add Cream and Cheese: Pour in the heavy cream and bring to a simmer. Sprinkle in half of the shredded cheese and stir until melted and well combined.
- Assemble the Casserole: Pour the mixture into a lightly greased baking dish. Sprinkle the breadcrumbs evenly over the top, then add the remaining cheese.
- Bake: Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumbs. Place the casserole in the oven and bake for 20-25 minutes or until the top is golden brown and bubbly.
- Serve: Remove from the oven, let it cool slightly, and garnish with extra parsley. Serve warm with a side salad or garlic bread.
Enjoy your rich, creamy Crab and Shrimp Casserole!