Cheesy Seafood Casserole Dinner

Ingredients

• 1 lb (450 g) large raw shrimp, peeled and deveined
• 8 oz (225 g) lump crabmeat, picked over for shells
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 1/2 cups (170 g) sharp cheddar, freshly grated
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• A few dashes of hot sauce
• Salt and black pepper to taste
• 1/2 cup (30 g) panko breadcrumbs
• 1 tablespoon unsalted butter, melted
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Preheat and prep: Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Peel and devein the shrimp, pick over the crabmeat for any shell fragments, and pat both completely dry with paper towels.

2. 2

   Sauté the aromatics: Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the diced onion and celery and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and stir for 30 seconds until fragrant.

3. 3

   Build the roux: Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the mixture turns a light golden color and smells slightly nutty. This removes the raw flour taste.

4. 4

   Make the cheese sauce: Pour in the milk and cream in a thin, steady stream while whisking constantly. Bring to a gentle simmer over medium heat and stir until thickened, 3 to 4 minutes. Remove from heat and stir in the cheddar, Old Bay, Worcestershire, and hot sauce. Season with salt and pepper.

5. 5

   Fold in seafood and bake: Gently fold the shrimp and crabmeat into the cheese sauce. Pour into the prepared baking dish. Toss the panko with 1 tablespoon of melted butter and scatter evenly over the top. Bake uncovered for 25 to 30 minutes until the surface is deeply golden and the edges are bubbling.

6. 6

   Rest and serve: Let the casserole sit for 5 minutes before scooping. Scatter fresh parsley over the top and serve hot.