Southern Crab & Shrimp Casserole

Ingredients

• 1 lb large shrimp, peeled, deveined, and cut into chunks
• 1 lb lump crab meat, checked for shells
• 1 cup celery, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 cup onion, finely chopped
• 1 tbsp butter, for sautéing
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 1 cup sharp cheddar cheese, shredded
• 1 tsp garlic powder
• to taste salt and pepper
• 1 sleeve Ritz crackers, crushed
• 4 tbsp unsalted butter, melted
• to garnish fresh parsley

Instructions

1. 1

   Rinse and pat the shrimp dry. Season lightly with salt, pepper, and a touch of lemon juice to brighten their sweetness.

2. 2

   In a skillet, melt the tablespoon of butter. Gently sauté the celery, onion, and bell pepper until soft and fragrant. Set aside to cool slightly.

3. 3

   Warm a clean pan over medium heat. Give the shrimp a brief sear until they begin to blush pink at the edges. Remove and keep warm to preserve their tenderness.

4. 4

   In a large bowl, whisk together the mayonnaise, sour cream, Old Bay, Worcestershire, garlic powder, and the sautéed vegetables. Fold in the cheddar cheese and the crab, taking care not to break the delicate lumps.

5. 5

   Stir in the shrimp, then transfer the mixture to a greased baking dish. Combine the crushed Ritz crackers with the melted butter and scatter across the top.

6. 6

   Bake at 350°F for 30 to 35 minutes until the filling bubbles and the crust turns golden. Finish with fresh parsley and serve warm.