Ingredients:

  • 1 lb Medium Shrimp, peeled, deveined, and tails removed
  • 8 oz Lump Crabmeat, drained and picked for shells
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Old Bay Seasoning
  • 4 tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 0.5 cup Celery, finely diced
  • 3 cloves Garlic, minced
  • 0.25 cup All-purpose Flour
  • 1.5 cups Whole Milk
  • 0.5 cup Sour Cream
  • 1 cup Sharp Cheddar Cheese, shredded
  • 0.5 tsp Cayenne Pepper
  • 3 cups Cooked White Rice
  • 1 cup Panko Breadcrumbs
  • 2 tbsp Butter, melted
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish generously with butter.
  2. Spread the 3 cups of cooked white rice in an even layer at the bottom of the dish to act as a juice-absorbing thermal buffer.
  3. In a small mixing bowl, toss the shrimp and lump crabmeat with lemon juice and Old Bay seasoning to pre-season the seafood.
  4. Melt 4 tbsp of butter in a large skillet over medium heat. Sauté the onion and celery until translucent (about 5 minutes), then add the minced garlic and cook for another 60 seconds.
  5. Whisk in the flour to create a roux, cooking for 1-2 minutes until slightly toasted. Gradually pour in the milk, whisking constantly until the sauce thickens and reaches a velvety consistency.
  6. Remove the skillet from heat and fold in the sour cream, cayenne pepper, and half of the shredded cheddar cheese until smooth.
  7. Arrange the seasoned seafood over the rice layer. Pour the cream sauce evenly over the seafood and top with the remaining cheddar cheese.
  8. In a small bowl, combine panko breadcrumbs, 2 tbsp melted butter, and parsley. Sprinkle the mixture over the casserole.
  9. Bake for 30 minutes until the seafood is opaque and the topping has reached a shattering-crispy, golden-brown finish.