Coastal Delight: Crab and Shrimp Casserole

Pat the shrimp dry with paper towels and set aside. Gently break the crab meat into bite‑size chunks, being careful not to over‑handle it; this preserves its delicate texture. Toss both with a pinch of salt, pepper, and the Old Bay seasoning, then let them rest while you build the sauce.

Making the Creamy Base

1. Sauté Aromatics. In a large, oven‑safe skillet, melt 3 tbsp unsalted butter over medium heat. Add the diced onion and celery, cooking 4‑5 minutes until they soften and turn translucent. Stir in the minced garlic and lemon zest; sauté an additional 30 seconds until fragrant, being careful not to brown the garlic.
2. Build the Sauce. Sprinkle 2 tbsp all‑purpose flour over the softened vegetables, stirring constantly for 1 minute to form a light roux. Gradually whisk in 1 cup whole milk, ensuring no lumps form. Continue whisking until the mixture thickens, about 3‑4 minutes, and coats the back of a spoon.
3. Incorporate Cheese & Spice. Lower the heat to low and stir in 1 cup shredded sharp cheddar cheese until melted and smooth. Add the smoked paprika, optional cayenne, and a final pinch of salt and pepper. This step creates the rich, velvety coating that will envelop the seafood.
4. Combine Seafood. Gently fold the seasoned shrimp and crab meat into the cheese sauce, making sure each piece is evenly coated. The sauce should look glossy and slightly thick—if it appears too thin, let it simmer a minute longer.