Seafood Lasagna with Shrimp and Crab Recipe is one of those dishes that feels fancy but is surprisingly approachable to make at home. Creamy, cheesy layers filled with tender shrimp and sweet crab come together in a way that will impress anyone lucky enough to share your table.
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Why You'll Love This Recipe
This seafood lasagna quickly became one of my go-to recipes for special dinners because it pairs luxurious flavors with a straightforward method. I love that it’s indulgent yet fun to make, and sharing it feels like giving a little culinary gift to my friends and family.
- Rich, creamy sauce: The blend of cream, clam juice, and parmesan gives the sauce a velvety texture packed with umami.
- Perfect seafood combo: Shrimp and crab bring distinct textures and sweetness that balance beautifully.
- Ease of assembly: You don’t have to boil noodles ahead—using oven-ready lasagna sheets makes the process simple and less messy.
- Make-ahead potential: You can prep the layers in advance, saving stress on the day you want to serve it.
Ingredients & Why They Work
The magic of this Seafood Lasagna with Shrimp and Crab Recipe lies in how the ingredients come together to create layers of flavor and texture. The rich white sauce ties the whole thing together, while the fresh seafood adds a delicate sweetness that is absolutely irresistible.
- Unsalted butter: Provides a clean base for the roux, ensuring better control over saltiness.
- All-purpose flour: Thickens the cream into a luscious béchamel sauce.
- Heavy cream: Adds richness and smooth texture that coats the noodles perfectly.
- Clam juice: Injects subtle briny depth without overpowering the seafood.
- Garlic powder & onion powder: These keep the sauce savory and well-rounded without fresh aromatics overpowering the delicate seafood taste.
- Ground nutmeg (optional): Just a pinch adds warmth and complexity to creamy sauces — a classic touch!
- Italian seasoning: Blends herbs that compliment both the seafood and the cheese.
- Parmesan cheese: Sharp, nutty flavor that enhances the sauce’s savory notes.
- Kosher salt & black pepper: Essential for seasoning layers evenly.
- Olive oil: Used to gently sauté the onions and shrimp, imparting a light fruity flavor.
- Onion: Adds sweetness and a bit of bite that balances the creamy sauce.
- Shrimp: Tender, quick-cooking seafood that retains a nice bite if not overdone.
- Lump crab meat: Provides delicate flakes of sweetness and an amazing texture contrast.
- Fresh parsley: Brightens the decadent dish with a pop of herbaceous freshness.
- Oven-ready lasagna noodles: Save time and skip boiling — they absorb sauce beautifully during baking.
- Mozzarella cheese: Melts to create those irresistible gooey cheesy layers everyone loves.
Make It Your Way
I love putting my personal spin on this Seafood Lasagna with Shrimp and Crab Recipe depending on what I have on hand or the occasion. Don’t be shy to tweak it to your taste—it’s incredibly forgiving!
- Variation: Sometimes I swap out the crab for lobster when I want to make it extra special for company—it’s a crowd-pleaser every time!
- Dairy-free option: Use coconut cream and a dairy-free cheese substitute to adapt it. The creaminess remains surprisingly good.
- Extra veggies: Adding thinly sliced zucchini or spinach layers is a great way to sneak in some greens and add a fresh bite.
- Spicy kick: Toss in a pinch of red pepper flakes to the sauce for a gentle heat that pairs nicely with seafood.
Step-by-Step: How I Make Seafood Lasagna with Shrimp and Crab Recipe
Step 1: Start with the Creamy Sauce
Begin by melting butter in a saucepan over medium heat. Whisk in the flour until it forms a smooth paste—this is your roux, which thickens the sauce beautifully. Slowly pour in the heavy cream and clam juice, whisking constantly to prevent lumps. Keep stirring until the sauce thickens, about 5-7 minutes. Then, add garlic powder, onion powder, nutmeg if you’re using it, Italian seasoning, parmesan, salt, and pepper. Set aside—you’ll thank yourself later for this smooth, flavorful base!
Step 2: Cook the Seafood and Aromatics
In a skillet, warm olive oil over medium heat and sauté chopped onions until they’re soft and fragrant, about 3-4 minutes. Add the shrimp and cook just until they turn pink—this usually takes 2-3 minutes. Overcooking will make them tough, so keep a close eye. Remove from heat, then carefully fold in lump crab meat and freshly chopped parsley for brightness.
Step 3: Layer Up the Lasagna
Grease your 9x13-inch baking dish, then spread a thin layer of your creamy sauce on the bottom. Arrange the oven-ready noodles to cover it—overlapping a little is fine. Next, spread a third of the seafood mixture over the noodles, followed by a third of the sauce, then sprinkle on a third of the shredded mozzarella. Repeat this layering two more times, finishing with noodles, the remaining sauce, and top with the last bit of mozzarella. This layering ensures every bite is packed with seafood and saucy goodness.
Step 4: Bake to Perfection
Cover the dish tightly with foil to keep the moisture in, but make sure it doesn’t touch the cheese so it doesn’t stick. Pop it in a 350°F oven and bake covered for 30 minutes. Then remove the foil and bake uncovered for another 15-20 minutes to get a golden, bubbly top. Once out of the oven, let it rest for 10 minutes—this helps the layers set and makes cutting much easier.
Top Tip
After making this Seafood Lasagna with Shrimp and Crab Recipe a handful of times, I’ve picked up a few tips that make everything smoother and tastier. These little shortcuts and tricks save me stress in the kitchen every time I make it.
- Don't overcook the shrimp: Shrimp cook quickly and become rubbery if left too long. Pull them from heat as soon as they're pink and curled.
- Prevent soggy noodles: Using oven-ready lasagna noodles means you don't need to boil them first, but make sure to spread the sauce evenly so the noodles absorb moisture uniformly.
- Layer evenly: Distribute the seafood and cheese so every slice has that perfect combination of flavors and textures.
- Let it rest: Resist the urge to dive in right away. Resting the lasagna helps it firm up for cleaner slices and better presentation.
How to Serve Seafood Lasagna with Shrimp and Crab Recipe
Garnishes
I always finish mine with a sprinkle of fresh chopped parsley—it adds a lovely burst of color and fresh herbal brightness that cuts through the richness. Sometimes, a little lemon zest on top can add a surprising zing that wakes up the flavors beautifully.
Side Dishes
A crisp green salad with a light vinaigrette is the perfect counterbalance to the creamy lasagna. I also like roasting some asparagus or serving steamed broccoli on the side for crunch and extra veggies.
Creative Ways to Present
For special occasions, I sometimes bake individual portions in small ramekins—great for a dinner party because each guest gets their own cheesy seafood delight. You can also top with a little extra parmesan and broil for 2 minutes for a crispy golden crust that impresses visually and texturally.
Make Ahead and Storage
Storing Leftovers
I store leftover seafood lasagna in an airtight container in the fridge for up to three days. It reheats well and actually tastes even better as the flavors have had time to meld overnight.
Freezing
If I want to prep ahead, I assemble the lasagna but don’t bake it. Wrap tightly with plastic wrap and foil, then freeze for up to two months. Bake it straight from the freezer—just add about 20 extra minutes to the baking time.
Reheating
To reheat, I cover the lasagna with foil and warm it in a 350°F oven for 20-25 minutes until heated through. This prevents it from drying out and keeps the cheese gooey and melty.
Frequently Asked Questions:
Absolutely! Just be sure to thaw them completely and pat dry before cooking, to prevent excess water from making the lasagna watery.
You can substitute seafood stock, fish stock, or even a mix of white wine and water for clam juice. Just keep it light to preserve that delicate seafood flavor.
Yes! The flavors are mild and approachable, making it a hit with kids and adults alike. Just serve it with a side of veggies to balance the meal.
This particular recipe highlights shrimp and crab, but you can adapt it by replacing seafood with mushrooms, artichokes, and vegan cheese to create a vegetarian or vegan version. Swapping the heavy cream for plant-based alternatives works well too.
Final Thoughts
Making this Seafood Lasagna with Shrimp and Crab Recipe feels like a little celebration every time I serve it. It’s rich without being overwhelming and has that perfect homemade vibe that says you care. I really hope you try this recipe—it’s a guaranteed way to turn an ordinary dinner into something unforgettable with just a bit of effort and love.
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Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This creamy seafood lasagna combines succulent shrimp and lump crab meat layered with rich béchamel sauce infused with clam juice, mozzarella, and parmesan cheese. Baked to golden perfection, it's a delightful twist on traditional lasagna that's perfect for seafood lovers looking for an impressive, comforting main course.
Ingredients
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Seafood Mixture
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled, deveined, and tail off
- 8 ounces lump crab meat
- ¼ cup chopped fresh parsley, plus more for garnish
Assembly
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously until the mixture is smooth and bubbly, cooking for about 1 minute. Gradually pour in the heavy cream and clam juice while whisking constantly to avoid lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens. Remove from heat and stir in garlic powder, onion powder, nutmeg if using, Italian seasoning, parmesan cheese, salt, and pepper. Set aside.
- Cook Seafood: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3-4 minutes until softened. Add the shrimp and cook for 2-3 minutes until just pink. Remove from heat and gently fold in the lump crab meat and chopped parsley.
- Layer Assembly: Spread a thin layer of the prepared sauce over the bottom of the greased baking dish. Arrange enough oven-ready lasagna noodles to cover the bottom, overlapping slightly if needed. Spread one-third of the seafood mixture evenly over the noodles, followed by one-third of the sauce. Sprinkle with one-third of the shredded mozzarella cheese. Repeat this layering two more times, finishing with a top layer of noodles, the remaining sauce, and the remaining mozzarella cheese.
- Bake: Cover the dish tightly with aluminum foil, ensuring the foil does not touch the cheese to prevent sticking. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking uncovered for an additional 15-20 minutes until the top is golden and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to set. Garnish with additional fresh parsley before serving. Enjoy!
Notes
- Use oven-ready noodles to skip boiling and simplify the layering process.
- Substitute lump crab meat with imitation crab if desired, though fresh lump crab provides better flavor and texture.
- For a lighter version, replace heavy cream with half-and-half, but the sauce may be less rich.
- Cover the baking dish tightly with foil to keep moisture in and prevent the top cheese from burning during the first baking phase.
- Allow the lasagna to rest after baking to help it set and make slicing easier.
- If fresh parsley is unavailable, dried parsley can be used in the sauce, but fresh is best for garnish and flavor.
Nutrition
- Serving Size: 1 slice (⅛ of recipe)
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 130 mg
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