Seafood Lasagna with Shrimp and Crab Recipe is one of those dishes that instantly elevates a weeknight dinner into something special. Creamy, cheesy, and brimming with delicate seafood flavors, it’s a guaranteed crowd-pleaser that feels impressive without requiring a culinary degree.
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Why You'll Love This Recipe
Honestly, this seafood lasagna ranks high on my list of “go-to comfort meals.” It’s rich and cozy, yet feels light thanks to the bright notes from shrimp and crab. Plus, layering the creamy sauce with tender noodles and melted cheese? Pure magic every time.
- Creamy, Flavorful Sauce: Made with clam juice and heavy cream for that perfect seafood-infused richness you won’t get elsewhere.
- Elegant but Easy: Feels fancy enough for guests but is surprisingly straightforward to prepare.
- Perfect Seafood Pairing: Shrimp and crab balance beautifully, delivering sweet and succulent bites throughout.
- Make-Ahead Friendly: This recipe is great for prepping in advance or freezing for later.
Ingredients & Why They Work
Every ingredient in this seafood lasagna plays a crucial role in building layers of flavor and texture. Here’s why I stick with these essentials and some advice on sourcing them.
- Unsalted butter: Creates a smooth roux base for the sauce, controlling salt levels better than salted butter.
- All-purpose flour: Thickens the sauce to that comforting creamy consistency you want in lasagna.
- Heavy cream: Adds luscious richness and helps mellow the briny clam juice.
- Clam juice: Boosts the seafood flavor deeply without overpowering.
- Garlic and onion powder: These pantry staples add warm, subtle layers of flavor without extra prep.
- Nutmeg (optional): A pinch brings gentle warmth and depth, especially nice in creamy sauces.
- Italian seasoning: Blends herbs perfectly to complement seafood and cheese.
- Parmesan cheese: Adds salty sharpness and umami complexity to the sauce.
- Kosher salt and black pepper: Balances seasoning throughout.
- Olive oil: Used to soften onions and gives a subtle fruity note.
- Onion: Freshly chopped for a touch of sweetness and texture.
- Shrimp: Opt for small peeled and deveined ones to ensure even cooking and easy layering.
- Lump crab meat: Look for high-quality lump meat for the best texture and flavor—you don’t need the super fancy stuff either.
- Fresh parsley: Brightens the dish and makes a pretty garnish.
- Oven-ready lasagna noodles: Save time and hassle—no boiling required.
- Mozzarella cheese: Melts beautifully for that gooey top layer everyone loves.
Make It Your Way
I love how flexible this Seafood Lasagna with Shrimp and Crab Recipe is—feel free to swap in your favorite shellfish or jazz up the herbs. Making it your own is part of the fun!
- Swap the Seafood: I once made this with scallops instead of shrimp and loved the sweet, tender bites it added.
- Dairy-Free Version: Use coconut cream and a plant-based cheese alternative to keep it creamy without dairy.
- Herb Variations: Fresh dill or tarragon added a lovely twist that brightened the seafood nicely.
- Spicy Kick: A pinch of red pepper flakes stirred into the sauce gives a surprising warmth that wakes up your palate.
Step-by-Step: How I Make Seafood Lasagna with Shrimp and Crab Recipe
Step 1: Create That Creamy Sauce
Start by melting butter over medium heat and whisking in flour until smooth—this little roux is key for a velvety sauce. Slowly add your heavy cream and clam juice while whisking continuously, so lumps don’t sneak in. Patience here pays off; stirring for 5-7 minutes until thickened makes the sauce luxuriously creamy.
Step 2: Sauté Your Seafood and Aromatics
Heat olive oil and soften the finely chopped onion—watch for that translucent glow. Adding shrimp last ensures they stay tender and juicy; cook just until pink. Then fold in crab and fresh parsley gently to keep those delicate lumps intact.
Step 3: Layer It Up
The layering’s where this recipe really shines—spread a thin sauce layer in the dish to keep noodles from sticking, then alternate between noodles, seafood, sauce, and mozzarella. Doing thirds makes the perfect balance of cheesy, saucy, and seafood-y goodness.
Step 4: Bake to Perfection
Cover your lasagna with foil carefully to protect the cheese from sticking, bake for 30 minutes, then uncover to get that beautiful golden crust for 15-20 minutes more. Letting it rest before serving helps everything set up nicely so it slices without falling apart.
Top Tip
Over time, I’ve found a few tricks that help my seafood lasagna turn out perfectly every time. Here’s what I’ve learned that I hope will save you some kitchen guesswork:
- Master the Roux: Take your time whisking the flour and butter before adding liquids to avoid lumps in your sauce. It's the base of silky lusciousness.
- Don’t Overcook Shrimp: I’ve burned this step once or twice — shrimp cook quickly, so pull them off the heat as soon as they're pink and opaque.
- Use Oven-Ready Noodles: They cut down prep time and keep your layers neat without the mushy risk of boiled noodles left too wet.
- Rest Before Serving: This one is a game changer—letting it settle for 10 minutes after baking stops the filling from sliding around.
How to Serve Seafood Lasagna with Shrimp and Crab Recipe
Garnishes
I’m big on fresh parsley sprinkled on top for a pop of color and mild freshness that cuts through the richness. Sometimes a few lemon wedges on the side bring a zesty lift that guests really enjoy.
Side Dishes
Pair this with a crisp green salad dressed in a light vinaigrette or a simple sautéed green vegetable like asparagus or green beans. I also love serving crusty garlic bread to sop up any extra sauce.
Creative Ways to Present
For special occasions, I’ve served individual portions in small ramekins for a charming, elegant presentation. Another fun idea is to sprinkle breadcrumbs with parmesan on top before baking for a crunchy finish.
Make Ahead and Storage
Storing Leftovers
I always let leftover lasagna cool completely, then cover tightly with aluminum foil or transfer to an airtight container. It keeps well in the fridge for up to 3 days—perfect for a quick reheat lunch or dinner.
Freezing
Freezing works beautifully here. I assemble the whole dish, cover tightly with foil, and freeze before baking. When ready, just bake a bit longer from frozen—no thawing required. It’s great for planning ahead or when you want to impress without stress.
Reheating
Reheat in the oven at 350°F covered with foil to keep it moist, about 20-25 minutes. Microwave works in a pinch but the oven keeps the texture intact and melts cheese just right, giving you that fresh-baked feel.
Frequently Asked Questions:
Fresh crab is a wonderful option if you can get it, but keep in mind that lump crab meat is already cooked and ready to use, which saves time and helps keep delicate texture intact during baking. If using fresh crab, cook and pick the meat carefully to avoid overcooking.
No need to pre-cook if you choose oven-ready noodles. They cook perfectly baked in the sauce and help keep the lasagna layers firm without becoming mushy. If you use regular noodles, be sure to boil them until al dente before layering.
If clam juice isn't available, you can use fish stock or a light seafood broth. For a quick fix, a mix of white wine with a bit of lemon juice can complement the seafood flavors nicely as well.
Absolutely! You can assemble the entire lasagna a day ahead, keep it refrigerated, and bake it when ready. This step helps flavors meld and means the bake time might be just slightly longer if it’s cold from the fridge.
Final Thoughts
Seafood Lasagna with Shrimp and Crab Recipe has become one of my favorite dishes for sharing with friends because it hits all the right notes: creamy, savory, and filled with tender seafood goodness. I hope when you make it, you find the same comfort and joy in each bite that I do—and don’t forget to customize it your way. Trust me, once you try it, this will be one you reach for again and again.
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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-American
Description
A rich and creamy Seafood Lasagna combining shrimp, crab meat, and a luxurious clam cream sauce layered with mozzarella and parmesan, baked to golden perfection. This comforting dish is perfect for special occasions or a delicious family dinner.
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, tail off
- 8 ounces lump crab meat
- ¼ cup chopped fresh parsley, plus more for garnish
Lasagna Layers
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make Sauce: In a medium saucepan over medium heat, melt the butter then stir in the flour, whisking until smooth. Cook for 1 minute, then slowly add the heavy cream and clam juice while whisking constantly to avoid lumps.
- Thicken Sauce: Continue cooking and stirring the sauce for 5-7 minutes until it thickens. Then stir in garlic powder, onion powder, nutmeg if using, Italian seasoning, parmesan cheese, kosher salt, and black pepper. Remove from heat and set aside.
- Cook Seafood: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until softened. Add shrimp and cook for 2-3 minutes until they turn pink. Remove from heat, then gently fold in the crab meat and chopped parsley.
- Layer Lasagna: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Place enough lasagna noodles to cover the bottom with slight overlap. Spread one-third of the seafood mixture over the noodles, followed by one-third of the sauce, and then sprinkle one-third of the shredded mozzarella cheese on top.
- Repeat Layers: Repeat the layering process two more times, ending with a final layer of noodles topped with the remaining sauce and shredded mozzarella cheese.
- Bake Covered: Cover the dish tightly with aluminum foil, making sure it does not touch the cheese. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving. Garnish with extra chopped parsley and enjoy!
Notes
- Use fresh seafood for best flavor, but frozen shrimp and crab can be used if thawed properly.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be less thick and rich.
- Oven-ready noodles save time and do not need pre-cooking; if using regular noodles, boil according to package instructions before layering.
- To enhance flavor, add a splash of white wine to the sauce while cooking before thickening.
- Make sure to cover the lasagna with foil loosely to prevent the cheese from burning during the initial bake.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully in an oven or microwave.
Nutrition
- Serving Size: 1 serving (approximate ⅛ of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg
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