Seafood Lasagna with Shrimp and Crab Recipe

Seafood Lasagna with Shrimp and Crab Recipe is one of those dishes that feels luxurious but doesn’t require an hour in the kitchen to pull off. Creamy, cheesy, with tender seafood layered in every bite — trust me, this recipe will become your go-to when you want to impress without stress.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Seafood Lasagna with Shrimp and Crab Recipe
• Top Tip
• How to Serve Seafood Lasagna with Shrimp and Crab Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Delicious Recipe

Ingredients & Why They Work

Each ingredient in this Seafood Lasagna with Shrimp and Crab Recipe plays a key role — from the luxurious cream to the fresh seafood. Here’s what makes them shine and some tips to help you pick the best options at the store.

• Unsalted butter: Essential for creating a smooth roux and controlling the salt level in your sauce.
• All-purpose flour: Thickens the béchamel to that perfect creamy consistency without clumping.
• Heavy cream: Adds richness and silky texture to elevate the sauce beyond a basic white sauce.
• Clam juice: Packs in briny seafood flavor without overpowering the delicate shrimp and crab.
• Garlic and onion powders: Blend seamlessly into the sauce, providing subtle aromatic depth.
• Ground nutmeg: Just a hint makes the béchamel taste cozy and warm — totally optional but recommended.
• Italian seasoning: Brings herbaceous notes that complement the seafood flavor profile.
• Parmesan cheese: Adds a salty, umami punch and helps thicken the sauce further.
• Kosher salt and black pepper: Basic seasoning you can adjust to taste as you go.
• Olive oil: For sautéing the onions and shrimp gently without losing their moisture.
• Onion: Finely chopped to mellow sweetness and soft texture.
• Shrimp (peeled, deveined, tail off): Choose fresh or thawed wild-caught shrimp for best flavor.
• Lump crab meat: Fresh or good-quality canned works well; delicate and juicy for that authentic seafood bite.
• Fresh parsley: Brightens the dish, and a sprinkle on top as garnish refreshes each serving.
• Oven-ready lasagna noodles: Saves you boiling time and layers neatly in the dish.
• Mozzarella cheese (shredded): Melts beautifully for that signature golden crust.

Make It Your Way

What I love about this Seafood Lasagna with Shrimp and Crab Recipe is how adaptable it is. I've made it for casual dinners and special occasions alike, tweaking it just a bit to suit the moment or what's in my fridge.

• Variation: One time, I swapped lump crab for scallops, and it was equally delicious — the scallops added a sweeter, buttery touch I totally adore.
• Dietary tweak: For a lighter twist, you can use half-and-half instead of heavy cream, but keep an eye on the sauce thickness.
• Heat factor: I sometimes add red pepper flakes into the sauce for a subtle kick, which adds a fun dimension without overwhelming the seafood.

Step-by-Step: How I Make Seafood Lasagna with Shrimp and Crab Recipe

Step 1: Start with a rich and creamy sauce

I melt the butter gently over medium heat before whisking in the flour — you want to cook this roux for about a minute so the raw flour taste disappears. Then, slowly adding the heavy cream and clam juice while whisking constantly is key to a smooth, lump-free sauce. Stir it often for about 5 to 7 minutes until it’s thickened and coats your spoon nicely. Adding the garlic powder, onion powder, nutmeg, Italian seasoning, parmesan, salt, and pepper at this stage really builds a flavorful base that complements the seafood perfectly.

Step 2: Sauté the shrimp and onions gently

Heat olive oil in a skillet and cook the onions until they’re just soft—around 3 to 4 minutes. Then toss in the shrimp and cook for 2 to 3 minutes until they turn pink, but be careful not to overcook them here since they’ll bake more later. I like to fold in the lump crab meat and chopped fresh parsley right off the heat so the crab stays tender and the parsley adds a fresh brightness.

Step 3: Assemble your layers with love

Spread just a thin layer of sauce on the bottom of your prepared baking dish to keep the noodles from sticking. Then arrange enough lasagna noodles to cover the bottom — some overlapping is totally fine. Layer a third of your seafood mixture, then a third of the sauce, and top with a third of the shredded mozzarella. Repeat this layering two more times to get that beautiful depth. Finish with a final noodle layer, the last of the sauce, and the remaining cheese. Cover the dish tightly with foil without touching the cheese—it prevents the top from burning while everything cooks through.

Step 4: Bake to bubbly perfection

Bake covered for 30 minutes, then remove the foil and bake uncovered for another 15–20 minutes until the cheese is golden and bubbling. Pull it out, let it rest for 10 minutes before slicing—that helps the layers settle so your lasagna doesn’t fall apart. I always sprinkle a little fresh parsley on top for that pretty, fresh pop.

How to Serve Seafood Lasagna with Shrimp and Crab Recipe

Garnishes

I like to keep garnishes simple and bright — a handful of freshly chopped parsley is classic and adds a little color and freshness. Sometimes, I’ll sprinkle on a bit of lemon zest for a zingy note that balances the richness, especially if I’m serving guests who live for that fresh twist.

Side Dishes

With the rich, cheesy seafood lasagna, I love pairing it with a crisp green salad dressed lightly with lemon vinaigrette or a simple arugula salad with shaved parmesan. Garlic bread is optional here since the lasagna is so filling, but it’s never unwelcome in my house.

Creative Ways to Present

For special occasions, I’ve served this lasagna layered in individual mini gratin dishes — guests loved having their own steaming personal portion. You can also sprinkle toasted breadcrumbs mixed with parmesan over the top before the final bake for a delightful crunchy crust variation.

Make Ahead and Storage

Storing Leftovers

I usually cool the leftovers completely before tightly wrapping the dish with plastic wrap and foil, then refrigerating. They keep beautifully in the fridge for up to 3 days, and reheating in the oven brings them back almost like freshly baked.

Freezing

If I want to stash this for another day, I freeze the entire assembled but unbaked lasagna in an airtight container or foil-wrapped dish. When thawed overnight in the fridge, I bake it straight from chilled—just add a little extra time covered with foil to ensure it heats through without drying out.

Reheating

Reheating works best low and slow in the oven at 325°F (160°C) covered with foil to keep moisture in. I let it warm through for about 20–30 minutes, then uncover for the last few minutes to refresh that bubbly cheese top. Microwave? Sure, but you might lose some of the lovely texture.

Final Thoughts

This Seafood Lasagna with Shrimp and Crab Recipe holds a special place in my kitchen because it combines indulgence with simplicity — and the results feel like a celebration every time. If you haven’t tried layering creamy sauce, fresh seafood, and melty cheese in this way, I wholeheartedly recommend it. It’s one of those dishes where effort really pays off, and your family or guests will rave about it. So go ahead, make it your own and enjoy all those amazing flavors!

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