Paula Deen’s Seafood Casserole Recipe: Creamy Southern Comfort Bake

Southern comfort meets coastal flavors in this rich seafood casserole that embodies Paula Deen’s signature indulgent style. The combination of tender shrimp, flaky crab, and creamy sauce creates a dish that’s pure comfort food—perfect for family gatherings or Sunday suppers.

What sets this recipe apart is the velvety sauce base made with cream, cheese, and just the right amount of seasoning. Topped with buttery breadcrumbs that toast to golden perfection, this casserole delivers that satisfying crunch with every creamy bite. The result is a dish that tastes like it came straight from a Southern kitchen.

Ingredients for Seafood Casserole Recipe Paula Deen

Rich seafood and creamy sauce ingredients combine for Paula Deen’s signature Southern comfort in every bite.

The seafood quality determines this dish’s success. Fresh Gulf shrimp and lump crabmeat are ideal—look for wild-caught at seafood counters or reputable brands like Phillips for canned crab. The cheese must be block cheddar (pre-shredded contains anti-caking agents that prevent melting). For the breadcrumbs, Japanese-style panko delivers superior crunch compared to traditional breadcrumbs. Optimal results require full-fat dairy; this isn’t the recipe for substitutions.

In a pinch, imitation crab can replace half the crabmeat, though texture differs. Half-and-half plus butter mimics heavy cream’s richness if needed. Gluten-free flour blends work for thickening, but adjust sauce consistency. The Worcestershire sauce is essential—Annie’s brand is vegetarian if preferred. For heat, add cayenne at 1/4 tsp increments alongside the Old Bay. Lemon juice can be bottled, but fresh offers brighter acidity.

Assemble the casserole up to 24 hours ahead (store unbaked, covered). Baked leftovers keep 3-4 days refrigerated or 2 months frozen. Reheat covered at 350°F until bubbling. The breadcrumb topping loses crispness when stored—refresh under the broiler for 2-3 minutes before serving. For make-ahead convenience, freeze unbaked casserole and add 10-15 minutes to baking time.

Step-by-Step Instructions for Creamy Seafood Casserole

This method delivers Paula Deen’s signature richness with perfectly balanced flavors and textures.

Step 1: Prepare the Seafood Base

Preheat your oven to 375°F. In a large skillet, melt 0.5 cup unsalted butter over medium heat until it begins to foam. Add the finely diced yellow onion and sauté for 5-6 minutes until translucent and softened. The onion should be tender but not browned.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Immediately add the 3 tbsp all-purpose flour and whisk constantly for 1-2 minutes to create a light roux. This step removes the raw flour taste and builds the foundation for your creamy sauce.

Step 2: Create the Creamy Cheese Sauce

Slowly pour in the 2 cups heavy cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still be pourable.

Reduce heat to low and stir in the 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 2 tsp Old Bay seasoning. Then gradually add the 2 cups sharp cheddar cheese and 0.5 cup Parmesan cheese, stirring until completely melted and smooth. The sauce should be velvety with no visible cheese strands.

Step 3: Incorporate the Seafood

Gently fold in the 1.5 lb large shrimp and 1 lb lump crabmeat into the cheese sauce. Be careful not to break up the delicate crabmeat. Cook just until the shrimp turn opaque and pink, about 3-4 minutes. The shrimp should be firm to the touch but not rubbery.

Remove from heat and stir in the 2 tbsp lemon juice. This brightens the rich sauce and balances the seafood flavors. Taste and adjust seasoning if needed, though the Old Bay and cheeses typically provide sufficient saltiness.

Step 4: Assemble and Bake the Casserole

Transfer the seafood mixture to a greased 9×13-inch baking dish. In a small bowl, melt 2 tbsp of the remaining butter and toss with the 1.5 cups panko breadcrumbs until evenly coated. Sprinkle this mixture evenly over the casserole, pressing down lightly to adhere.

Bake at 375°F for 20-25 minutes until the topping is golden brown and the edges are bubbling. The casserole is done when the breadcrumbs are crispy and the sauce bubbles around the edges of the dish.

Step 5: Rest and Garnish Before Serving

Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the sauce to set slightly, making serving easier. The internal temperature should be 165°F in the center when checked with an instant-read thermometer.

Just before serving, sprinkle with the 0.25 cup chopped fresh parsley for a pop of color and freshness. The parsley should be added at the last moment to preserve its bright green color and fresh flavor. Serve immediately while the topping remains crispy and the sauce is creamy.

Best Sauces and Condiments for This Recipe

Classic Tartar Sauce

This creamy, tangy sauce is my go-to for balancing the richness of seafood casserole. Whisk together 1 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp capers, and 1 tbsp fresh lemon juice. I always add 1 tsp Dijon mustard for extra depth. Serve chilled for that perfect cool contrast. 🥄

Spicy Remoulade Twist

For those who love heat, this Louisiana-style sauce brings the fire. Mix 1 cup mayo with 2 tbsp Creole mustard, 1 tbsp hot sauce (I prefer Crystal brand), and 1 tsp smoked paprika. The smoky-spicy kick cuts through the creamy casserole beautifully.

Lemon-Dill Aioli

A bright, herby aioli complements the seafood perfectly. Blend 1 cup mayo with 2 minced garlic cloves, zest of 1 lemon, and 2 tbsp chopped fresh dill. I like to thin it slightly with 1 tsp lemon juice for dipping or drizzling. The freshness balances the richness. 🌿

Garlic Butter Drizzle

Sometimes simple is best. Melt 4 tbsp unsalted butter with 2 minced garlic cloves and 1 tsp Old Bay seasoning. Drizzle this golden goodness over individual servings right before eating. The buttery garlic flavor takes it over the top.

Cocktail Sauce Kick

For a classic seafood pairing, mix 1 cup ketchup with 2 tbsp prepared horseradish, 1 tbsp lemon juice, and 1 tsp Worcestershire sauce. I love the tangy heat against the creamy casserole. Adjust horseradish to taste—start with less if you’re sensitive to spice.

Herbed Yogurt Sauce

A lighter option that still packs flavor. Combine 1 cup Greek yogurt with 1 tbsp each chopped chives, parsley, and dill. Add 1 tsp lemon zest and ½ tsp garlic powder. The cool, tangy yogurt cuts through the richness while keeping it fresh. ✨