Crab & Shrimp Pavarotti

Named with the kind of grandeur this dish deserves, Crab and Shrimp Pavarotti is a seafood casserole that hits every high note.

Lump crab meat and chopped shrimp fold into a rich mixture of Italian breadcrumbs, evaporated milk, mayo, sliced mushrooms, and hard-boiled eggs. Lemon juice and Worcestershire sauce cut through the richness, keeping each bite balanced.

Thirty minutes from mixing bowl to table. That’s it. A dusting of paprika on top adds color and a gentle smoky warmth.

Chef Tips

• Use lump crab and keep the pieces intact. Fold gently rather than stirring so you get beautiful chunks of crab throughout instead of shreds.
• Chop the hard-boiled eggs into even pieces. They add a creamy, protein-rich layer that makes this casserole surprisingly hearty.
• Don’t skip the Worcestershire and lemon juice. Without them, the casserole leans too rich. Those two ingredients provide the savory-bright backbone that holds everything together.