🦐🦀 Seafood Lasagna with Shrimp & Crab 🧀🔥

Tender lasagna noodles layered with a rich seafood béchamel, succulent shrimp, sweet crab, ribbons of mozzarella, and a bronzed Parmesan crust—this Seafood Lasagna is pure coastal indulgence. If you’re craving a celebratory bake that feels special but cooks in one pan, you’ve found it. The sauce is silky (thanks to a classic white roux), the seafood stays tender, and every slice cuts clean with cascading layers of flavor. 🍤🦀

In this complete guide, you’ll get an expertly tested recipe, smart chef moves to lift flavor without fuss, health and safety best practices for seafood, and a nutrition & benefits table. We’ll also answer the most common questions—freezing, make-ahead, substitutions, and how to keep seafood perfectly juicy in the oven. Let’s build a restaurant-quality lasagna you’ll be proud to serve to 8–10 happy guests. 🙌

What Makes This Seafood Lasagna Stand Out

Traditional lasagna often leans on tomato sauce and beef. Here, we pivot to a white lasagna that celebrates delicate seafood flavors. The béchamel is scented with garlic, shallot, white wine, lemon zest, and a whisper of Old Bay—enough character to feel coastal, but restrained so shrimp and crab shine. We finish with mozzarella for ooze, Parmesan for a nutty crust, and fresh herbs for brightness. The result is comforting yet elegant, with well-balanced richness that doesn’t overwhelm. ✨

The Texture Promise

Every bite should be silky, not heavy. We par-cook (or soak) noodles for a perfect bite, keep the béchamel pourable (not paste-like), and gently pre-cook the shrimp to avoid overcooking. Fold in crab right at assembly to preserve its sweet, tender flakes.

Ingredients (Serves 8–10)

Below is the full, publish-ready ingredient list built from your post, expanded with classic béchamel and lasagna components. Measurements include both volume and helpful weights where useful.

Seafood & Pasta

• Shrimp, peeled & deveined, 31–40 count: 1 lb (450 g) — pat dry
• Lump crab meat (or claw for budget): 1 lb (450 g) — well-drained & picked for shells
• Lasagna noodles (no-boil or classic): 12–15 sheets (approx. 12 oz / 340 g)

Aromatics & Seasoning

• Unsalted butter: 6 Tbsp (85 g)
• All-purpose flour: 6 Tbsp (45 g)
• Shallots, finely minced: 2 medium (about 1/2 cup / 80 g)
• Garlic, finely minced: 4 cloves (12 g)
• Dry white wine (Sauvignon Blanc/Pinot Grigio): 1/2 cup (120 ml)
• Whole milk (or 2%): 3 cups (720 ml)
• Seafood or chicken stock, low-sodium: 1 cup (240 ml)
• Lemon zest: 1 tsp (zest of 1 lemon) + 2 tsp lemon juice
• Old Bay seasoning (or seafood seasoning): 1 to 1 1/2 tsp
• Kosher salt: 1 1/4 tsp (divided; adjust to taste)
• White or black pepper, freshly ground: 3/4 tsp
• Crushed red pepper flakes (optional heat): 1/4 tsp
• Fresh parsley, finely chopped: 1/3 cup (15 g)
• Fresh chives or dill (optional): 2 Tbsp (6 g)

Cheeses

• Whole-milk mozzarella, shredded: 3 cups (12 oz / 340 g)
• Parmesan (or Parmigiano Reggiano), finely grated: 1 1/4 cups (4 oz / 115 g)
• Ricotta (for creamier layers, optional but recommended): 1 cup (8 oz / 225 g)

For the Pan & Finish

• Olive oil or butter for greasing: 1 Tbsp
• Fresh lemon wedges, for serving

Step-by-Step: Build a Silky Seafood Béchamel Lasagna

1) Prep & Par-Cook (or Soak) the Noodles

If using classic noodles: Boil in well-salted water until very al dente (2 minutes less than package), drain, and lay flat on lightly oiled sheet pans.
If using no-boil noodles: No pre-cook needed, but see the “Pro Tips” below for a quick hot-water soak that improves tenderness and reduces cracking.

2) Make the Seafood Béchamel

1. Sweat aromatics: In a large saucepan, melt 6 Tbsp butter over medium heat. Add minced shallots and a pinch of salt; cook 3–4 minutes until translucent. Add garlic; cook 30 seconds until fragrant.
2. Deglaze: Stir in 1/2 cup white wine; simmer 1–2 minutes to reduce by half.
3. Roux: Sprinkle 6 Tbsp flour over the aromatics; stir constantly 1–2 minutes to form a pale roux (no browning).
4. Whisk in liquids: Gradually whisk in 3 cups milk + 1 cup stock. Simmer gently 6–8 minutes, whisking, until silky and coat-the-spoon thick. It should pour like warm custard—add a splash of milk if too thick.
5. Season: Off heat, stir in 1–1½ tsp Old Bay, 1 tsp lemon zest, 2 tsp lemon juice, 3/4 tsp pepper, and 3/4–1 tsp salt to taste. Fold in 2 Tbsp parsley and 1 Tbsp chives/dill if using. Keep warm.

3) Gently Pre-Cook the Shrimp

Heat a large skillet with a drizzle of olive oil over medium. Season shrimp lightly with salt and a pinch of Old Bay. Cook just until the first side turns pink, 45–60 seconds; flip and cook 20–30 seconds more. Pull while slightly underdone—they’ll finish in the oven. Chop half the shrimp into bite-size pieces; leave the rest whole for attractive layers.

4) Mix Cheeses

In a bowl, combine 3 cups mozzarella, 1 cup ricotta (if using), and 1/2 cup Parmesan. Season with a pinch of salt, pepper, and red pepper flakes if you like gentle heat. This blend gives both ooze and structure.

5) Assemble

1. Grease a 9×13-inch (3–3.5 qt) baking dish with olive oil or butter.
2. Layer 1: Spread 3/4 cup béchamel on the base. Add noodles to cover.
3. Layer 2: Spoon 1 to 1 1/4 cups béchamel, scatter a third of the shrimp + a third of the crab, then a third of the cheese mixture. Top with another noodle layer.
4. Repeat for a total of three seafood layers, ending with noodles + a final veil of béchamel.
5. Finish with remaining Parmesan (about 3/4 cup) and a light drizzle of olive oil for bronzing.

6) Bake

• Cover loosely with foil (tent so cheese doesn’t stick) and bake at 375°F / 190°C for 25 minutes.
• Uncover and bake another 12–18 minutes, until bubbling at edges and the top is spotty-gold.
• Rest 12–15 minutes before slicing to set layers.
• Garnish with the remaining parsley, chives/dill, and serve with lemon wedges. 🍋

Pro Tips from the Pros (Inspired by Famous Chefs)

Gordon Ramsay–Style Precision

• Heat discipline: Keep béchamel at a gentle simmer; boiling can split dairy and dull the sauce.
• Under-cook seafood by 10–15%: Oven carryover finishes it perfectly—no rubbery shrimp.

Ina Garten’s Entertaining Ease

• Make-ahead magic: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to bake time.
• Use good Parmesan: Freshly grated Parmigiano adds nutty depth and a professional crust.

Bobby Flay’s Flavor Pop

• Citrus & spice: Lemon zest + a touch of Calabrian chili oil on the finished slice adds brightness and gentle heat.
• Grill-kissed shrimp (optional): A quick sear on a hot grill pan adds smoky notes without overcooking.

Ree Drummond (The Pioneer Woman) Family-Friendly Swaps

• Half ricotta, half cottage cheese: Budget-friendly, still creamy.
• Spinach layer: Stir 4 oz (115 g) chopped, squeezed-dry spinach into the cheese mix for extra veg.

Note: Tips are chef-inspired best practices for home cooks—not direct quotes.

Seafood Safety & Health Tips 🩺

• Freshness first: Shrimp should smell like the ocean, not “fishy.” Crab should be sweet and briny. Keep seafood cold (≤ 40°F / 4°C) until cooking.
• Shell check: Pick through crab for stray shells; run fingertips lightly to catch sharp bits.
• Cook temps: Shrimp turns pink and opaque at around 120–125°F / 49–52°C. Because this is a casserole, we undercook slightly on the stovetop and finish in the oven.
• Allergens: Shellfish is a major allergen. Keep tools, boards, and pans separate if serving mixed crowds. Label clearly when sharing at potlucks.
• Lighten smartly: Swap part of the milk for unsweetened evaporated milk for a creamy texture with fewer total calories, or use 2% milk in place of whole.
• Sodium control: Use low-sodium stock; add salt gradually and taste. Parmesan contributes saltiness, so season béchamel gently.
• Leftovers: Cool quickly, refrigerate within 2 hours, and eat within 2–3 days. Reheat to 165°F / 74°C.

Serving Ideas & Pairings

• Green crunch: Arugula or shaved fennel salad with lemon vinaigrette to balance richness.
• Vegetable sides: Roasted asparagus, blistered cherry tomatoes, or garlicky green beans.
• Wine: A crisp Sauvignon Blanc or unoaked Chardonnay pairs beautifully. 🍷

Troubleshooting: Exactly How to Nail It

Runny Slices?

• Let it rest the full 12–15 minutes before cutting; this sets layers.
• If using no-boil noodles, ensure the béchamel is thick enough to cling but still pourable.

Dry or Tough Seafood?

• Under-cook shrimp on the stove; oven time will finish them.
• Fold crab in at assembly—do not simmer crab in the sauce.

Bland Flavor?

• Don’t skip lemon zest/juice and fresh herbs; they brighten creamy sauces.
• Season in layers: béchamel, shrimp, and final cheese topping.

Ingredient Notes & Smart Swaps

• Shrimp: 31–40 count gives lots of bites per slice. Larger (16–20) also work—just chop.
• Crab: Lump = tender, showy flakes. Claw = more savory, budget-friendly. Imitation crab can work in a pinch, but is sweeter and less delicate.
• No wine? Sub with more stock plus 1 tsp white wine vinegar for brightness.
• Gluten-free: Use GF lasagna sheets and swap flour with a 1:1 GF blend or 3 Tbsp cornstarch (slurry) for roux.
• Lactose-sensitive: Use lactose-free milk and a lactose-free hard cheese alternative.

Make-Ahead, Storage & Freezer Guide

• Assemble ahead: Up to 24 hours. Wrap well and refrigerate. Bake from cold, adding 10–15 minutes.
• Freeze unbaked: Wrap tightly (plastic + foil) up to 2 months. Thaw overnight in the fridge, then bake.
• Freeze baked leftovers: Portion, wrap, and freeze up to 2 months. Reheat covered at 325°F / 165°C until 165°F / 74°C internal.

Nutrition & Health Benefits (Ingredient-by-Ingredient)

Approximate values; will vary by brands and exact yields. Based on 10 servings.

Estimated nutrition per serving (1/10th of pan): ~480–560 calories; 33–38 g protein; 24–28 g fat; 30–38 g carbohydrates; 850–1050 mg sodium (varies by cheese/stock). To reduce sodium, use low-sodium stock and half the Parmesan on top.

Step-By-Step (Quick Reference Card) 📝

1. Prep noodles (par-boil or soak). Heat oven to 375°F / 190°C.
2. Make béchamel: sweat shallot/garlic in butter, add flour, whisk in milk + stock + wine, simmer to silky. Season with Old Bay, lemon, salt & pepper.
3. Sear shrimp briefly (under-cook). Mix cheeses.
4. Assemble 3 seafood layers with béchamel, shrimp, crab, cheese; finish with noodles, béchamel, Parmesan.
5. Bake covered 25 min; uncover 12–18 min to brown. Rest 12–15 min. Garnish & serve. 🍋

10 Detailed FAQs

1) Can I use canned crab or imitation crab?

Yes. For best flavor, choose refrigerated pasteurized lump over canned. If using imitation crab (surimi), expect a sweeter, firmer bite. Rinse, pat dry, and flake before layering to avoid excess moisture.

2) Do I have to pre-cook the shrimp?

Briefly searing helps you control doneness so they don’t overcook in the oven. If you prefer, you can fold raw chopped shrimp directly into layers; add 5–7 minutes to uncovered bake time and ensure the center is piping hot.

3) Can I skip the wine?

Absolutely—sub extra stock plus 1 tsp white wine vinegar or 1 Tbsp lemon juice for brightness. The flavor will be slightly different but still delicious.

4) How do I keep the lasagna from being watery?

Keep the béchamel thick-but-pourable; thoroughly drain crab; rest the baked lasagna 12–15 minutes; and avoid overloading with ricotta. No-boil noodles benefit from a hot-water soak to improve texture and reduce excess liquid absorption during baking.

5) Can I add other seafood?

Yes—scallops (quartered), lobster, or firm white fish (cod/halibut, flaked) are excellent. Keep total seafood around 2 pounds (900 g). Pre-cook delicate fish just until it flakes, then layer gently.

6) What cheeses melt best?

Whole-milk low-moisture mozzarella for stretch; Parmesan for savory depth; ricotta for creaminess. Gruyère or fontina are great alternatives for a slightly nuttier profile.

7) Is this freezer-friendly?

Yes. Assemble unbaked, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then bake. Baked leftovers also freeze well up to 2 months—reheat covered at 325°F / 165°C to 165°F / 74°C internal.

8) Can I make this gluten-free?

Use gluten-free lasagna sheets and thicken béchamel with a 1:1 GF flour blend or a cornstarch slurry (3 Tbsp cornstarch whisked into 1/3 cup cold milk; add near the end and simmer 1–2 minutes).

9) How do I scale for 4–6 servings?

Halve the recipe and build in an 8×8-inch pan. Bake covered 18–20 minutes, then uncover 10–12 minutes, watching for bubbling edges and light browning.

10) What should I serve with it?

Keep sides bright and crunchy—a lemony arugula salad, roasted asparagus, or a crisp slaw. For bread lovers, garlicky ciabatta to swipe through the creamy sauce. 🥖

SEO Tips & Internal Resources (For Readers Who Want More)

Love this recipe? Explore related guides and how‑tos:

• Master white sauce with our step-by-step béchamel tutorial.
• See more coastal comfort in our seafood pasta collection.
• Get stacking perfection from The Ultimate Lasagna Guide.
• Shop smart with our Shrimp Buying Guide and Crab Tips & Techniques.

Full Recipe Card 📌

Seafood Lasagna with Shrimp & Crab

Yield: 8–10 servings • Prep: 35 minutes • Bake: 37–45 minutes • Total: ~1 hour 20 minutes (plus resting)

Ingredients

• 1 lb (450 g) shrimp, peeled & deveined, 31–40 count
• 1 lb (450 g) lump crab meat, drained & picked
• 12–15 lasagna noodles (no-boil or classic), ~12 oz / 340 g
• 6 Tbsp (85 g) unsalted butter
• 6 Tbsp (45 g) all-purpose flour
• 2 medium shallots, minced (1/2 cup / 80 g)
• 4 cloves garlic, minced (12 g)
• 1/2 cup (120 ml) dry white wine
• 3 cups (720 ml) whole milk (or 2%)
• 1 cup (240 ml) low-sodium seafood or chicken stock
• 1–1 1/2 tsp Old Bay seasoning
• 1 tsp lemon zest + 2 tsp lemon juice
• 1 1/4 tsp kosher salt, divided (to taste)
• 3/4 tsp freshly ground white/black pepper
• 1/4 tsp red pepper flakes (optional)
• 3 cups (340 g) shredded whole-milk mozzarella
• 1 1/4 cups (115 g) finely grated Parmesan, divided
• 1 cup (225 g) ricotta (optional)
• 1/3 cup (15 g) chopped fresh parsley + 2 Tbsp chopped chives or dill (optional)
• Olive oil or butter for greasing pan
• Lemon wedges, for serving

Instructions

1. Prep noodles: Boil classic noodles until very al dente or soak no‑boil sheets in very hot water 10 minutes; drain and lay flat on oiled trays.
2. Make béchamel: Melt butter; sweat shallots 3–4 min with a pinch of salt. Add garlic 30 sec. Deglaze with wine 1–2 min. Stir in flour 1–2 min. Whisk in milk and stock gradually; simmer 6–8 min to a silky consistency. Off heat, season with Old Bay, lemon zest/juice, salt, pepper, and red pepper flakes. Fold in some parsley/chives.
3. Sear shrimp: Season lightly; cook in a hot film of oil 45–60 sec first side, 20–30 sec second. Remove while slightly underdone. Chop half; leave half whole.
4. Cheese mix: Combine mozzarella, 1/2 cup Parmesan, and ricotta (if using). Season lightly.
5. Assemble: Grease a 9×13-inch pan. Spread 3/4 cup béchamel, add noodles, then béchamel, shrimp, crab, and cheese. Repeat 3 seafood layers total. Finish with noodles, a thin layer of béchamel, and remaining Parmesan. Drizzle a little olive oil.
6. Bake: 375°F / 190°C—covered 25 min, then uncovered 12–18 min until bubbling and golden.
7. Rest & serve: Stand 12–15 min. Garnish with herbs. Serve with lemon wedges.

Chef-Level Finishing Touches

• Lemon-chive pangrattato: Toast 1/2 cup fresh breadcrumbs in butter with lemon zest and chives; scatter over slices for crunch.
• Herb oil: Blitz parsley, dill, lemon zest, and olive oil; drizzle a few green dots on each plate for a restaurant flourish. 🌿

Reader Notes & Variations

• Scampi twist: Add 1 Tbsp butter + 1 Tbsp olive oil and 1 Tbsp minced garlic to the shrimp sear; splash with lemon juice.
• Mushroom boost: Sauté 8 oz (225 g) sliced cremini; fold into béchamel for earthiness.
• Extra-lean version: Use 2% milk, reduce butter to 4 Tbsp (60 g), and use part-skim mozzarella. Expect a slightly lighter texture.

Wrap-Up: Why This Will Become Your Signature Seafood Bake

This lasagna gives you silky sauce, juicy shrimp, sweet crab, and a perfectly caramelized top—a combination that feels celebratory yet is easy enough for a weekend dinner party. With the chef-inspired techniques above, you’ll nail seasoning, texture, and doneness every time. Save this guide, and don’t forget to check out our related deep-dives for even more coastal comfort ideas.

More resources: Seafood Pasta Recipes • How to Make Béchamel Sauce • Ultimate Lasagna Guide