Ingredients:

  • 1 lb medium shrimp, peeled, deveined, and tails removed
  • 1 lb jumbo lump crabmeat, drained
  • 1 cup finely diced celery
  • 0.5 cup diced shallots
  • 1 green bell pepper, finely diced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium seafood stock
  • 0.75 cup 2% milk
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tbsp Old Bay seasoning
  • 1 tsp dry mustard
  • 1 tbsp dry sherry
  • 1 cup Panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Preheat oven to 375°F (190°C). Sauté the finely diced celery, shallots, and green bell pepper in 3 tablespoons of butter in a large heavy-bottomed skillet over medium heat until translucent, approximately 5 minutes.
  2. Whisk the flour into the sautéed vegetables to create a blond roux. Cook for 1-2 minutes to remove the raw flour taste.
  3. Slowly pour in the seafood stock and 2% milk, whisking constantly until the sauce thickens into a smooth velouté.
  4. Remove the skillet from heat. Stir in the Greek yogurt, Old Bay seasoning, dry mustard, and a splash of dry sherry until fully incorporated.
  5. Gently fold the raw shrimp and lump crabmeat into the warm sauce. Transfer the mixture into a 1.5-quart broiler-safe casserole dish.
  6. In a small bowl, combine Panko breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle evenly over the seafood mixture.
  7. Bake for 20-25 minutes until the seafood is cooked through and the topping is golden brown and shattering. Serve immediately.