There’s something special about a Seafood Casserole that brings a sense of comfort and elegance to family dinners. This recipe brims with succulent seafood flavors, blending scallops, shrimp, flounder, and crabmeat into a creamy, rich dish that’s sure to please. Every time I make it, I’m reminded of a cozy Saturday evening when my husband and I first tried this together. We ended up loving it so much that it has become a staple in our home, perfect for impressing guests or indulging in a special family meal.
If you’re looking to expand your recipe book with more exciting meals, you might like to check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This Seafood Casserole is not just delicious; it’s also straightforward and quick to prepare. The dish combines tender seafood with a creamy sauce, amped up by aromatic garlic and onion flavors. Whether you’re hosting a dinner or enjoying a quiet meal at home, this casserole makes a great centerpiece. Plus, you get to experience a taste of the sea straight from the oven without needing elaborate cooking skills.
Ingredients
- 6 large scallops
- 4 oz flounder fillets
- 4 oz lump crabmeat (picked over for shells)
- 6 large shrimp (peeled and deveined)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- 1 fl oz white wine
- 2 tbsp flour (all-purpose, to thicken)
- 3/4 cup chicken stock
- 1/2 tsp onion powder
- 4 tbsp butter
- 1/2 cup heavy cream
- 1/2 tsp chopped Italian parsley (freshly chopped for best flavor)
- 1/2 tsp Old Bay seasoning
Step-by-step instructions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and scallops to the pan and sauté for about a minute. Add a splash of white wine to deglaze the pan, then incorporate the heavy cream, chicken stock, Dijon mustard, garlic powder, onion powder, and black pepper. Continue sautéing for an additional minute before removing the shrimp and scallops from the pan. Set aside for later use.
- To the pan with the remaining sauce, add 2 tablespoons of butter dredged in flour (beurre manie). Let the mixture simmer over low heat until the sauce has thickened to your desired consistency. Once thickened, remove from heat and mix in the seared scallops, shrimp, and crab meat. Set this seafood mixture aside.
- Preheat your oven to 350°F. Place the flounder fillets at the bottom of each casserole dish. Add a little water to the dish and sprinkle the fillets with Old Bay seasoning. Bake the flounder in the preheated oven for 10 minutes. After baking, drain any excess water from the casserole dish.
- With the flounder pre-baked and the water drained, add the prepared seafood mixture on top of the flounder fillets in the casserole dish. Sprinkle with additional Old Bay seasoning. Return the casserole dish to the oven and bake at 350°F for an additional 25 minutes, or until the top becomes golden brown and bubbly.
- After baking, remove the casserole dish from the oven and let it cool slightly before serving. Sprinkle the Italian parsley over the dish.
Recipe tips & variations
- For an extra burst of flavor, consider adding a pinch of red pepper flakes to the sauce.
- You can swap the flounder for any mild white fish you prefer.
- Want a cheesy finish? Sprinkle some shredded Parmesan over the top before baking.
Storage & reheating
Store any leftovers of the Seafood Casserole in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 300°F until warmed through, about 15 minutes. You could also microwave individual portions, but be careful not to overcook as the seafood can become rubbery.
FAQs
Can I make this casserole ahead of time?
Absolutely! Prepare and assemble the casserole without baking. Cover it and store it in the refrigerator for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the cooking time.
What if I don’t have chicken stock?
No worries! Vegetable broth or a light seafood stock can be used as alternatives with great results.
Is there a way to make it less creamy?
You can reduce the creaminess by using half-and-half instead of heavy cream. It’ll still be delicious, just slightly lighter.
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Seafood Casserole
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and elegant Seafood Casserole brimming with succulent seafood flavors including scallops, shrimp, flounder, and crabmeat.
Ingredients
- 6 large scallops
- 4 oz flounder fillets
- 4 oz lump crabmeat (picked over for shells)
- 6 large shrimp (peeled and deveined)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- 1 fl oz white wine
- 2 tbsp flour (all-purpose, to thicken)
- 3/4 cup chicken stock
- 1/2 tsp onion powder
- 4 tbsp butter
- 1/2 cup heavy cream
- 1/2 tsp chopped Italian parsley (freshly chopped for best flavor)
- 1/2 tsp Old Bay seasoning
Instructions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and scallops to the pan and sauté for about a minute. Add a splash of white wine to deglaze the pan, then incorporate the heavy cream, chicken stock, Dijon mustard, garlic powder, onion powder, and black pepper. Continue sautéing for an additional minute before removing the shrimp and scallops from the pan. Set aside for later use.
- To the pan with the remaining sauce, add 2 tablespoons of butter dredged in flour (beurre manie). Let the mixture simmer over low heat until the sauce has thickened to your desired consistency. Once thickened, remove from heat and mix in the seared scallops, shrimp, and crab meat. Set this seafood mixture aside.
- Preheat your oven to 350°F. Place the flounder fillets at the bottom of each casserole dish. Add a little water to the dish and sprinkle the fillets with Old Bay seasoning. Bake the flounder in the preheated oven for 10 minutes. After baking, drain any excess water from the casserole dish.
- With the flounder pre-baked and the water drained, add the prepared seafood mixture on top of the flounder fillets in the casserole dish. Sprinkle with additional Old Bay seasoning. Return the casserole dish to the oven and bake at 350°F for an additional 25 minutes, or until the top becomes golden brown and bubbly.
- After baking, remove the casserole dish from the oven and let it cool slightly before serving. Sprinkle the Italian parsley over the dish.
Notes
- For an extra burst of flavor, consider adding a pinch of red pepper flakes to the sauce.
- You can swap the flounder for any mild white fish you prefer.
- Want a cheesy finish? Sprinkle some shredded Parmesan over the top before baking.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, place in a preheated oven at 300°F until warmed through, about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg