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Easy Seafood Casserole Recipe

Easy Seafood Casserole Recipe
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★★★★★

5 from 12 reviews

This Easy Seafood Casserole Recipe combines succulent scallops, shrimp, flounder, and lump crabmeat in a rich, creamy sauce thickened with a beurre manié. Layers of delicate seafood are baked to perfection with a hint of Old Bay seasoning and a splash of white wine, creating a delicious and comforting dish perfect for gatherings or a special weeknight dinner.

Ingredients

Scale

Seafood

  • 6 large scallops
  • 4 oz flounder fillets, divided into two parts
  • 4 oz lump crabmeat (picked over for shells)
  • 6 large shrimp, peeled and deveined

Sauce

  • 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
  • 6 tbsp butter, divided (4 tbsp for sauce, 2 tbsp for sautéing)
  • 1 cup heavy cream, divided (1/2 cup for sauce, 1/2 cup for sautéing)

Seasoning and Garnish

  • 1/2 tsp chopped Italian parsley (freshly chopped for garnish)
  • 1/2 tsp Old Bay seasoning, divided

Instructions

  1. Sauté the Seafood: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and scallops and sauté for about one minute, just enough to sear the outside. Add a splash of white wine to deglaze the pan, then pour in 1/2 cup heavy cream, 3/4 cup chicken stock, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Continue sautéing this mixture for an additional minute. Remove the shrimp and scallops from the pan and set aside.
  2. Create and Thicken the Sauce: To the pan with the remaining sauce, add 2 tablespoons of butter that have been mixed with 2 tablespoons flour to form a beurre manié. Stir continuously over low heat until the sauce thickens to your desired consistency. Remove from heat, then mix in the seared scallops, shrimp, and lump crabmeat, ensuring all seafood is well-coated. Set aside.
  3. Prepare and Bake the Flounder: Preheat your oven to 350°F (175°C). Place the flounder fillets at the bottom of each casserole dish. Add a little water to the dish and sprinkle the fillets lightly with half of the Old Bay seasoning. Bake in the preheated oven for 10 minutes. After baking, drain any excess water from the casserole dishes.
  4. Assemble and Final Bake: Spoon the prepared seafood mixture over the baked flounder fillets in the casserole dishes. Sprinkle the remaining Old Bay seasoning on top for extra flavor. Return the casserole dishes to the oven and bake at 350°F for an additional 25 minutes or until the casserole’s top is golden brown and bubbly.
  5. Serve and Enjoy: Remove the casserole dishes from the oven and allow to cool slightly before serving. Garnish with freshly chopped Italian parsley to add a fresh, vibrant note. Serve warm and enjoy your creamy, flavorful seafood casserole!

Notes

  • You can substitute olive oil for butter if preferred for sautéing.
  • Make sure to pick over the crabmeat carefully to avoid any shell pieces in the dish.
  • Adjust the Old Bay seasoning according to your taste preference.
  • If you prefer a thicker sauce, allow it to simmer longer after adding the beurre manié.
  • This casserole can be made ahead and refrigerated before baking to enhance flavors.

Nutrition

Keywords: seafood casserole, scallops casserole, baked seafood, creamy seafood, easy seafood dinner, Old Bay seasoning, flounder recipe, shrimp and crab casserole

Find it online: https://cheframiflavor.com/easy-seafood-casserole-recipe/