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    Home » Recipes » Seafood Recipes

    Baked Seafood Casserole

    Published: Aug 22, 2022 · Modified: Nov 5, 2022 by Chef Dennis Littley

    871 shares
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    5 from 71 votes
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    Pinterest image for seafood casserole

    One of my favorite seafood dishes is my Baked Seafood Casserole. Loaded with fresh flounder, shrimp, sea scallops, and crab meat, every bite is full of flavor and seafood!

    baked seafood in a white casserole dish on a white plate

    My easy seafood casserole recipe is perfect for your next dinner party, date night or just to make family dinner and extra special event.

    overhead partial view of seafood casserole and tomato salad on a white plate

    Perfect for seafood lovers this easy seafood casserole will soon become one of your favorite recipes! Easy to make and so very delicious, it’s a winning combination.

    Ingredients to make Baked Seafood Casserole

    Ingredients to make baked seafood casserole

    Let’s start by gathering the ingredients we need to make Baked Seafood Casserole. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    I used flounder, sea scallops, shrimp and lump crabmeat but feel free to use your favorite fish and seafood you have on hand to make this delicious casserole.

    This sauce is made up of chicken broth, heavy cream, dijon mustard, black pepper, granulated onion, and granulated garlic. Feel free to add your own touch with Worcestshire sauce, lemon juice, parmesan cheese (or other cheese), and even a little sour cream. Just remember it’s all about the fresh seafood, don’t overpower it with the sauce.

    How to make Seafood Casserole?

    six images showing how to make seafood casserole
    • Add two tablespoons of butter to a large skillet over medium-high heat. Melt the butter, then add the shrimp and scallops to the hot pan. ( you can substitute olive oil for the butter for sauteing the seafood)
    • Saute the shrimp and scallops for about a minute, just long enough to sear the outside of the seafood.
    • Add a splash of white wine to deglaze the pan, then add the heavy cream, chicken broth, dijon mustard, and seasonings to the pan.
    • Saute the mixture for one minute, then remove the shrimp and scallops from the pan. Set aside until needed.
    • Add two tablespoons of butter dredged in flour (beurre manie) to the seafood sauce. This will thicken the sauce. Let it simmer over low heat to thicken.
    • Remove the pan from the heat and add the scallops, shrimp, and crab meat to the sauce. Mix until seafood is coated and set aside until needed.
    four images showing to build the seafood casserole and bake it
    • Place the flounder fillets in the bottom of a casserole dish. Add a little water to the dish and sprinkle with old bay seasoning.
    • Bake the flounder for 10 minutes at 350° F. Drain the water off the flounder.
    • Add the seafood mixture to the casserole dish. Sprinkle with old bay seasoning.
    • Bake for 25 minutes at 350° F until golden brown.

    *Feel free to sprinkle bread crumbs on the top of the seafood casserole if you’d like to add a little crunch to the topping.

    overhead view of baked seafood casserole in a white casserole dish

    I always add a sprinkle of chopped Italian parsley to the food I serve, just for a little pop of color. The appearance of a dish is almost as important as the taste. First impressions can make or break a dish.

    I have no doubt this will become a family favorite and you’ll be sharing my seafood casserole recipe with friends and family.

    Recipe FAQ’s

    What kind of fish can I use in a seafood casserole?

    I like mild fish, such as flounder for the bottom layer of the seafood casserole. Tilapia, turbot, sole, cod or halibut are also good choices.

    What should I serve with seafood casserole?

    I love serving this dish with rice, buttered noodles, or garlic mashed potatoes. Add a green vegetable or a salad and you got a feast!

    What kind of crab can I use in seafood casserole?

    I like lump crabmeat, but claw, Dungeness, king crab, or snow crab meat would also work well.

    More Seafood Recipes You’ll Love!

    • Seafood Riviera – Restaurant Style Dish
    • Shrimp & Scallops in a Roasted Red Pepper Sauce
    • Sicilian Style Seafood with Pasta and Eggplant
    • Cioppino Recipe – San Francisco-Style Fisherman Stew

    Did you make this? Please RATE THE RECIPE below!

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    overhead view of baked seafood casserole in a white casserole dish
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    5 from 71 votes

    Baked Seafood Casserole

    One of my favorite seafood dishes is my Baked Seafood Casserole. Loaded with fresh flounder, shrimp, sea scallops, and crab meat, every bite is full of flavor and seafood!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 571kcal
    Author: Chef Dennis Littley

    Equipment

    • 2 casserole dishes

    Ingredients

    • 4 oz flounder fillets
    • 6 x-large shrimp
    • 6 large scallops
    • 4 ounces lump crab meat
    • 4 tbsp butter
    • ½ cup heavy cream
    • ¾ cup chicken broth
    • 1 tbsp dijon mustard
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ¼ tsp black pepper
    • ½ tsp Old Bay optional
    • ½ tsp Italian parsley chopped – optional
    US Customary – Metric
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    Instructions

    • Add two tablespoons of butter to a large skillet over medium-high heat.
    • Melt the butter and add the shrimp and scallops to the hot pan. ( you can substitute olive oil for the butter for sauteing the seafood)
    • Saute the shrimp and scallops for about a minute, just long enough to sear the outside of the seafood.
    • Add a splash of white wine to deglaze the pan, then add the heavy cream, chicken broth, dijon mustard, and seasonings to the pan.
    • Saute the mixture for one minute, then remove the shrimp and scallops from the pan. Set aside until needed.
    • Add two tablespoons of butter dredged in flour (beurre manie) to the seafood sauce. This will thicken the sauce.
    • Let it simmer over low heat to thicken the sauce.
    • Remove the pan from the heat and add the scallops, shrimp, and crab meat to the sauce. Mix until seafood is coated and set aside until needed.
    • Place the flounder fillets in the bottom of a casserole dish. Add a little water to the dish and sprinkle with old bay seasoning
    • Bake the flounder for 10 minutes at 350° F.
    • Drain the water off the flounder.
    • Add the seafood mixture to the casserole dish. Sprinkle with old bay seasoning and bake for 25 minutes at 350° F until golden brown.

    Nutrition

    Calories: 571kcal | Carbohydrates: 7g | Protein: 32g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1319mg | Potassium: 505mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1639IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Seafood Recipes

    • Baked Garlic Butter Salmon
    • New England Clam Chowder Recipe
    • Crab Stuffed Mushrooms
    • Easy Pasta with Red Crab Sauce

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Jennifer Jordan

      January 26, 2023 at 6:41 pm

      5 stars
      Love this. Made it 3x’s in 2 months. After the first time, I did learn to tweek and do better the next time. Getting that sauce to get thick was tricky for me, but I got it. Thanks for the recipe Chef Dennis.

      Reply
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