What are the ingredients in a seafood casserole?

Typically, it includes shrimp, scallops, crab, flounder, butter, cream, stock, and spices like Old Bay.

What seafood is best in a casserole?

A mix of shrimp, scallops, crab, and white fish gives great texture and flavor.

Protein, starch or base, sauce, vegetables, and topping.

Seafood casseroles, shrimp scampi, and crab cakes are all classic favorites.

A rich, creamy seafood casserole packed with shrimp, scallops, flounder, and crab. Perfect for a cozy Christmas dinner or any special occasion meal.

Scale

6 large scallops

4 oz flounder fillets

4 oz lump crabmeat (checked 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 all-purpose flour

3/4 cup chicken stock

1/2 tsp onion powder

4 tbsp unsalted butter

1/2 cup heavy cream

1/2 tsp chopped fresh Italian parsley

1/2 tsp Old Bay seasoning

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1. Melt butter in a skillet over medium-high heat. Sear shrimp and scallops for about a minute.

2. Deglaze the pan with white wine, then add heavy cream, chicken stock, Dijon mustard, garlic powder, onion powder, and black pepper.

3. Cook for another minute, then remove the shrimp and scallops. Add flour-dredged butter to the pan and simmer over low heat until thickened.

4. Stir in the scallops, shrimp, and crabmeat. Set aside.

5. Preheat oven to 350°F. Place flounder fillets in casserole dishes, add a bit of water, season with Old Bay, and bake for 10 minutes.

6. Drain water, layer seafood mixture over flounder, sprinkle with more Old Bay, and bake for 25 minutes until golden and bubbly.

7. Let cool briefly, garnish with parsley, and serve.

Ensure seafood is fully thawed and patted dry to avoid a watery result.

Cook seafood briefly to prevent toughness.

Simmer cream sauce gently to avoid curdling.

Let casserole rest for 5 minutes after baking for better texture and flavor melding.