Description
This Baked Seafood Casserole is a creamy and comforting dish perfect for cozy nights. Featuring shrimp, scallops, and crab meat in a rich, flavorful cream sauce topped with a crispy Parmesan-panko crust, this casserole combines classic seafood flavors with a luscious texture for a satisfying meal the whole family will enjoy.
Ingredients
Scale
Seafood
- 1 pound Shrimp (Fresh or frozen, peeled and deveined)
- 1 pound Scallops (Fresh or frozen)
- 1 cup Crab Meat (Use fresh or imitation; can be omitted)
Sauce
- 4 tablespoons Unsalted Butter (Base for the sauce)
- 1/4 cup All-Purpose Flour (Gluten-free flour is an excellent substitute)
- 1 cup Milk (Use non-dairy milk for a lighter option)
- 1 cup Heavy Cream (Can replace with half-and-half if desired)
- 2 cloves Garlic (Minced)
- 2 tablespoons Lemon Juice (Offers acidity to balance flavors)
- 1 tablespoon Dijon Mustard (Adds a subtle tang)
- 1 tablespoon Old Bay Seasoning (Signature flavor for seafood)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Black Pepper (To taste)
- 1 cup Grated Parmesan Cheese (Divided use)
Topping
- 1 cup Panko Breadcrumbs (Provides a crispy topping)
- 2 tablespoons Melted Butter (For mixing with breadcrumbs)
- 1/4 cup Parmesan Cheese (Freshly grated for best flavor)
Garnish
- 1/4 cup Fresh Parsley (Optional garnish)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté garlic and seafood: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the shrimp and scallops, along with lemon juice, paprika, salt, and pepper. Cook for 2-3 minutes until the seafood is just cooked through.
- Make the cream sauce: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 1 cup of milk and 1 cup of heavy cream. Continue stirring and cooking the sauce for 3-4 minutes until it thickens to a creamy consistency.
- Add flavor to sauce: Stir in 1 cup of grated Parmesan cheese, 1 tablespoon of Dijon mustard, and 1 tablespoon of Old Bay seasoning to the thickened sauce, incorporating well for a rich, flavorful base.
- Combine seafood and sauce: Fold the cooked shrimp and scallops, along with 1 cup of crab meat, into the creamy sauce ensuring everything is evenly coated.
- Prepare breadcrumb topping: In a small bowl, mix together 1 cup of panko breadcrumbs, 2 tablespoons of melted butter, and 1/4 cup of freshly grated Parmesan cheese to create a crispy and cheesy topping.
- Assemble casserole: Pour the seafood and sauce mixture into the prepared baking dish. Evenly sprinkle the breadcrumb mixture over the top.
- Bake the casserole: Bake the dish uncovered in the oven for 20-25 minutes until the casserole is bubbly and the topping is golden brown and crisp.
- Serve: Allow the casserole to cool for 5 minutes. Garnish with chopped fresh parsley for a burst of color and fresh flavor, then serve warm to enjoy the creamy, comforting seafood delight.
Notes
- You can substitute gluten-free flour and non-dairy milk to make this dish gluten-free and lighter.
- Use fresh seafood when possible for the best flavor, but frozen is acceptable if thawed properly.
- Old Bay seasoning is key to the signature seafood flavor but can be adjusted to your taste.
- For a lighter sauce, use half-and-half instead of heavy cream.
- You can omit crab meat if desired; the casserole will still be delicious.
- Letting the casserole rest for a few minutes after baking helps it set and makes serving easier.
