Prep: 15 mins
Cook: 21 mins
Total: 36 mins
Servings: 4 servings
Yield: 5 cups
A creamy, quick, and easy seafood casserole is the perfect weeknight meal when you encounter good prices in the fish market. Just because it’s made out of seafood doesn’t mean it can’t be budget-friendly. Shrimp, lobster, and crabmeat make the base of this delicious classic, but other sea offerings have a place in it if you want to swap out lobster for scallop pieces—better priced than whole scallops—or for firm white fish like haddock or halibut. Pick, choose, and make your own version with what you can get at your local market.
Seafood is a great source of protein and healthy Omega-3 fatty acids. Just think, one 4-ounce serving of raw shrimp has 20 grams of protein and 2.7 milligrams of iron, equivalent to almost 50 percent of the recommended daily intake of protein for adults, and 15 percent of the recommended daily intake of iron. Our casserole is a combination of flavor and nutrition, and with our recipe, you can feed and satisfy four hungry guests with a filling seafood meal, flavored with wine, herbs, and a touch of tangy parmesan cheese. Serve with a simple pasta dish and a fresh salad.
«Very much like a rich and delicious chowder, but baked! This one surprised me in a delightful way. This recipe is ideal for using leftover seafood.» —Catherine Jessee
A Note From Our Recipe Tester
Ingredients
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5 tablespoons unsalted butter, divided, more for the dish
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4 ounces thinly sliced mushrooms (about 1 1/3 cups)
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12 to 16 ounces cooked shrimp, cut into small pieces (about 2 cups)
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8 ounces cooked lobster meat, cut into small pieces (about 1 1 /2 cups)
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4 ounces cooked crabmeat, cut into small pieces (about 3/4 cup)
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1/4 cup (28 grams) all-purpose flour
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2 cups milk
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1/2 teaspoon fine salt, more to taste
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1/8 teaspoon freshly ground black pepper, more to taste
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1/4 teaspoon paprika
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2 teaspoons thinly sliced fresh chives
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2 teaspoons finely chopped fresh parsley
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2 tablespoons dry white wine, or sherry
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2 to 4 tablespoons grated parmesan cheese
Steps to Make It
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Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
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Melt 1 tablespoon butter in a medium skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until tender and most of the liquid evaporates, about 4 minutes.
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Grease a 1 1/2-quart broiler-safe casserole dish with butter. Add the shrimp, lobster, and crabmeat. Mix to combine. Scatter the mushrooms over the top.
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Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add the flour and stir continuously, until thick, smooth, and bubbly. Continue cooking, stirring constantly, until the mixture begins to smell fragrant and nutty, about 2 minutes.
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Lower the heat to low. Gradually add the milk and continue to cook, stirring frequently, until the sauce is thick and bubbly. Add the wine, chives, parsley, salt, paprika, and pepper. Stir to combine.
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Gently pour the sauce over the seafood-mushroom mixture and fold together. Smooth the top of the mixture with a spoon. Sprinkle evenly with parmesan cheese.
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Bake the casserole until just warmed through, about 20 minutes, then turn the broiler to high. Broil until the top has browned to your liking, 1 to 1 1/2 minutes. Serve immediately.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls for adding liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Can I Freeze a Seafood Casserole?
You absolutely can. Simply assemble the casserole without adding the Parmesan cheese. Let cool off slightly and place in the fridge until totally cold. Cover tightly with plastic wrap and place in the freezer for up to three months.
For reheating the frozen casserole, let it sit at room temperature for 15 minutes while you preheat the oven to 375 F. Cover the casserole with aluminum foil and bake, covered, for 20 minutes. Take the foil off and bake for 15 minutes. Add the Parmesan cheese and bake for an additional 15 minutes.
If not freezing, simply place the leftovers in an airtight container and use them within two days.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 492 |
| % Daily Value* | |
| Total Fat 22g | 28% |
| Saturated Fat 12g | 61% |
| Cholesterol 370mg | 123% |
| Sodium 1622mg | 71% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 7g | |
| Protein 53g | |
| Vitamin C 5mg | 23% |
| Calcium 364mg | 28% |
| Iron 2mg | 13% |
| Potassium 692mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
