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!
My easy seafood casserole recipe is perfect for your next dinner party, date night or just to make family dinner and extra special event.
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
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.
What is a beurre- manie?
A beurre manie is pieces of butter rolled and pressed into flour so the flour adheres to the butter. This acts as a thickening agent. It’s used many times for thickening sauces at the end of the cooking process. You need enough flour to be able to coat the butter. The flour can be saved for another recipe.
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.
- Place the flounder fillets in the bottom of each casserole dish. Add a little water (1-2 tablespoons) 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.
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
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.
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!
I like lump crabmeat, but claw, Dungeness, king crab, or snow crab meat would also work well.
More Seafood Recipes You’ll Love!
Baked Seafood Casserole
Equipment
Ingredients
- 4 oz flounder fillets split in two portions
- 6 x-large shrimp
- 6 large scallops
- 4 ounces lump crab meat
- 4 tablespoon butter
- ½ cup heavy cream
- ¾ cup chicken broth
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon Old Bay optional
- ½ teaspoon Italian parsley chopped – optional
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 each 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.
Shawna Mudd
I have a question- I am making this tonight and my friend is allergic to scallops. Any suggestion on which seafood I should substitute?
Chef Dennis Littley
You can just use more shrimp and crabmeat, it will still be delicious
Debra
I stumbled across this recipe and can’t stop going over it or wait to make it. I have absolutely everything listed in the ingredients which are all my favorites especially the seafood mixture. I’ll definitely return with my results.
Kevin
Can you double the recipe in a single larger casserole dish or better off making two dishes per the original recipe?
Chef Dennis Littley
you can bake it in a larger casserole; that’s not a problem. I just used two to make them easier to serve
Denise
I like that the scallops and shrimp were seared before putting into the casserole. I used salmon instead of flounder because that’s what I had on hand. Deglazed the pan with dry sherry and topped the casserole with parmesan cracker crumbs. It was superb.
Loreto and Nicoletta
This was a wonderful dish to comfort the soul. I like the tip on don’t overdo the ingredients. Let the seafood shine. It had such lovely flavors! Well done!
Hayley Dhanecha
I shared this recipe with my friend who loves sea food, she said she loved it so much.
Sean
So my grandmother LOVES seafood and when I made this for her I thought her soul would leave her body she loved it so much!
Debbie
This seafood casserole was so simple and so good. The combination of seafood had all of my favorites. This made such an elegant dish. Thanks for a great recipe, everyone loved it
Jacqueline Debono
I’m in love with this seafood casserole! I made it with salmon as we can’t get flounder here in Italy. A really super recipe!
Veronika
The casserole was absolutely incredible!! We love seafood and fish but never thought to put them together into a casserole. Gotta make this again soon!
Enri Lemoine
I love flounder, and the mix of seafood mixture you created is superb, Chef. I made this casserole last nite and everybody loved it!
Bernice
Oh boy!! My mouth is just watering looking at your pictures of this seafood casserole. I’d love to make it for a special occasion but it’s not easy to find flounder here in Alberta. What other fish would you recommend using in its place?
Chef Dennis Littley
you could use any thin fillet fish that is readily available in your area, we have an abundance of flounder and its mild which is why I use it. But even salmon would work in this casserole
Veronika
This recipe is AMAZING! Made it yesterday and my whole family loved it! Going to make again this weekend 😉
Kathryn
This was the best baked seafood! I love the variety of seafood in this and it was packed with so much flavor. I could eat this all the time so I’ll be adding this to our dinner rotation when we can get fresh seafood!
Q
because of the similarity to my mom’s missing seafood casserole recipe I made a second dish substituting cod for haddock and sweet paprika for the old bay.
I must admit I like your recipe better
Chef Dennis Littley
Thanks for letting me know. Just don’t tell your mom, you liked mine better!