Easy Seafood Casserole Recipe for a Family-Friendly Feast
This Easy Seafood Casserole Recipe is a comforting yet sophisticated dish perfect for busy weeknights, featuring tender seafood and a creamy sauce.
Equipment
- - Skillet
- - Oven
- - Casserole dish
- - Slotted spoon
- Whisk
Ingredients
Seafood
- 1 pound Flounder fillets or substitute with cod, haddock, or sole
- 1 cup Medium or large shrimp peeled and deveined
- 1 cup Dry sea scallops avoiding wet ones
- 1 cup Lump or backfin crabmeat
Sauce
- 2 tablespoons Butter or substitute with olive oil
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
Garnish
- 1 tablespoon Italian parsley freshly chopped
Instructions
Preparation Steps
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and scallops, sautéing them briefly for about 1 minute until they start to sear and turn opaque.
- Pour in ½ cup of white wine and let it simmer for a minute. Stir in 1 cup of heavy cream, 1 cup of chicken broth, 1 tablespoon of Dijon mustard, and 2 teaspoons of Old Bay seasoning, blending everything together harmoniously.
- Remove the shrimp and scallops with a slotted spoon. Gradually whisk in 2 tablespoons of flour that have been lightly dredged in butter, simmering the mixture until it thickens, about 3-4 minutes.
- Preheat your oven to 350°F. Arrange 1 pound of flounder fillets in a casserole dish, lightly sprinkle them with Old Bay seasoning, and bake for 10 minutes to begin cooking the fish.
- Once the flounder is partially cooked, drain any excess liquid. Pour the creamy seafood mixture over the flounder and sprinkle on some extra seasoning. Bake this beautiful creation for 25 minutes until it’s bubbly and golden brown on top.
- Allow the casserole to rest for about 5 minutes after removing it from the oven. Sprinkle freshly chopped Italian parsley on top before serving to add a lovely touch of color and flavor.
Notes
Serve with a squeeze of lemon for a bright finish. Don't rush cooking the seafood to avoid toughness. Pat seafood dry before cooking. Gradually add cream to stabilize the sauce.