This Creamy Seafood Casserole Delight combines the best of the ocean’s bounty in one delicious dish. Packed with tender shrimp, flounder, crab, and scallops in a rich and savory sauce, this casserole is topped with golden breadcrumbs for the perfect textural contrast. Perfect for dinner or celebrations, it’s an indulgent yet easy-to-make recipe that feels like dining at a fine seafood restaurant.
Why You’ll Love This Recipe
- Seafood Lover’s Dream: This casserole combines multiple types of seafood, offering variety in taste and texture.
- Rich and Creamy: The savory sauce made with butter, heavy cream, and Dijon mustard adds a luxurious touch.
- Easy to Prepare: Despite its gourmet flavor, the recipe comes together in under an hour.
- Versatile: Perfect for family dinners, date nights, or as a show-stopping dish for guests.
- Gluten-Free Option: By skipping or substituting the breadcrumb topping, this dish is naturally gluten-free.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 oz flounder, cut into bite-sized pieces
- 4 oz lump crabmeat, picked through for shells
- 6 large scallops
- 6 large shrimp, peeled and deveined
- 4 tbsp butter
- 1/2 cup heavy cream
- 3/4 cup chicken stock
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper
- 1/2 tsp Italian parsley, chopped (plus extra for garnish)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Prepare the Seafood: Pat the scallops, shrimp, and flounder dry with a paper towel. Lightly season with a pinch of salt and black pepper.
- Make the Sauce:
- In a medium saucepan, melt 3 tbsp of butter over medium heat.
- Add the garlic powder, onion powder, Old Bay seasoning, and black pepper. Stir for 1 minute until fragrant.
- Pour in the chicken stock and let it simmer for 2 minutes.
- Stir in the heavy cream and Dijon mustard. Cook for another 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
- Assemble the Casserole:
- Place the seafood (shrimp, scallops, crabmeat, and flounder) in the greased baking dish, spreading them out evenly.
- Pour the creamy sauce over the seafood, making sure everything is coated.
- Add Topping (Optional):
- If not making gluten-free, mix breadcrumbs with 1 tbsp melted butter and sprinkle over the top of the casserole.
- Bake:
- Bake uncovered in the preheated oven for 25–30 minutes, or until the seafood is cooked through and the topping (if used) is golden brown.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegetable Add-Ins: Add sautéed spinach, mushrooms, or peas to the casserole for extra nutrition.
- Cheesy Twist: Sprinkle grated Parmesan or Gruyere cheese over the casserole before baking for a cheesy crust.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the sauce for some heat.
- Non-Dairy Option: Substitute heavy cream with coconut cream for a dairy-free version.
- Alternative Seafood: Use salmon, cod, or even lobster tail for a different combination of flavors.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm the casserole in a 350°F (175°C) oven for about 10 minutes, or until heated through. Avoid using the microwave to prevent overcooking the seafood.
- Freezing: This casserole is best enjoyed fresh, but you can freeze it before baking. Thaw in the refrigerator overnight and bake as directed.
FAQs
1. Can I use frozen seafood?
Yes, but ensure it’s fully thawed and patted dry before using to avoid excess water in the casserole.
2. Can I substitute the heavy cream?
Yes, you can use half-and-half, coconut cream, or a non-dairy cream alternative.
3. What breadcrumbs work best for the topping?
Panko breadcrumbs create the crispiest topping, but traditional breadcrumbs work as well.
4. How do I know when the seafood is cooked?
The shrimp should be pink and opaque, scallops firm and opaque, and the fish should flake easily with a fork.
5. Can I skip the breadcrumbs for a gluten-free version?
Yes, simply omit the breadcrumbs or use crushed gluten-free crackers.
6. What type of crabmeat should I use?
Lump crabmeat is ideal for its sweet flavor and tender texture. Avoid imitation crab.
7. Can I make this casserole ahead of time?
Yes, assemble the casserole (without the topping) and refrigerate. Add the topping just before baking.
8. What side dishes pair well with this casserole?
Serve it with rice, garlic bread, or a simple green salad for a complete meal.
9. Is it okay to use pre-cooked seafood?
Yes, but reduce the baking time to prevent overcooking.
10. Can I double the recipe for a larger group?
Absolutely! Use a larger baking dish and adjust the baking time as needed.
Conclusion
Creamy Seafood Casserole Delight is a rich, flavorful dish that celebrates the best of seafood. Perfect for special occasions or a luxurious weeknight meal, this recipe is sure to impress. Whether you’re cooking for family or guests, this casserole will be a memorable addition to any table. Give it a try and savor the taste of the sea!
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Creamy Seafood Casserole Delight
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in this luxurious Creamy Seafood Casserole Delight! Packed with shrimp, crab, scallops, and flounder, this dish is smothered in a savory cream sauce and topped with golden breadcrumbs for the ultimate comfort food. Perfect for dinner parties or special celebrations, this gluten-free casserole is sure to impress.
Ingredients
Seafood:
- 4 oz flounder (cut into bite-sized pieces)
- 4 oz lump crabmeat
- 6 large scallops
- 6 large shrimp (peeled, deveined, and chopped)
Produce:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian parsley (chopped, for garnish)
Canned Goods:
- 3/4 cup chicken stock
Condiments:
- 1 tbsp Dijon mustard
Baking & Spices:
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper
Dairy:
- 4 tbsp butter
- 1/2 cup heavy cream
Instructions
Prepare the Sauce:
- Melt the Butter:
- In a medium saucepan over medium heat, melt 3 tbsp butter.
- Make the Cream Sauce:
- Add garlic powder, onion powder, Old Bay seasoning, and black pepper to the melted butter. Stir to combine.
- Slowly pour in the chicken stock and heavy cream, whisking continuously. Bring the mixture to a gentle simmer.
- Add the Dijon Mustard:
- Stir in the Dijon mustard and simmer for 2–3 minutes, until the sauce thickens slightly. Remove from heat and set aside.
Assemble the Casserole:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Layer the Seafood:
- Grease a medium casserole dish with the remaining 1 tbsp butter. Arrange the flounder, scallops, shrimp, and lump crabmeat evenly in the dish.
- Pour the Sauce:
- Pour the prepared cream sauce over the seafood, ensuring it is evenly coated.
Optional Topping:
- Add a Crunchy Topping (Optional):
- If desired, sprinkle the top with gluten-free breadcrumbs or crushed crackers mixed with a little melted butter.
Bake the Casserole:
- Bake:
- Place the casserole in the preheated oven and bake uncovered for 25–30 minutes, or until the seafood is cooked through and the sauce is bubbling.
- Broil for a Golden Top:
- For a golden finish, broil the casserole for 2–3 minutes at the end of baking.
Serve:
- Garnish and Enjoy:
- Remove the casserole from the oven, garnish with chopped parsley, and serve hot. Pair with a side of steamed vegetables or a fresh green salad.
Notes
- Substitute flounder with cod or haddock if preferred.
- Add a pinch of cayenne pepper for a slight kick.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American