Baked Seafood Casserole

🛒 Ingredients for Baked Seafood Casserole

Seafood

• Flounder fillets : 4 oz (split into two equal portions)
• Extra-large shrimp : 6 count (peeled and deveined)
• Large scallops : 6 count (tough side-muscle removed)
• Lump crab meat : 4 oz (checked for shells)

Sauce & Seasonings

• Butter : 4 tbsp (divided: 2 tbsp for cooking, 2 tbsp for the Beurre Manié)
• All-purpose flour : 2 tbsp (for the Beurre Manié)
• White wine : 1 splash (dry white wine like Pinot Grigio or Sauvignon Blanc)
• Heavy cream : ½ cup
• Chicken broth : ¾ cup
• Dijon mustard : 1 tbsp
• Garlic powder : ½ tsp
• Onion powder : ½ tsp
• Black pepper : ¼ tsp
• Old Bay seasoning : 1 tsp (divided: ½ tsp for the sauce, ½ tsp for sprinkling)
• Italian parsley : ½ tsp (freshly chopped for garnish)

🍳 Step-by-Step Cooking Instructions

1. Par-Bake the Flounder

 

1. Preheat your oven to 350°F (175°C).
2. Place the flounder fillets flat at the bottom of your casserole dishes.
3. Add a small splash of water to the dishes and sprinkle the fish lightly with Old Bay seasoning.
4. Bake for 10 minutes, then carefully remove from the oven and drain off all the excess water.

2. Sear the Seafood

 

5. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
6. Add the shrimp and scallops to the hot pan.
7. Sauté for 1 minute just to sear the outsides. Do not fully cook them.

3. Build the Sauce

 

8. Deglaze the hot skillet with a splash of dry white wine, scraping up any browned bits from the bottom.
9. Pour in the heavy cream, chicken broth, Dijon mustard, garlic powder, onion powder, black pepper, and ½ teaspoon of Old Bay.
10. Simmer the mixture for 1 minute.
11. Remove the shrimp and scallops with a slotted spoon and set them aside so they do not overcook.

4. Thicken and Combine

 

12. Prepare a Beurre Manié by thoroughly mashing the remaining 2 tablespoons of softened butter with 2 tablespoons of flour until a smooth paste forms.
13. Whisk the Beurre Manié paste directly into the simmering sauce.
14. Reduce heat to low and let it simmer until the sauce thickens to a rich consistency.
15. Turn off the heat.
16. Fold the shrimp, scallops, and lump crab meat into the thickened sauce until everything is evenly coated.

5. Final Bake

 

17. Spoon the creamed seafood mixture evenly over the par-baked flounder in the casserole dishes.
18. Sprinkle the top with the remaining Old Bay seasoning.
19. Bake at 350°F (175°C) for 25 minutes until the sauce is bubbly and the top turns golden brown.
20. Garnish with chopped Italian parsley right before serving.

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📝 Recipe Notes & Pro Tips

1. Beurre Manié Success : Make sure your 2 tablespoons of butter are soft but not melted when mixing with the flour. This French technique guarantees a silky sauce with zero flour lumps.
2. Prevent Watery Casserole : Draining the liquid from the flounder after its first 10 minutes in the oven is crucial. If skipped, the fish juices will thin out your beautifully thickened cream sauce.
3. Wine Selection : Use a crisp, dry white wine that you would actually drink. Avoid labeled "cooking wine" as it contains high amounts of sodium and preservatives that alter the flavor profile.
4. Seafood Prep : Pat your shrimp and scallops completely dry with a paper towel before searing. Excess moisture will cause them to steam instead of getting a good sear.

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