Baked Seafood Casserole Recipe
Jump to VideoWatch the full video tutorial below from our official Instagram page.
▶ Video
A luxurious Baked Seafood Casserole - elegant, multi-layered gourmet entrée that combines a premium selection of four different types of seafood in a rich, savory cream sauce, finished with a golden, bubbly top. Watch our step-by-step video guide below to master the perfect Seafood Casserole.
- 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)
- 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)
- Preheat your oven to 350°F (175°C).
- Place the flounder fillets flat at the bottom of your casserole dishes.
- Add a small splash of water to the dishes and sprinkle the fish lightly with Old Bay seasoning.
- Bake for 10 minutes, then carefully remove from the oven and drain off all the excess water.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the shrimp and scallops to the hot pan.
- Sauté for 1 minute just to sear the outsides. Do not fully cook them.
- Deglaze the hot skillet with a splash of dry white wine, scraping up any browned bits from the bottom.
- Pour in the heavy cream, chicken broth, Dijon mustard, garlic powder, onion powder, black pepper, and ½ teaspoon of Old Bay.
- Simmer the mixture for 1 minute.
- Remove the shrimp and scallops with a slotted spoon and set them aside so they do not overcook.
- Prepare a Beurre Manié by thoroughly mashing the remaining 2 tablespoons of softened butter with 2 tablespoons of flour until a smooth paste forms.
- Whisk the Beurre Manié paste directly into the simmering sauce.
- Reduce heat to low and let it simmer until the sauce thickens to a rich consistency.
- Turn off the heat.
- Fold the shrimp, scallops, and lump crab meat into the thickened sauce until everything is evenly coated.
- Spoon the creamed seafood mixture evenly over the par-baked flounder in the casserole dishes.
- Sprinkle the top with the remaining Old Bay seasoning.
- Bake at 350°F (175°C) for 25 minutes until the sauce is bubbly and the top turns golden brown.
- Garnish with chopped Italian parsley right before serving.
- 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.
- 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.
- 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.
- 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.