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The Best New England Baked Seafood Casserole Recipe

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This mouthwatering New England Seafood Casserole is loaded with a combination of fresh seafood.


Succulent shrimp, sea scallops, chunks of flounder, and lump crab meat makes every bite full of flavor and seafood! 

Seafood lovers will find this easy seafood casserole recipe simply irresistible. I certainly do!

White round plate with baked pieces of white fish, sea scallops, shrimp, and crab meat in a buttery cream sauce. There is grated white cheese and chopped parsley leaves sprinkled over the top. Plate is on a gray surface.

What sets this casserole apart, is the way that it is simple to make and at the same time an elegant dish. 


The subtle flavors of Dijon mustard, dry sherry, garlic and the richness of buttery cream, blended with tender seafood make this a delectable dish that is perfect for special occasions, Christmas Eve or when you simply want to indulge in goodness. 

Large white oval baking dish filled with a baked buttery cream sauce seafood mixture. There is grated white cheese and chopped green parsley leaves on top of the casserole. There is a small white plate with a block of white cheese and green parsley leaves on it in the background. Items are on a gray surface.

The best part about this casserole is how you can adapt the recipe with your favorite seafood, and know that it always is delicious! 

This New England Seafood Casserole recipe will soon become a family favorite. You’ll definitely want to add it into your rotation of seafood recipes!

​Seafood Casserole Ingredients

Large white bowl with raw sea scallops and shrimp in it. Medium white bowl with shredded white crab meat, medium white bowl with chicken broth in it, small white bowl with white flour in it, small white bow with light brown bread crumbs in it, small white bowl with a brown liquid (sherry) in it. White ramekin with yellow mustard in it, white ramekin with red powder seasoning (Old Bay seasoning) in it. Rectangular white plate with a filet of white fish on it. There is a shallot, sprigs of green parsley, a stick of butter and 6 cloves of garlic. Items are on a gray surface.

​What You Will Need

  • Fresh garlic
  • Medium shallot
  • Unsalted butter 
  • Extra large shrimp
  • Firm white fish 
  • Large sea scallops
  • Lump crab meat
  • Heavy cream
  • Chicken broth
  • Dry sherry
  • Dijon mustard
  • Old Bay Seasoning
  • Parmesan cheese
  • Panko bread crumbs
  • Fresh parsley
  • All purpose flour
  • Black pepper

Equipment And Helpful Tools

  • Casserole dish
  • Large skillet
  • Small bowl
  • Chef’s knife
  • Cutting board
  • Cheese grater
  • Garlic press
  • Wooden spoon or rubber spatula
  • Measuring cups
  • Measuring spoons
  • Oven mitts

 How To Make New England Baked Seafood Casserole 

Prep Ingredients –

There are several large pieces of a raw white fish filet on a white rectangular plate. Plate is on a gray surface.
Sprigs of parsley and chopped parsley leaves on a small white plate. Plate is on a gray surface.
  • Cut fish filet into chunks.
  • Dice shallot and mince garlic cloves.
  • Chop fresh parsley.
Partial block of Parmesan Cheese, grated Parmesan Cheese and a handheld silver cheese grater on a small white plate. Plate is on a gray surface.
Four square pieces of butter on a white plate with white flour. Plate is on a gray surface.
There is a large gray skillet with tiny pieces of shallot and minced garlic cooking in butter. There is a wooden spoon resting in the skillet. Skillet is on a gray surface.

Prepare The Seafood Casserole –

  • Melt butter in a skillet over medium high heat.
  • Cook shallots for 2-3 minutes.
  • Add the minced garlic. 
Large gray skillet with shrimp and sea scallops cooking. Skillet is on a gray surface.
  • Add the shrimp and scallops to the hot pan.
  • Saute the shrimp and scallops for about a minute.
  • Pour in the sherry and allow it to cook down.
There is a large white oval casserole dish with a layer of partially cooked shrimp and sea scallops on the bottom. Dish is on a gray surface.
  • Transfer the shrimp and scallops to the baking dish.
  • Lower heat.
Cream sauce with pieces of flour covered butter in a gray skillet.
  • Add heavy cream, chicken broth, Dijon mustard, black pepper, and Old Bay seasoning. Stir until blended.
  • Add butter dredged in flour to the creamy base. Allow the butter to melt.
  • Stir a few times to thicken for 2-3 minutes.
Large gray skillet with a buttery cream sauce, pieces of fish in it. Skillet is on a gray surface.
  • Add the chunks of flounder.
  • Cook for 3-4 minutes.
Large gray skillet with a buttery cream sauce, pieces of fish and crab meat in it. Skillet is on a gray surface.
  • Add the lump crab meat and gently blend throughly. 
Large white oval baking dish filled with a buttery cream sauce seafood mixture. Dish is on a gray surface.
  • Pour the seafood mixture into the baking dish, over the shrimp and scallops.
Two white bowls. One bowl has light brown dry bread crumbs in it. The other bowl has melted butter in it. Bowls are on a gray surface.
Large white oval baking dish filled with a buttery cream sauce seafood mixture. There is light brown bread crumbs on top of the casserole. Dish is on a gray surface.
  • Combine bread crumbs and melted butter. Mix well.
  • Sprinkle over the casserole.
Large white oval baking dish filled with a baked buttery cream sauce seafood mixture. There is light brown bread crumbs on top of the casserole. Dish is on a gray surface.
  • Bake in preheated oven for 30 minutes or until golden brown.
  • Use oven mitts and remove from oven.
  • Sprinkle grated parmesan cheese and fresh parsley over the top.
  • Allow the seafood casserole to sit for 5 to 10 minutes before serving.
  • Serve with a lemon wedge or lemon slice on the side and your favorite bread for sopping up the sauce! 

See recipe card below for complete measurements, details, and total time.

Large white oval baking dish filled with a baked buttery cream sauce seafood mixture. There is grated white cheese and chopped green parsley leaves on top of the casserole. There is a small white plate with a block of white cheese and green parsley leaves on it in the background. Items are on a gray surface.

Let’s Dive Into The Casserole Ingredients!

  • Seafood – There are several seafood components to this dish. Use your favorite fish and type of seafood you have on hand to make this delicious casserole. Just keep in mind that fresh is always best. Typically, your local fish market is the best option for fresh seafood.
  • Lump Crab Meat – Tail meat of lobster tails or lobster meat are very delicious in this creamy seafood casserole.
  • Chicken Broth – Chicken bouillon, vegetable broth, seafood stock, or clam juice are all good alternatives.
  • Shallot – Don’t have one on hand? A medium onion can be used.
  • Dry Sherry – Dry white wine is a great substitution.
  • Heavy Cream – If you prefer a lighter sauce, milk can be substituted.
  • Seasonings – Switch it a bit by adding a little bit of lemon juice, Worcestershire sauce, or a dollop of sour cream.
  • Panko Bread Crumbs (optional) – These coarse crumbs add a delightful little crunch to the casserole. Regular bread crumbs can be used.
Large white oval baking dish filled with a baked buttery cream sauce seafood mixture. There is grated white cheese and chopped green parsley leaves on top of the casserole. There is a small white plate with a block of white cheese and green parsley leaves on it in the background. Fringed white cloth napkin is laying in the background. Items are on a gray surface.

How To Store

If you have any leftovers, cool to room temperature before storing. Store in an airtight container and refrigerate up to 4 days. 

How To Reheat

Cover the casserole dish with aluminum foil. Bake in a 350 degrees preheat oven for 20 to 30 minutes or until hot. For a crispy top, remove foil for the last 10 minutes.

White round plate with baked pieces of white fish, sea scallops, shrimp, and crab meat in a buttery cream sauce. There is grated white cheese and chopped parsley leaves sprinkled over the top. There is a white oval casserole dish with the same seafood mixture in it. Items are on a gray surface.

Frequently Asked Questions

Which White Fish Are Firm?

Cod, haddock, and tilapia are mild in flavor and have a firm texture.

What Should I Serve With Seafood Casserole?

I love to serve a little green salad and garlic bread with this hearty meal. Long grain rice, wild rice, or buttered pasta noodles are great sides.

Here are some more delicious casserole dishes you must try!

Easy Hatch Green Chile Relleno Casserole Recipe

Easy Company Chicken Casserole With Wine Sauce

Hash Brown Casserole With Cream Of Chicken Soup And Sour Cream

Corn Casserole With Green Chilies And Cream Cheese

Slow Cooker Loaded Cauliflower Casserole Recipe

French’s (Durkee) Original Green Bean Casserole

Yield: 4 to 6 Servings

The Best New England Baked Seafood Casserole Recipe

White round plate with baked pieces of white fish, sea scallops, shrimp, and crab meat in a buttery cream sauce. There is grated white cheese and chopped parsley leaves sprinkled over the top. Plate is on a gray surface.

This mouthwatering New England Seafood Casserole is loaded with a combination of fresh seafood.

Succulent shrimp, sea scallops, chunks of flounder, and lump crab meat makes every bite full of flavor and seafood! 

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

  • 5-6 Garlic cloves - minced
  • 1 Medium shallot - diced
  • 8 Tablespoons unsalted butter (1 stick)
  • 12 Extra large shrimp (about 1 pound - peeled and deveined)
  • 8 Ounces flounder filet
  • 12 Large sea scallops (about 1/2 pound)
  • 8 Ounces real lump crab meat
  • 1 Cup heavy cream
  • 1/2 Cup chicken broth
  • 1/2 Cup dry sherry
  • 2 Tablespoons Dijon mustard
  • 1 Teaspoon Old Bay Seasoning
  • 1/4 Cup grated fresh parmesan cheese
  • 1/2 Cup panko bread crumbs
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons all purpose flour
  • Black pepper - to taste

Instructions

  1. Prep the ingredients - Cut fish filet into chunks, dice shallot, minced garlic cloves, chop parsley, grate cheese, and dredge 4 tablespoons of butter in flour.
  2. Preheat oven to 400 degrees.
  3. Allow a large skillet to get hot over medium-high heat. Melt 1-2 tablespoons of butter in the skillet.
  4. Add the chopped shallots. Cook for 2-3 minutes.
  5. Add the minced garlic and cook for an additional 1-2 minutes.
  6. Add the shrimp and scallops to the hot pan. Saute the shrimp and scallops for about a minute, just long enough to sear the outside of the seafood.
  7. Pour in the sherry and allow it to cook down for about 2 minutes.
  8. Transfer the shrimp and scallops from the skillet to the baking dish.
  9. Lower flame to medium heat. Add heavy cream, chicken broth, Dijon mustard, black pepper, and Old Bay seasoning. Stir until blended.
  10. Add 4 tbsp of butter dredged in flour to the creamy sauce. Allow the butter to melt. Stir a few times. The sauce will start to thicken. Cook for 2-3 minutes.
  11. Add the chunks of flounder and cook for 3-4 minutes.
  12. Add the lump crab meat and gently blend throughly. Pour the seafood mixture into the baking dish, over the shrimp and scallops.
  13. Combine bread crumbs and 2 tbsp of melted butter. Mix well. Sprinkle crumb mixture over the whole dish.
  14. Bake for 25-30 minutes or until golden brown. Use oven mitts and remove from oven.
  15. Sprinkle grated parmesan cheese and fresh parsley over the top.
  16. Allow the seafood casserole to sit for 5 to 10 minutes before serving. 

Notes

Equipment Needed

  • 9x13 Baking dish
  • Large skillet

How To Store

If you have any leftovers, let it cool to room temperature. Store in an airtight container and refrigerate up to 4 days. 

How To Reheat

Cover the casserole dish with aluminum foil. Bake in a 350 degrees preheat oven for 20 to 3o minutes or until hot. For a crispy top, remove foil for the last 10 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 501Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 193mgSodium: 1154mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 29g

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© Laura @ Join me in the Kitchen
Cuisine: American / Category: Seafood

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