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! 

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• Prep time: 20 minutes
• Bake time: 35 minutes
• Total time: 55 minutes
• Servings: 4 to 6
• Prep level: Beginner +

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. 

Seafood lovers will find this easy seafood casserole recipe simply irresistible. I certainly do! What sets this casserole apart, is the way that it is simple to make and at the same time an elegant dish. 

​Ingredient Notes

• 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: Fresh crab meat, canned crab meat, tail meat of lobster tails or lobster meat are all great options for 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 white 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 up 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.
• Parmesan cheese: Swiss cheese and cheddar cheese can be substituted.

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!

Step-by-Step Instructions

• Cut fish filet into chunks.
• Dice shallot and mince garlic cloves.
• Chop fresh parsley.

• Grate cheese.
• Dredge 4 tablespoons of butter in flour.

• Melt butter in a skillet over medium high heat. Cook shallots for 2-3 minutes.
• Add the minced garlic. Add the shrimp and scallops to the hot pan. Saute the shrimp and scallops for about a minute. Pour in the sherry, allow it to cook down and then lower the heat.

• Transfer the shrimp and scallops to the baking dish.
• Add heavy cream, chicken broth, Dijon mustard, black pepper, and Old Bay seasoning to the skillet. Stir until blended.

• Add the chunks of flounder. Cook for a few minutes.
• Add the lump crab meat and gently blend throughly. 

• Pour the seafood mixture into the baking dish, over the shrimp and scallops.

• Combine bread crumbs and melted butter. Mix well and sprinkle over the casserole.

• Bake in preheated oven for 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.

Laura Belle’s Tips

1. Mix it up – Combine a variety of seafood for the best flavor and texture.
2. Fresh or frozen – Fresh is ideal, but thawed, well-drained seafood works great too, just pat it dry to avoid excess liquid in the casserole.
3. Don’t over bake – Bake just until the sauce bubbles and the top is golden.
4. Let it rest – For best result results and easier serving, let the casserole rest a few minutes before serving.

What to Serve with a Seafood Casserole

Pair this casserole with:

• Mashed potatoes – Classic comfort food.
• Roasted Brussels sprouts – Adds a nutritious crunch.
• Rice pilaf – Perfect for soaking up flavors.
• Broccoli – A fresh, steamed vegetable
• Easy garlic bread – from Miss in the Kitchen
• Roasted sweet potato salad – Compliments this hearty dish.

Storage

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

Reheating

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.

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Yield: 4 to 6 Servings

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! 

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 55 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

• 9×13 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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