This is the kind of seafood casserole that shows up at Christmas Eve dinners and church suppers: shrimp, scallops and crab in a creamy cheddar sauce, under a golden, buttery cracker topping.
It looks special, but it is simple. You make one sauce, fold in the seafood and bake.
Why You’ll Love It
- Three kinds of seafood in every bite.
- Creamy, cheesy sauce with a little Old Bay and lemon.
- Crunchy buttery cracker top.
What You Need
- 1 lb raw shrimp (peeled, deveined, tails off, large ones cut in half)
- 1/2 lb bay scallops
- 8 oz lump crab meat (picked over for shells)
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 green onions (sliced)
- 1 sleeve buttery round crackers (about 36, crushed)
- 3 tbsp butter (melted, for the topping)
- 1 tbsp fresh parsley (chopped)
How to Make It
- Heat the oven to 350°F. Butter an 11×7-inch (2-quart) baking dish.
- Pat the shrimp and scallops very dry with paper towels.
- In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook 1 minute.
- Slowly whisk in the milk. Cook, stirring, until thick and bubbly, about 4 minutes. Take off the heat.
- Stir in the mayonnaise, cheddar, Old Bay, Worcestershire, lemon juice and green onions until smooth.
- Fold in the shrimp, scallops and crab. Spread in the baking dish.
- Mix the crushed crackers with the melted butter and parsley. Sprinkle over the top.
- Bake 25 to 30 minutes, until bubbly, a thermometer in the center of the casserole reads 165°F, and the shrimp are pink and opaque. Let rest 5 minutes before serving.
Tips
- Use raw shrimp and scallops. Cooked shrimp turn rubbery when baked again.
- Dry the seafood well. Wet seafood makes a watery sauce.
- Frozen seafood works. Thaw it in the fridge overnight, then drain and pat dry.
- Make ahead: Make the sauce and fold in the seafood up to 4 hours ahead and keep it in the fridge. Add the cracker topping just before baking, and add 5 to 10 minutes to the bake time.
Serving Ideas
Serve over white rice or with crusty bread, a green salad and steamed green beans.
More Seafood Favorites
Love this? Try our [Crab and Shrimp Casserole](https://tasteofrecipe.net/crab-and-shrimp-casserole/) and our [Crab and Shrimp Seafood Bisque](https://tasteofrecipe.net/crab-and-shrimp-seafood-bisque/).
Storage
Keep leftovers covered in the fridge for up to 2 days. Reheat in a 325°F oven until it reaches 165°F in the center.
Old-Fashioned Seafood Casserole
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 lb raw shrimp peeled, deveined, tails off, large ones cut in half
- 1/2 lb bay scallops
- 8 oz lump crab meat picked over for shells
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 green onions sliced
- 1 sleeve buttery round crackers about 36, crushed
- 3 tbsp butter melted, for the topping
- 1 tbsp fresh parsley chopped
Instructions
- Heat the oven to 350°F. Butter an 11x7-inch (2-quart) baking dish.
- Pat the shrimp and scallops very dry with paper towels.
- In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook 1 minute.
- Slowly whisk in the milk. Cook, stirring, until thick and bubbly, about 4 minutes. Take off the heat.
- Stir in the mayonnaise, cheddar, Old Bay, Worcestershire, lemon juice and green onions until smooth.
- Fold in the shrimp, scallops and crab. Spread in the baking dish.
- Mix the crushed crackers with the melted butter and parsley. Sprinkle over the top.
- Bake 25 to 30 minutes, until bubbly, a thermometer in the center of the casserole reads 165°F, and the shrimp are pink and opaque. Let rest 5 minutes before serving.
Notes
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
