Old-Fashioned Seafood Casserole
Shrimp, scallops and crab in a creamy cheddar sauce under a buttery cracker topping.
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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
Use raw shrimp and scallops: they cook in the oven. Pat them very dry so the sauce stays creamy, not watery.
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