Description
A comforting seafood casserole featuring shrimp, scallops, and crab meat in a creamy sauce, topped with crispy cheese and breadcrumbs.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb scallops (fresh or frozen)
- 1 lb crab meat (fresh or pasteurized)
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko)
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh thyme (optional, for added flavor)
Instructions
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it turns translucent. Next, introduce the minced garlic and let it cook for an additional 1-2 minutes.
- Pour in the heavy cream and stir gently to combine. Add the Dijon mustard, Worcestershire sauce, lemon juice, paprika, salt, and pepper to develop rich flavors. Allow the sauce to simmer for about 5-7 minutes; this will thicken and infuse the flavors beautifully.
- Incorporate the seafood into the creamy sauce. Stir in the shrimp, scallops, and crab meat. Cook everything together for 5-7 minutes, allowing the seafood to absorb the sauce’s richness.
- Prepare the topping by mixing together the grated cheddar, Parmesan cheese, and breadcrumbs in a small bowl. Sprinkle this delightful mixture over the cooked seafood sauce.
- Preheat your oven to 375°F (190°C) and transfer the casserole to bake for 20-25 minutes. The topping should turn golden and the casserole should bubble enticingly.
- Once out of the oven, allow it to cool for 5 minutes. Finally, garnish with fresh parsley and thyme for an elevating presentation.
Notes
Use high-quality seafood for the freshest flavor. You can substitute other seafood as desired.