The City Magazine Since 1975

Seafood Casserole

Seafood Casserole Kathy Aydlett, traffic manager/sales assistant “This recipe reminds me of time spent with my family at the beach, trying new recipes, the hits and the misses. This one is a hit, with a mix of local shrimp and scallops, plus breading over the top for a bit of crunch.”
Rate This Recipe: 
  • 2 lbs. sliced scallops
  • 1/2 lb. small or medium shrimp, cleaned and deveined
  • 1 cup fresh crabmeat
  • 7 Tbs. butter, divided
  • 1 cup sliced fresh mushrooms
  • 1 cup grated parmesan cheese
  • 4 Tbs. flour
  • 1/2 tsp. salt
  • 2 cups milk
  • 1/2 cup bread crumbs

Preheat oven to 350ºF. Lightly grease a 9 x 13'' casserole dish. Arrange scallops, shrimp, and crabmeat in a layer along the bottom of the dish. Heat three tablespoons of the butter in a medium skillet. Add mushrooms and sauté for three minutes. Spoon into casserole dish and top with a layer of cheese. In a small saucepan, melt four tablespoons butter over low heat. Add flour and salt and simmer for one minute. Gradually add milk and stir until thickened. Pour into casserole dish and sprinkle bread crumbs over top. Bake 25 minutes. Note: Can be assembled before baking one day in advance.