Ingredients:

  • 1 lb medium shrimp, peeled, deveined, and tails removed
  • 0.5 lb fresh bay scallops
  • 0.5 lb lump crabmeat, picked for shells
  • 0.5 lb cod or haddock, cut into 1-inch chunks
  • 8 tbsp unsalted butter, divided
  • 1 small shallot, finely minced
  • 2 cloves garlic, pressed
  • 0.25 cup all-purpose flour
  • 1.5 cups heavy cream
  • 0.5 cup dry sherry
  • 1 tsp Old Bay seasoning
  • 0.5 tsp dry mustard
  • 1 pinch cayenne pepper
  • 2 sleeves Ritz crackers (approx. 60 crackers), crushed
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Pat the shrimp, scallops, and white fish bone-dry with paper towels.
  2. In a large skillet, melt 4 tablespoons of butter. Add the shrimp, scallops, cod, and crabmeat directly to the skillet. Do not sear. Transfer to a 9x13 inch ceramic baking dish.
  3. In the same skillet, melt 4 tablespoons of butter. Sauté the minced shallots and garlic until translucent and fragrant.
  4. Whisk in the flour to create a light blonde roux. Cook for 2 minutes to remove the raw flour taste.
  5. Slowly pour in the dry sherry to deglaze the pan, followed by the heavy cream. Whisk constantly until the sauce thickens and coats the back of a spoon.
  6. Stir in the Old Bay seasoning, dry mustard, and cayenne. Pour the finished cream sauce evenly over the seafood mixture in the baking dish.
  7. In a small bowl, combine the crushed Ritz crackers, 4 tablespoons of melted butter, and chopped parsley. Mix until the crumbs are evenly coated.
  8. Sprinkle the cracker mixture over the casserole. Bake for 20 minutes until the seafood is cooked through and the topping is golden brown.