Seafood Casserole Recipe

Why You'll Love This Seafood Casserole Recipe

Right then, let's talk about that moment you pull this dish out of the oven. The smell of garlic, shallots, and dry sherry hitting the air is enough to make anyone weak at the knees. I remember the first time I made a version of this, I made the classic mistake of using low-fat milk. It was a watery disaster.

But once I switched to heavy cream and a proper roux, everything changed. This seafood casserole recipe is all about that decadent, velvety sauce that hugs the shrimp and scallops without making them feel heavy.

If you have ever felt intimidated by cooking multiple types of seafood at once, this is your safety net. Because everything bakes together in a gentle pool of cream, the risk of drying out your fish is almost zero.

We are aiming for that coastal, New England vibe where the seafood is the star, and the Ritz crackers provide that nostalgic, salty "shatter" we all crave. It is a family favorite for a reason, and honestly, you'll probably find yourself licking the spoon before the pan even hits the table.

We are going to focus on a few simple techniques to make sure the sauce doesn't break and the seafood stays succulent. You don't need to be a professional chef to pull this off, just someone who appreciates good butter and fresh ingredients.

Let's get into what actually makes this dish tick and how you can get it right on the very first try.

Why This Works

• Emulsification Stability: The flour and butter roux creates a structural framework that holds the heavy cream and sherry together, preventing the sauce from separating under heat.
• Protein Denaturation: By cutting the cod into 1 inch chunks, we ensure it finishes at the exact same time as the smaller bay scallops, keeping every morsel tender.
• Starch Gelatinization: The Ritz cracker topping absorbs just enough steam from the baking seafood to soften the bottom layer while the top stays crispy.
• Alcohol Volatilization: Simmering the dry sherry reduces its harshness, leaving behind complex acidic notes that cut through the richness of the 1.5 cups of heavy cream.

This comparison helps you decide where to spend your money. If you are making this for a big holiday, spring for the lump crab. If it is just a Tuesday night craving, canned claw meat will still taste incredible in that sherry sauce.

The Building Blocks of Flavor

Understanding your ingredients is the first step to avoiding a kitchen fail. We are using a mix of 1 lb medium shrimp, 0.5 lb bay scallops, and 0.5 lb of either cod or haddock. These provide a variety of textures from snappy to flaky.

The 0.5 lb lump crabmeat adds that luxurious sweetness that ties the whole ocean theme together.

For the foundation, 1 small shallot and 2 cloves of garlic are non negotiable. They provide a sharp, aromatic base that balances the heavy fats. If you're out of Old Bay, you can actually try making a Homemade Old Bay recipe which often has a bit more kick than the store-bought tins.

• 1 lb medium shrimp: Peeled, deveined, and tails removed. Why this? Medium size cooks at the same rate as the fish chunks.
• 0.5 lb fresh bay scallops: Pat these dry before using. Why this? They are naturally sweet and fit perfectly on a fork.
• 0.5 lb lump crabmeat: Pick through for shells. Why this? Provides the "premium" feel and deep coastal flavor.
• 0.5 lb cod or haddock: Cut into 1 inch chunks. Why this? A sturdy white fish that won't disintegrate in the sauce.
• 8 tbsp unsalted butter: Divided for the sauce and topping.
• 1.5 cups heavy cream: Use full fat for the best mouthfeel.
• 0.5 cup dry sherry: Adds acidity and a traditional New England depth.
• 2 sleeves Ritz crackers: Approximately 60 crackers. Why this? Their high fat content makes them stay crispier than breadcrumbs.
• 0.25 cup all purpose flour: The thickener for our sauce.

If you're looking for a different seafood vibe, you might also enjoy learning How to Make recipe for a lighter, pasta based ocean meal.

Equipment Needed for Smooth Prep

You don't need a pantry full of gadgets, but a few specific items make this much easier. A large skillet is essential for making the sauce, and a 9x13 inch baking dish is the standard for getting that perfect ratio of topping to seafood.

I personally love using a heavy bottomed pan for the roux to ensure the flour doesn't scorch.

• 9x13 inch Casserole Dish: Ceramic or glass works best for even heat distribution.
• Large Skillet: To sauté aromatics and build the cream sauce.
• Whisk: Essential for incorporating the flour and cream without lumps.
• Mixing Bowls: One for crushing the crackers and one for the seafood mix.
• Chef's Knife: To finely mince that shallot and cut the cod chunks.

Key Steps to Velvety Results

1. Prep the seafood. Pat 1 lb shrimp, 0.5 lb scallops, and 0.5 lb cod dry with paper towels. Note: Moisture is the enemy of a thick sauce.
2. Mince and press. Finely mince 1 small shallot and press 2 cloves of garlic.
3. Sauté aromatics. Melt 4 tbsp butter in a skillet and cook shallots and garlic until translucent and fragrant.
4. Create the roux. Stir in 0.25 cup all purpose flour and cook for 1-2 minutes until it smells slightly nutty.
5. Deglaze the pan. Slowly pour in 0.5 cup dry sherry, whisking constantly to lift any browned bits.
6. Build the sauce. Gradually whisk in 1.5 cups heavy cream, 1 tsp Old Bay, 0.5 tsp dry mustard, and a pinch of cayenne.
7. Thicken the base. Simmer the sauce for 3-5 minutes until it coats the back of a spoon.
8. Combine ingredients. Fold the shrimp, scallops, cod, and 0.5 lb crabmeat into the sauce and pour into the baking dish.
9. Prepare the topping. Crush 2 sleeves of Ritz crackers and toss with the remaining 4 tbsp of melted butter and 2 tbsp parsley.
10. Bake the dish. Bake at 375°F for 20 minutes until the topping is golden and the sauce is bubbling.

Pro Tips to Avoid Pitfalls

One thing I see people do all the time is over crushing the crackers. You don't want dust; you want small, irregular pieces that create texture. Also, make sure your oven is fully preheated.

Putting a seafood casserole into a lukewarm oven is a recipe for rubbery shrimp because they'll spend too much time "steaming" before the sauce actually starts to bubble.

Why Your Casserole is Watery

If you find a pool of liquid at the bottom of your dish, it usually comes down to the seafood. Frozen seafood carries a lot of "thaw drip." If you don't pat those shrimp and scallops bone dry, that water ends up in your sauce.

Common Mistakes Checklist ✓ Never use "cooking sherry" from the grocery aisle; use a real dry sherry from the wine shop. ✓ Don't skip the step of picking through the crabmeat; a single shell fragment can ruin the experience.

✓ Avoid using "light" cream or milk, as the sauce will likely break or stay too thin. ✓ Ensure the fish chunks are uniform in size so they cook at the same rate as the shrimp. ✓ Preheat your baking dish if you have time, though it's not strictly necessary.

Mix It Up with Variations

While the standard recipe is a classic, you can definitely play around with the flavor profile. If you want a New England seafood casserole vibe, stick to the cod and Ritz. If you want something closer to a seafood casserole pasta recipe, you can actually fold in some par cooked linguine before baking.

2 Flavor Twists

• The Citrus Kick: Add the zest of one lemon to the cracker topping to brighten the heavy cream sauce.
• The Spicy Shellfish: Double the cayenne and add a dash of hot sauce to the sauce base for a southern style "cajun" seafood bake.

2 Diet Swaps

• gluten-free Option: Use a 1 to-1 gluten-free flour blend for the roux and crushed gluten-free buttery crackers for the topping.
• Wine Substitute: If you don't want to use sherry, use a dry Sauvignon Blanc with a teaspoon of lemon juice to mimic the acidity.

Scaling Guidelines

If you're cutting this recipe in half for a smaller dinner, use a smaller 8x8 pan. You'll want to reduce the cook time by about 5 minutes since the smaller mass will heat through faster.

For the eggs in other recipes, you'd divide them, but here we just halve the weights of the fish and the volume of the cream.

When scaling up for a crowd (doubling the recipe), do not just double the spices. Start with 1.5x the Old Bay and cayenne, then taste the sauce. Spices can become overwhelming in large batches.

Also, work in two separate baking dishes rather than one giant deep one, otherwise the middle will stay cold while the edges overcook.

Kitchen Myths

Many people believe that you must sear the fish before putting it in a casserole. This is actually a myth for this specific dish. Because we are poaching the seafood in a rich cream sauce, searing often leads to overcooked, tough proteins. The gentle heat of the oven is exactly what these delicate ingredients need.

Another myth is that "fresh is always better." While fresh is great, high-quality "flash frozen" shrimp are often fresher than the "fresh" ones sitting in the display case for three days. Don't be afraid of the freezer aisle for your shrimp and scallops!

Keeping It Fresh and Stored

Storage: You can keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, do it gently in the oven at 300°F with a splash of milk to loosen the sauce. Avoid the microwave if possible, as it turns the seafood rubbery.

Zero Waste: Don't throw away those shrimp shells! You can use them to make a My Favorite Seafood recipe for your next risotto or soup. If you have extra Ritz crackers, they make a great binder for salmon burgers the next day.

Presentation Tips for Hosting

To make this look as good as it tastes, don't just dump the crackers on top. Spread them evenly and sprinkle the fresh 2 tbsp of parsley over the top after it comes out of the oven so the green stays vibrant. Serve it right in the baking dish for that rustic, home cooked feel.

For a formal touch, serve individual portions in small ramekins. This looks incredibly elegant and ensures everyone gets an equal amount of that crispy topping. Pair it with a simple side of steamed asparagus or a crisp green salad to cut through the richness of the cream and butter.

High in Sodium