Seafood casserole is a comforting classic that brings the flavors of the ocean right to our table. This Legal Seafood recipe captures the perfect blend of fresh seafood, creamy sauce, and a crispy topping that makes every bite irresistible. It’s a dish that’s both elegant enough for special occasions and simple enough for a cozy family dinner.
We love how this casserole combines tender shrimp, scallops, and fish with a rich, savory sauce that’s baked to golden perfection. Whether you’re a seafood enthusiast or looking to impress guests with a crowd-pleaser, this recipe delivers on taste and texture. Let’s dive into making a seafood casserole that’s as satisfying as it is delicious.
Ingredients
To create our Seafood Casserole Legal Seafood Recipe, we rely on a harmonious blend of fresh seafood, rich sauce components, and complementary additional ingredients. Each element is vital to achieving that signature creamy texture and satisfying flavor.
Seafood Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, cleaned
- 1 pound firm white fish fillets (such as cod or haddock), cubed
- 1 cup crab meat, picked clean of shells
- 2 tablespoons lemon juice, fresh-squeezed
Sauce Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
Additional Ingredients
- 1 cup finely chopped onion
- 3 stalks celery, diced
- 1 cup sliced mushrooms
- 1 1/2 cups crushed buttery crackers (such as Ritz) for topping
- 2 tablespoons chopped fresh parsley for garnish
| Ingredient Category | Key Items |
|---|---|
| Seafood | Shrimp, Scallops, White fish, Crab Meat, Lemon Juice |
| Sauce | Butter, Flour, Milk, Cream, White Wine, Dijon Mustard, Old Bay Seasoning, Garlic, Parmesan Cheese |
| Additional | Onion, Celery, Mushrooms, Crushed Crackers, Fresh Parsley |
Equipment Needed
To prepare the Seafood Casserole Legal Seafood Recipe flawlessly, we need to assemble the right equipment to ensure every step is precise and efficient. Here is a detailed list of essential tools:
- Large Mixing Bowl: For combining seafood and ingredients securely.
- Saucepan: To prepare the creamy sauce with butter, flour, milk, and seasonings.
- Whisk: Crucial for stirring the sauce to achieve a smooth consistency without lumps.
- Sharp Chef’s Knife: To finely chop onions, celery, and slice mushrooms.
- Cutting Board: A sturdy surface for prepping vegetables and seafood.
- Measuring Cups & Spoons: To measure liquids and spices accurately ensuring the perfect balance of flavors.
- Baking Dish (9×13 inches): Preferably oven-safe glass or ceramic for even baking and browning.
- Oven Mitts: To safely handle the hot baking dish during and after cooking.
- Spatula or Large Spoon: For folding ingredients together and transferring the casserole mixture.
- Grater: For shredding Parmesan cheese fresh, enhancing the topping’s flavor.
- Food Thermometer (optional): To verify that seafood reaches an internal temperature of 145°F, ensuring it is perfectly cooked.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Mixing Bowl | Mix seafood and ingredients | Durable and non-reactive |
| Saucepan | Cook and thicken creamy sauce | Heavy-bottomed for even heat |
| Whisk | Stir sauce to smooth consistency | Stainless steel preferred |
| Chef’s Knife | Chop and slice vegetables and seafood | Keep sharp for precision |
| Cutting Board | Prep surface | Use separate boards for seafood and veggies |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential for seasoning balance |
| Baking Dish (9×13″) | Bake casserole | Glass or ceramic for even heat |
| Oven Mitts | Handle hot cookware | Heat-resistant and sturdy |
| Spatula or Large Spoon | Combine ingredients and transfer | Silicone preferred |
| Grater | Freshly grate Parmesan cheese | Adds fresh flavor |
| Food Thermometer (optional) | Check seafood doneness | Ensures safe cooking |
Using the correct equipment supports the dish’s creamy texture, delicate seafood integrity, and the golden, crispy topping. This way, our Seafood Casserole Legal Seafood Recipe turns out as delightful and authentic as intended.
Prep Work
Before we bring all the elements of the Seafood Casserole Legal Seafood Recipe together, thorough preparation ensures every ingredient shines. Carefully prepping the seafood, sauce, and additional components sets the foundation for a perfect dish.
Preparing the Seafood
To maintain the delicate flavors and textures of the fresh seafood, follow these steps precisely:
- Shrimp (1 pound large): Peel and devein, leaving tails on or off based on preference. Rinse under cold water and pat dry with paper towels.
- Sea Scallops (½ pound): Remove the side muscle if still attached. Rinse and pat dry.
- Firm White Fish Fillets (1 pound): Cut into bite-sized chunks for even cooking.
- Crab Meat (1 cup): Pick through for any shell fragments and gently fluff to avoid clumps.
- Squeeze fresh lemon juice over all seafood to add brightness and reduce any fishy aroma.
| Seafood Component | Preparation Detail |
|---|---|
| Shrimp | Peel, devein, rinse, pat dry |
| Sea Scallops | Remove muscle, rinse, pat dry |
| White Fish Fillets | Cut into 1-inch chunks |
| Crab Meat | Check for shell fragments, fluff |
Preparing the Sauce
Our creamy, flavorful sauce is the essence of this Legal Seafood Casserole. We take care to make it smooth and well-seasoned:
- Melt unsalted butter in a saucepan over medium heat.
- Whisk in flour steadily to form a roux, cooking for 2 minutes without browning.
- Gradually pour in warmed whole milk and heavy cream, whisking constantly to avoid lumps.
- Add dry white wine and stir to incorporate.
- Season with Dijon mustard, Old Bay seasoning, black pepper, salt, and a touch of minced garlic.
- Simmer gently until the sauce thickens, then remove from heat.
Prepping Additional Ingredients
These components add depth and texture. Properly preparing them ensures harmonious flavor integration:
- Onion (finely chopped): Use a sharp knife to achieve uniform pieces that soften evenly.
- Celery (diced): Cut into small cubes for subtle crunch.
- Mushrooms (sliced): Select firm mushrooms, removing stems if needed, and slice thinly.
- Crush buttery crackers finely to create the topping that delivers the casserole’s iconic crispy crunch.
- Chop fresh parsley roughly to garnish just before serving, adding a vibrant finish.
Organizing our ingredients like this readies us to assemble the Seafood Casserole with precision and confidence.
Directions
Follow these detailed steps to create the Seafood Casserole Legal Seafood Recipe with perfect texture, flavor, and presentation.
Cooking the Seafood
We start by cooking the fresh seafood gently to preserve tenderness and flavor:
- Heat a large skillet over medium heat and add 1 tablespoon unsalted butter.
- Add the peeled and deveined 1 pound of large shrimp, cooking for 2 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, add 1/2 pound sea scallops, searing for 2 minutes per side until just cooked. Remove and set aside.
- Add 1 pound of firm white fish fillets cut into bite-sized chunks. Cook gently for 3-4 minutes, turning to ensure even cooking. Remove and combine all seafood in a bowl.
- Gently fold in 1 cup crab meat at room temperature, taking care not to break it apart.
Tip: Do not overcook seafood at this stage as it will continue cooking in the casserole.
Making the Sauce
Our creamy, flavorful sauce binds the seafood and vegetables elegantly:
- Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 2 minutes stirring constantly without browning.
- Gradually whisk in 2 cups warmed whole milk and 1/2 cup heavy cream, ensuring no lumps form.
- Add 1/2 cup dry white wine, stirring continuously.
- Season with 1 teaspoon Old Bay seasoning, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 crushed garlic clove.
- Cook on low heat until sauce thickens to a smooth, velvety consistency, about 5–7 minutes.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and integrated.
Assembling the Casserole
Now bring together the sauce, seafood, and vegetables:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked seafood mixture with 1/2 cup finely chopped onion, 1/2 cup diced celery, and 1/2 cup sliced mushrooms.
- Pour the warm sauce over the seafood and vegetables. Stir gently to coat evenly.
- Transfer the mixture into a 9×13-inch baking dish.
- Sprinkle the top with 1 cup crushed buttery crackers for a crispy topping.
- Optionally, sprinkle with extra Parmesan for more richness.
Baking the Casserole
Bake until bubbly and golden for that perfect finish:
| Step | Temperature | Time | Indicator |
|---|---|---|---|
| Preheat oven | 350°F | N/A | Ready for casserole |
| Bake casserole | 350°F | 25 – 30 min | Sauce bubbling, topping golden |
- Bake uncovered for 25–30 minutes, until the casserole is bubbling hot and the cracker topping is golden brown.
- Let rest for 5 minutes before serving.
- Garnish with freshly chopped parsley for a vibrant touch.
Pro Tip: Use oven mitts when handling hot dishes and serve promptly to enjoy the creamy richness at its best.
Serving Suggestions
To highlight the rich flavors of our Seafood Casserole Legal Seafood Recipe, we recommend pairing it with simple yet complementary sides that enhance its creamy, savory profile without overpowering the delicate seafood.
Perfect Side Dishes
- Garlic Butter Green Beans: Lightly sauté fresh green beans in garlic and butter for a crisp, vibrant contrast to the casserole’s creamy texture.
- Lemon Herb Rice Pilaf: A fragrant rice pilaf with fresh herbs and a hint of lemon juice balances the richness while echoing the seafood’s citrus note.
- Mixed Green Salad: A refreshing salad with baby greens, cherry tomatoes, and a tangy vinaigrette adds a fresh, crisp bite to the meal.
Suggested Wine Pairings
The right wine elevates our Seafood Casserole, creating a memorable dining experience. Here is a helpful table with wine options and their tasting notes:
| Wine Type | Flavor Profile | Pairing Benefit |
|---|---|---|
| Sauvignon Blanc | Crisp, citrusy, with herbal undertones | Brightens the creamy richness |
| Chardonnay | Buttery, oaky, medium-bodied | Complements the buttery sauce |
| Pinot Grigio | Light, refreshing, with subtle fruit flavors | Refreshes the palate |
“Choosing a wine that echoes the seafood’s freshness while cutting through the sauce’s creaminess is key.”
Serving Tips
- Serve the casserole hot straight from the oven for optimal creaminess and the golden crust at its crispiest.
- Garnish with fresh parsley or a wedge of lemon to add color and a zesty aroma.
- Offer warm crusty bread or garlic rolls on the side for soaking up the luscious sauce.
With these Serving Suggestions, we transform our Seafood Casserole Legal Seafood Recipe into a complete, balanced meal that delights the senses and impresses at any dining occasion.
Make-Ahead Tips
Preparing our Seafood Casserole Legal Seafood Recipe ahead of time can simplify mealtime and enhance the flavors. Here are key steps and recommendations to ensure the best results:
1. Assemble and Store Before Baking
- Fully prepare the casserole by combining cooked seafood, creamy sauce, and vegetables in the baking dish.
- Top with crushed buttery crackers and grated Parmesan cheese just like in the recipe.
- Cover tightly with plastic wrap or aluminum foil to prevent moisture loss and odor absorption.
- Refrigerate the casserole for up to 24 hours before baking.
2. Baking from Refrigerated State
- Remove the casserole from the refrigerator and let it stand at room temperature for 20-30 minutes before baking.
- Preheat the oven to 350°F (175°C).
- Bake for approximately 30-35 minutes or until the casserole is bubbly and the topping is golden brown.
- If the top browns too quickly, loosely cover with foil to avoid burning.
3. Freezing Instructions
- For longer storage, assemble the casserole without baking and freeze for up to 2 months.
- Wrap the dish tightly with heavy-duty foil and place it in a freezer bag to prevent freezer burn.
- To bake, thaw overnight in the refrigerator.
- Bake according to the standard baking instructions, adding an additional 10-15 minutes if needed for thorough heating.
4. Sauce Preparation Ahead of Time
- The creamy sauce can be made 1-2 days in advance.
- Store it in an airtight container in the refrigerator.
- Before combining with seafood and vegetables, gently reheat the sauce over low heat while stirring to prevent separation.
Refrigerator and Freezer Storage Times
| Preparation Stage | Storage Method | Maximum Storage Time | Notes |
|---|---|---|---|
| Assembled, uncooked | Refrigerator | 24 hours | Cover tightly to retain moisture |
| Assembled, uncooked | Freezer | 2 months | Wrap well to avoid freezer burn |
| Creamy sauce | Refrigerator | 1-2 days | Reheat gently before use |
Pro Tip
“Allowing the casserole to rest briefly after baking enhances flavor melding and makes serving easier. Make-ahead preparation gives us more time to enjoy the meal with family and guests without last-minute stress.”
By following these Make-Ahead Tips we keep our Seafood Casserole Legal Seafood Recipe tasting fresh, creamy, and full of perfectly baked seafood goodness.
Storage Instructions
Proper storage of our Seafood Casserole Legal Seafood Recipe is essential to maintain its rich flavors and creamy texture. Follow these meticulous steps to keep your casserole fresh and safe to enjoy later.
Refrigerating the Casserole
- Cool completely before storing to prevent condensation inside the container.
- Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days to preserve freshness and seafood quality.
- When reheating, bake at 350°F (175°C) until heated through, about 20 to 25 minutes, to retain the crispy topping and creamy interior.
Freezing the Casserole
- If you plan to freeze the casserole, do not bake it first. Assemble the dish completely and cover tightly with two layers of plastic wrap followed by a layer of aluminum foil.
- Freeze for up to 2 months to maintain optimal flavor and texture.
- To thaw, transfer the casserole to the refrigerator for 24 hours before baking.
- Bake at 350°F (175°C) for 40 to 50 minutes, uncovered, until bubbly and golden on top.
Storing the Creamy Sauce Separately
- Prepare the creamy sauce in advance and cool it down.
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat, whisking often to restore its smooth consistency before mixing with seafood.
Storage Duration Summary
| Storage Method | Storage Duration | Notes |
|---|---|---|
| Refrigeration | Up to 3 days | Keep tightly covered |
| Freezing (Unbaked) | Up to 2 months | Thaw in fridge before baking |
| Creamy Sauce in Fridge | Up to 2 days | Reheat gently, whisk to restore |
Tip: Always check for freshness before reheating. If the casserole shows signs of off-odor or discoloration, discard it to ensure safety.
By following these Storage Instructions, we ensure that every bite of our Seafood Casserole stays as delightful and fresh as the moment it left the oven.
Conclusion
This Seafood Casserole recipe brings together the best of the sea with a creamy, comforting twist that’s perfect for any occasion. Its rich flavors and satisfying textures make it a standout dish that’s sure to impress.
By following the steps carefully and using fresh ingredients, we can create a meal that feels both elegant and homey. Whether served fresh or prepped ahead, this casserole offers convenience without sacrificing taste.
We encourage you to try this recipe and enjoy the delicious harmony of seafood, creaminess, and crispy topping in every bite. It’s a dish that truly celebrates the joy of cooking and sharing great food.
Frequently Asked Questions
What seafood is included in the Legal Seafood casserole recipe?
The casserole includes large shrimp, sea scallops, firm white fish fillets, and crab meat, combined for a rich and flavorful dish.
What ingredients are used to make the creamy sauce?
The sauce contains unsalted butter, flour, whole milk, heavy cream, dry white wine, Dijon mustard, Old Bay seasoning, black pepper, salt, garlic, and grated Parmesan cheese.
What equipment do I need to prepare this seafood casserole?
You’ll need a mixing bowl, saucepan, whisk, chef’s knife, cutting board, measuring tools, a 9×13-inch baking dish, oven mitts, spatula, grater, and optionally, a food thermometer.
How should I prepare the seafood before cooking?
Peel and devein the shrimp, remove the side muscle from scallops, cut fish into bite-sized pieces, and check crab meat for shell bits to ensure freshness and safety.
What are some good side dishes to serve with this casserole?
Recommended sides include garlic butter green beans, lemon herb rice pilaf, and a mixed green salad to complement the rich seafood flavors.
Can I prepare the casserole ahead of time?
Yes, you can fully assemble and refrigerate it for up to 24 hours or freeze uncooked for up to 2 months. The creamy sauce can also be made and stored separately.
How should I store leftovers?
Cool completely, store in an airtight container in the refrigerator for up to 3 days, or freeze the unbaked casserole for up to 2 months. Sauce can be refrigerated for up to 2 days.
What is the best way to reheat the seafood casserole?
Reheat gently in the oven until bubbly and warmed through. Avoid overheating to preserve the creamy texture and tender seafood.
What wine pairs well with this seafood casserole?
Sauvignon Blanc, Chardonnay, and Pinot Grigio are excellent choices to enhance the dish’s flavors and provide a balanced dining experience.
Why should I let the casserole rest after baking?
Allowing the casserole to rest helps flavors meld together and makes it easier to serve, resulting in a more enjoyable meal.