Baked Seafood Casserole

Loaded with fresh cod, shrimp, sea scallops, and crab meat, every bite is full of flavor and seafood!

https://www.snappersfish.com/post/baked-seafood-casserole

Ingredients

• 226.8 g Cod fillets split in two portions

• 12 x-large shrimp

• 12 large scallops

• 226.8 g lump crab meat

• 8 tbsp butter

• 238 g heavy cream

• 352.5 g chicken broth

• 2 tbsp dijon mustard

• 1 tsp garlic powder

• 1 tsp onion powder

• 0.5 tsp black pepper

• 1 tsp Old Bay optional

• 1 tsp Italian parsley chopped – optional

Instructions

• Add two tablespoons of butter to a large skillet over medium-high heat.

• Melt the butter and add the shrimp and scallops to the hot pan. ( you can substitute olive oil for the butter for sauteing the seafood)

• Saute the shrimp and scallops for about a minute, just long enough to sear the outside of the seafood.

• Add a splash of white wine to deglaze the pan, then add the heavy cream, chicken broth, dijon mustard, and seasonings to the pan.

• Saute the mixture for one minute, then remove the shrimp and scallops from the pan. Set aside until needed.

• Add two tablespoons of butter dredged in flour (beurre manie) to the seafood sauce. This will thicken the sauce.

• Let it simmer over low heat to thicken the sauce.

• Remove the pan from the heat and add the scallops, shrimp, and crab meat to the sauce. Mix until seafood is coated and set aside until needed.

• Place the cod in the bottom of each casserole dish. Add a little water to the dish and sprinkle with old bay seasoning

• Bake the flounder for 10 minutes at 350° F.

• Drain the water off the flounder.

• Add the seafood mixture to the casserole dish. Sprinkle with old bay seasoning and bake for 25 minutes at 350° F until golden brown.