Seafood Casserole Made With Shrimp, Scallops, & Crab Meat

This seafood casserole recipe is the ultimate comfort food for seafood lovers. It’s packed with tender fish fillets, succulent shrimp, buttery crab meat, and perfectly cooked scallops—all baked together in a rich, creamy sauce. Every bite is luxurious yet comforting, making this dish perfect for family dinners, holidays, or anytime you’re craving something hearty and satisfying. If you’ve made my Shrimp Casserole or Crab Casserole, then you already know how good my seafood bakes are—but this one just might be my best yet. It’s the kind of dish that feels restaurant-worthy while still being easy enough for a weeknight meal.

Why This Is The Best Seafood Casserole

This seafood casserole is a dish I typically make when I'm hosting a dinner party. Countless times I've made it, and my friends say, "I don't really like seafood, but I'll try it," and they end up loving this casserole! 

What makes this creamy seafood casserole so special is the balance of flavors and textures. The fish stays tender and flaky, the shrimp and scallops add a delicate sweetness, and the crab meat gives it that rich, buttery finish. Everything is brought together with a luscious cream sauce infused with garlic, mustard, and a touch of spice that elevates it beyond your typical casserole.

Despite how impressive it looks and tastes, this dish couldn’t be simpler to make. The steps are straightforward: you’ll par-cook the seafood, whip up the sauce, combine everything in one baking dish, and let the oven work its magic.

While the casserole bakes, you’ll have time to pull together a side—like hibachi fried rice, Chinese green beans, or Southern cornbread—for a complete meal that’s guaranteed to impress even your toughest semi-professional food critic guests!

Ingredients

The ingredients needed to make this recipe are all pretty basic. In fact, besides the seafood, I'm willing to bet you have most, if not all, of the ingredients at home already.

Anyway, here's what you'll need to make this seafood casserole recipe:

• 4 oz. sole fillets (or any fish fillet)
• 7 shrimps, peeled and deveined
• 6 scallops
• 4 oz. crab meat lobster meat
• 4 tablespoon unsalted butter
• 2 tablespoon flour
• ½ cup heavy cream
• ¾ cup vegetable broth, chicken broth, or seafood broth
• 1 tablespoon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian herbs
• *You can use 1 ½ tsps of Old Bay and skip the above herbs/spices

By the way, you can use a lot of these same ingredients to make this tuna noodle casserole, shrimp casserole, and salmon casserole. They're three of my other favorite seafood casserole recipes, so you'll definitely want to give those a try next! Or for something a little different, you can use some to make this seafood soup.

How To Make Seafood Casserole

Step 1: Prep

Preheat oven to 350°F (180°C) and melt 2 tablespoon of butter in a skillet over medium-high heat.

Step 2: Cook the seafood

 Add the shrimp and scallops to the melted butter and cook for 1 minute, stirring occasionally. Remove the shrimp and scallops from the skillet. Place the fish fillets in a baking dish and season to taste with salt and pepper. Add 2 tablespoon of water and cook the fish for 10 minutes.

Step 3: Make the sauce

 Add a splash of stock to deglaze the skillet, then add the remaining broth. Add the heavy cream, mustard, and spices to the skillet. Mix the remaining softened butter in a bowl with equal parts of flour (2 tbsps each), then add the butter-flour mixture to the skillet.

Step 4: Complete the sauce

 Let the sauce simmer over low heat until it has slightly thickened. Then remove from the heat and stir in cooked shrimp, scallops, and crab meat. Mix to combine all the ingredients and set aside.

Step 5: Assemble the casserole

 Drain the excess water from the cooked fish and place it in a baking dish. Top the fish with the prepared seafood sauce mixture. 

Step 6: Bake and serve

 Bake the casserole for 25 minutes, or until golden brown. Let it cool briefly before serving, and enjoy!

Expert Tips for Perfect Seafood Casserole

• Prep while the fish bakes. Save time by prepping the sauce, seafood, and mix-ins while the fish is in the oven. This keeps your kitchen workflow smooth and ensures the whole seafood casserole comes together quickly.
• Drain and pat dry the seafood. Frozen shrimp, scallops, or fish often release water while cooking. Make sure to thaw them completely and pat them dry with paper towels before adding them to the sauce.
• Thicken the sauce before baking. If you prefer a thicker casserole instead of soupy, let the cream sauce simmer for a few extra minutes to reduce slightly, or whisk in 1–2 teaspoons of cornstarch or flour dissolved in a tablespoon of cold water. This will help it thicken to a velvety consistency.
• Add a binding ingredient. Stir in ½ cup of breadcrumbs, cooked rice, or shredded cheese before baking to absorb excess liquid while adding flavor and texture.
• Turn it into a seafood rice casserole. For a heartier meal, stir in 1 to 2 cups of cooked rice with the sauce and seafood before baking. The rice absorbs the creamy sauce beautifully, creating a comforting seafood rice casserole that feels like a complete one-dish dinner.
• Add vegetables for extra flavor and nutrition. Mix in chopped mushrooms, bell peppers, celery, peas, or spinach to boost the nutrients and texture. The veggies add color, freshness, and balance to the rich, creamy sauce.
• Make it cheesy. For a cheesy seafood casserole, sprinkle ½ to 1 cup of shredded cheese—Parmesan, Swiss, mozzarella, or even Gruyère—over the top before baking. The melted cheese adds a golden crust and even more decadence to the dish.
• Add a crunchy topping. Before baking, top the casserole with Italian bread crumbs, panko, or crushed Ritz crackers tossed in melted butter. This creates a crisp, buttery topping that contrasts perfectly with the creamy seafood filling.
• Don’t overbake. Keep an eye on the oven during the last few minutes of baking. Overcooking can make seafood tough and dry. The casserole is ready when it’s hot, bubbling around the edges, and golden on top.

Seafood Casserole FAQs

Can I make seafood casserole ahead of time?

Yes! You can assemble this seafood casserole up to a day in advance. Prepare the casserole through the step just before baking, then cover tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed. This make-ahead option is perfect for holidays, dinner parties, or meal prep.

How do I store leftover seafood casserole?

Allow the seafood casserole to cool completely before storing. Transfer leftovers to an airtight container, or cover the baking dish tightly with a lid or foil. Store in the refrigerator for up to 4 days. When reheating, add a splash of cream or broth to bring the sauce back to its silky consistency and prevent the seafood from drying out.

Can I freeze seafood casserole?

Absolutely. Once baked and cooled completely, cover the casserole tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F (180°C) for 20–25 minutes, or until warmed through. For best texture, add a few tablespoons of cream or broth before reheating to keep the sauce silky.

What kind of fish works best for seafood casserole?

Any mild, firm white fish works great. I typically use sole, but flounder, tilapia, cod, or halibut are all excellent choices. These types of fish hold their shape well while baking and complement the creamy sauce without overpowering the flavor.

What kind of crab is best for seafood casserole?

Lump crab meat gives the best texture and flavor, but king crab, snow crab, or even canned crab meat will work best. If using canned crab, drain it well before mixing to avoid adding excess liquid to the casserole.

Can I use frozen seafood in this recipe?

Yes, frozen seafood is fine—just make sure it’s fully thawed and patted dry before cooking. Any extra moisture will thin out the sauce and affect the casserole’s consistency.

What sides go best with seafood casserole?

This creamy seafood casserole pairs wonderfully with simple, lighter sides like sauteed green beans, roasted broccoli, or egg fried rice. For a more Southern-style meal, serve it with fried cornbread or a crisp side salad to balance the richness.

How do I reheat leftover seafood casserole?

Reheat leftovers in a 350°F (180°C) oven for about 15–20 minutes, or until warmed through. For smaller portions, you can use the microwave, but cover lightly and heat in 30-second intervals to prevent the seafood from overcooking.

More Casserole Recipes To Try

• Chicken cordon bleu casserole
• Beef enchilada casserole
• Pulled pork casserole
• Chili cornbread casserole
• French onion chicken casserole
• John Wayne Casserole

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