Seafood Delight Bake: Creamy, Cheesy Coastal Comfort in One Dish

1. Preheat & prep. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or similar casserole dish).
2. Season the seafood. In a bowl, toss shrimp (and scallops if using) with lemon juice, Old Bay, paprika, pepper, and a pinch of salt. Set aside.
3. Start the sauce. In a saucepan over medium heat, melt butter. Add garlic and cook 20–30 seconds until fragrant (don’t brown it).
4. Make a roux. Sprinkle in flour and whisk for 1 minute to cook out the raw flour taste.
5. Whisk in dairy. Slowly pour in milk while whisking to prevent lumps. Add cream. Simmer 2–3 minutes until slightly thickened.
6. Make it creamy. Add cream cheese, parmesan, Dijon, and hot sauce (if using). Stir until smooth and glossy. Taste and adjust seasoning (go easy—seafood seasoning + parmesan can be salty).
7. Combine. Fold seasoned shrimp/scallops into the sauce. Gently fold in crab meat last so it stays in nice chunks.
8. Assemble. Pour into the baking dish. Sprinkle mozzarella evenly over the top.
9. Breadcrumb topping. Mix panko with melted butter and parsley, then sprinkle over the cheese layer.
10. Bake. Bake 20–25 minutes until bubbly and golden. If needed, broil 1–2 minutes for extra browning (watch closely).
11. Rest & serve. Let rest 5–10 minutes. Garnish with parsley and serve with lemon wedges.

Serving Suggestions

• Classic: Serve with crusty bread or garlic toast to scoop the creamy sauce.
• Over carbs: Spoon over rice, mashed potatoes, or buttered noodles.
• Light & fresh: Pair with a crisp green salad and a bright vinaigrette.
• Southern vibe: Serve alongside buttery corn on the cob and coleslaw.

Tips

• Don’t overcook seafood: Shrimp and scallops cook quickly. Bake just until shrimp are pink and opaque and scallops are firm but tender.
• Crab goes in last: Folding it in gently keeps bigger chunks intact.
• Want it thicker? Simmer the sauce an extra minute before combining or add 1–2 tbsp extra parmesan.
• Want it looser? Add a splash of milk or broth before baking.
• Use quality cheese: Freshly grated parmesan melts smoother and tastes better than shelf-stable grated cheese.

Variations

• Seafood Pasta Bake: Fold in 3 cups cooked penne before baking for a full casserole.
• Spicy Cajun: Swap Old Bay for Cajun seasoning and add diced jalapeño to the sauce.
• Lobster upgrade: Replace crab with chopped lobster meat and finish with extra lemon zest.
• Veggie boost: Stir in steamed broccoli, spinach, or sautéed mushrooms.
• Gluten-free: Use gluten-free flour (or cornstarch slurry) and gluten-free breadcrumbs.

Serving & Storage

• Make ahead: Assemble up to 8 hours ahead, cover, and refrigerate. Add 5–10 minutes to bake time.
• Refrigerate: Store leftovers airtight for up to 2 days.
• Reheat: Warm in a 325°F (165°C) oven until heated through, or microwave gently in short bursts.
• Freeze: Not ideal because creamy sauces can separate, but it can be frozen. Thaw overnight and reheat slowly, stirring well.

FAQ

Can I use frozen seafood?

Yes—just thaw completely and pat very dry before seasoning. Excess water can thin the sauce.

What seafood works best?

Shrimp + crab is the easiest combination. Scallops are delicious but optional. You can also use firm white fish chunks (like cod) but add them gently so they don’t break apart.

How do I know it’s done?

The casserole should be bubbling at the edges and golden on top. Shrimp should be pink and opaque; scallops should be firm and opaque.

Can I make it without breadcrumbs?

Absolutely. Skip the panko and just top with cheese, or finish with parmesan and broil briefly for a crisp top.

What can I substitute for cream cheese?

Use 1/2 cup extra heavy cream plus 2–3 tbsp extra parmesan, or stir in 2 tbsp sour cream at the end (don’t boil it).