6 Gratifying Casseroles Curing Your Winter Seafood Cravings
While seafood may remind you of warm weather and oceanside restaurants, you don’t need to save it for summer. Crab, shrimp, mussels, and scallops can all be used to create hot, wholesome, and hearty casseroles that will warm you up on a chilly night. Whether you want to use fresh, in-season seafood or would like to utilize the bag of frozen shellfish residing in your freezer, these recipes will satisfy any seafood craving. Read on to discover the 6 seafood casseroles that will keep you warm all winter.
1. Shrimp Chili Cornbread Casserole
Shrimp, seasonings, and vegetables create a zesty chili filling, which is topped with a layer of flaky, crumbly cornbread. For an easy, ready-to-eat weeknight meal, prepare this dish in advance, store it in your refrigerator for up to 3 days, and reheat it in the oven right before serving. Eating Well’s recipe yields 12 servings.
- 2 teaspoons canola oil
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 3 medium zucchini, diced (about 5 cups)
- 1½ tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 (14-ounce) cans no-salt-added diced tomatoes
- 1½ pounds raw shrimp, peeled and deveined
- ½ cup chopped fresh cilantro
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup nonfat milk
- ¼ cup canola oil
- 1 large egg
- 1 tablespoon honey
Directions: Preheat oven to 350 degrees Fahrenheit. To prepare the filling, heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon, and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer.
Remove from heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan. To prepare the cornbread topping, whisk cornmeal, flour, baking powder, and ½ teaspoon salt in a large bowl. Whisk milk, ¼ cup oil, egg, and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture. Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.
2. Seafood Casserole
Taste of Home delivers a dinner dish that is stuffed with rice, seafood, and veggies. To devein shrimp, simply make a shallow slit down the middle of its back and lift out the black vein with the point of a paring knife, according to Fine Cooking. The recipe yields 6 servings.
- 1 (6-ounce) package long grain and wild rice
- 1 pound frozen crabmeat, thawed, or 2½ cups canned lump crabmeat, drained
- 1 pound cooked medium shrimp, peeled, deveined, and cut into ½-inch pieces
- 2 celery ribs, chopped
- 1 medium onion, finely chopped
- ½ cup finely chopped green pepper
- 1 (4-ounce) can mushroom stems and pieces, drained
- 1 (2-ounce) jar diced pimientos, drained
- 1 cup mayonnaise
- 1 cup 2% milk
- ½ teaspoon pepper
- Dash Worcestershire sauce
- ¼ cup dry bread crumbs
Directions: Cook rice according to package directions. Meanwhile, preheat oven to 375 degrees Fahrenheit. In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms, and pimientos. In a small bowl, whisk mayonnaise, milk, pepper, and Worcestershire sauce; stir into seafood mixture. Stir in rice. Transfer to a greased 13-by-9-inch baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40 to 50 minutes or until bubbly.
3. Beer-Braised Mussel and Potato Casserole
Mussels, beer, and potatoes are the key components of Draft’s casserole, which yields 6 to 8 servings. When debearding mussel, AllRecipes.com suggests holding the mussel in one hand and covering the other hand with a dry towel. Then, grasp the beard and give it a sharp pull toward the hinge end of the mussel. Avoid pulling the beard toward its opening end; this can tear and kill the mussel.
- 25 mussels, bearded and cleaned
- 16 ounces Hoegaarden (or a similar beer)
- 5 Yukon Gold potatoes, peeled, coarsely chopped, and blanched
- 1 yellow onion, julienned
- 2 cups chicken broth
- 1 cup Parmesan cheese, grated
- ½ cup cider vinegar
- ½ pint heavy whipping cream
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons parsley, chopped
- 2 teaspoons garlic, chopped
- 1 teaspoon smoked paprika
- Pinch saffron
- Salt and black pepper, to taste
Directions: Preheat oven to 375 degrees Fahrenheit. In a medium pot with a lid over medium heat, add the mussels, garlic, saffron, beer, chicken broth, paprika, cider vinegar, salt, and pepper. Let cook until mussels open, about 8 minutes; discard any that do not. Spoon mussels out of the pot with a slotted spoon and set aside. Allow the braising liquid to reduce by half and add the parsley when the liquid is just reduced. Remove the mussels from their shells and set aside.
Add half the potato and half the onion to the bottom of a lightly buttered ceramic casserole dish. Spoon the mussels over the vegetable layer, sprinkle half the Parmesan cheese over the mussels, and season to taste. Arrange the remaining potatoes and onions over the cheese. Ladle about 1 cup of the braising liquid over the dish; repeat with the heavy cream. Sprinkle the top of the casserole with the remaining Parmesan. Cover the casserole dish with a lid or foil and bake 45 minutes; uncover, bake for another 10 minutes at 400 degrees Fahrenheit, and serve.
4. Baked Crab Casserole
You’ll love the rich and creamy flavors radiating throughout The Crab Place’s casserole. If you’d like to dip something into this cheesy, gooey dinner dish, we suggest making In Katrina’s Kitchen’s Dipping Bread.
- 1 pound backfin crab meat
- 2 (8-ounce) packages cream cheese, softened to room temperature
- ½ pint sour cream
- 4 tablespoons mayonnaise
- Juice of ½ lemon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- ¼ teaspoon garlic salt
- ½ cup grated cheddar cheese, divided
Directions: Preheat oven to 350 degrees Fahrenheit. Mix ingredients in the order listed. Add ¼ cup of the grated cheese to mixture and put in casserole dish. Sprinkle the remaining ¼ cup cheese on top of mixture. Bake at 350 degrees Fahrenheit for 45 to 50 minutes.
5. Alfredo Seafood Casserole
In Betty Crocker’s elegant dinner dish, pasta, shrimp, crabmeat, and broccoli are coated in a creamy Alfredo sauce. For the perfect pairing, serve Food Network’s Caesar Salad with Homemade Dressing alongside your casserole.
- 4 cups uncooked mafalda (mini-lasagna noodle) pasta
- 2 cups broccoli flowerets
- 1 (1-pound) jar Alfredo pasta sauce
- ½ cup milk
- ⅛ teaspoon pepper
- ½ pound cooked, peeled, deveined medium shrimp, thawed if frozen, and tails peeled
- 1 (8-ounce) container refrigerated pasteurized crabmeat, drained and cut up
- ¼ cup chopped fresh parsley
- ¼ cup shredded Parmesan cheese
- 1 tablespoon butter or margarine, melted
- ¼ cup Italian-style bread crumbs
Directions: Heat oven to 350 degrees Fahrenheit. Spray a 2-quart glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli. In large bowl, mix Alfredo sauce, milk, and pepper. Stir in shrimp, crabmeat, parsley, and 2 tablespoons of the cheese.
Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil. Bake 35 to 40 minutes or until hot in center. Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter, and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.
6. Scallops Florentine Casserole
AboutSeafood.com’s casserole consists of a cheesy scallop filling that’s covered with additional cheese and a crunchy breadcrumb topping. The recipe yields 5 servings.
- 1½ pounds large sea scallops, rinsed and patted dry
- 2 tablespoons all-purpose flour
- 4 tablespoons canola oil, divided
- 1 garlic clove, minced
- 1 (6-ounce) bag pre-washed baby spinach
- 2 tablespoons all-purpose flour
- 1½ cups 1% low-fat milk
- 1 cup reduced fat preshredded cheddar cheese
- ¼ cup grated Parmesan cheese, divided
- 2 tablespoons dry sherry
- 2 tablespoons plain dried breadcrumbs
Directions: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the scallops in the flour. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the scallops and brown on both sides, about 1 to 2 minutes per side. Remove from skillet and arrange in a casserole dish. Heat 1 tablespoon of the oil in the same skillet over medium heat.
Add the garlic and cook until golden, about 1 minute. Add the spinach and cook, stirring frequently, until the spinach wilts, about 4 minutes. Arrange the spinach over the scallops. Heat 2 tablespoons of oil in the skillet over medium heat. Add the flour and cook, stirring constantly, until the flour turns golden, about 2 minutes. Add the milk, stirring constantly, and bring to a simmer.
Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Stir in the cheddar cheese and 2 tablespoons of the Parmesan cheese until melted. Stir in the sherry and pour the cheese mixture over the scallops and spinach in the casserole dish. Top with the breadcrumbs and the remaining Parmesan cheese. Bake for 12 to 15 minutes, or until browned and bubbly.