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Baked Seafood Casserole

Quick & Simple Meals
This Baked Seafood Casserole layers tender flounder with a rich, creamy seafood medley—featuring shrimp, scallops, and lump crabmeat—bathed in a garlicky Dijon cream sauce and baked until golden and bubbly. It’s an elegant dish that’s surprisingly easy to make and perfect for special dinners or holiday meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 380 kcal

Ingredients
  

Seafood:

  • 4 oz flounder fillets divided into two portions
  • 6 extra-large shrimp
  • 6 large scallops
  • 4 oz lump crabmeat

Sauce:

  • 4 tbsp butter
  • ½ cup heavy cream
  • ¾ cup chicken stock
  • 1 tbsp Dijon mustard
  • A splash of white wine
  • Flour for dredging butter – beurre manié

Seasonings:

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ½ tsp Old Bay seasoning optional
  • ½ tsp chopped Italian parsley optional

Instructions
 

  • In a large skillet, melt 2 tbsp butter over medium-high heat.
  • Add shrimp and scallops, sauté for about 1 minute to sear.
  • Deglaze with white wine. Add cream, chicken stock, Dijon, and seasonings.
  • Cook 1 minute more.
  • Remove shrimp and scallops. Set aside.
  • Add 2 tbsp butter dredged in flour (beurre manié) to skillet.
  • Simmer until sauce thickens. Remove from heat.
  • See full steps with tips & photos → https://mischacrossing.com/baked-seafood-casserole/

Notes

  • Use fresh or thawed seafood for best texture. You can substitute tilapia or cod for flounder if needed.
  • Beurre manié (butter mixed with flour) adds body to the sauce without lumps—don't skip it!