Scalloped Seafood Casserole


Scalloped Seafood Casserole

25 Min

How can we turn imitation crabmeat into a fancy main dish or a tasty appetizer for a sit-down dinner? Easy with this recipe for Scalloped Seafood Casserole.

What You'll Need

  • 5 tablespoons butter, divided
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • dash of black pepper
  • dash of paprika
  • 2 tablespoons sherry
  • 2 cups imitation crabmeat pieces (about 1 pound)
  • 1/4 cup dry bread crumbs

What to Do

  1. Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
  2. In a large skillet, melt 4 tablespoons butter over medium heat; add flour and stir until smooth paste forms.
  3. Add milk; cook for a few minutes until thickened, stirring constantly. Mix in Worcestershire sauce, parsley, pepper, paprika and sherry.
  4. Place mixture in prepared casserole dish. Cover with imitation crabmeat pieces. Make soft buttered bread crumbs by melting remaining 1 tablespoon butter and mixing with bread crumbs. Sprinkle over crabmeat pieces. Bake 20 minutes, until lightly golden.



Shrimp and real crabmeat work well, too. Serve over toast points.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 242
  • Calories from Fat 107
  • Total Fat 12g 18 %
  • Saturated Fat 7.3g 36 %
  • Trans Fat 0.5g 0 %
  • Protein 9.7g 19 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 47mg 16 %
  • Sodium 795mg 33 %
  • Total Carbohydrates 23g 8 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 9.2g 0 %

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Needs to be elaborated - use shrip (and/or scallops and crabmeat) more cooking sherry- I would double this recipe- and after cooking the roux to golden then combine and put in casserole dishes- add shredded cheader and colby on top- when bubbly- then sprinke buttered panko crumbs on top -bake til brown- serve with salad and garlic bread or cheese biscuits.

What can I use in place of sherry for flavoring?

I have been a Mr. Food fan for years! However, This recipe is way below his usual. Not just inexpensive but cheap! The only saving grace is the notes at the bottom of the recipe. Also, there needs to be more direction about the cooking of the butter and flour. Unless you obtain at least a blond roux you will have a flour taste in your meal. A white roux is just kindergarden flour paste and tastes so. The flour needs to be cooked to make a good sauce!!

I wouold think so. Sounds delicious.

could this be used as an appetizer served with crackers? thanks


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