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Seafood Casserole

FlavourGirl_'s picture

My FIL is in town and it is his Birthday tomorrow and he has requested a
i Seafood Casserole.

Does anyone have a T&T recipe? I've never made this before so any help or direction would be appreciated!

Marie-Louise_'s picture

(post #58408, reply #1 of 32)

Eve, I don't have a recipe but I can try and describe what I think of when I hear that phrase. These were very popular dishes in the old SF seafood houses in the 70's-80's. They are basically some sort of fish (crab, shrimp, scallops, lobster, sole stuffed w/ crab or shrimp) covered w/ a variation of a Bechemal /white sauce and baked. They were incredibly rich dishes; I'm sure the sauces must have been made w/ heavy cream! They were served in oval au gratin dishes and finished under the broiler so they had a nice crust on top. There was Seafood Newburg, Deviled whatever, that sort of thing. They were usually served w/ rice pilaf and soggy sauteed vegetables on the plate.

I'm up the coast but will be home after dinner tonight-I'll check back in; if no one has come up w/ a T&T I'll hunt through James Peterson's Fish Cookbook and see if I can find something for you.

FlavourGirl_'s picture

(post #58408, reply #2 of 32)

I was thinking it would have a bechamel base. I figured it would be very rich. But it is his Birthday and in my house you get whatever you request. (Not that I don't like rich food). Dessert is a peach pie.

I would appreciate anything you can find. I do not have any seafood cookbooks in the house, unfortunately.

BTW, I made your Risotto with Asparagus and Wild Mushrooms for my in-laws last week and they loved it. They had never had risotto before and FIL seemed a bit unsure about my description but was won over with the first bite. I love that recipe!

Amy_W.'s picture

(post #58408, reply #3 of 32)

Here's our family favorite...

my Mom made this every Christmas Eve, it's kinda like a seafood strata.

b Baked Seafood Casserole
... Serves 6

1 lb. shrimp, cooked
3/4 lb. crabmeat
9 slices white sandwich bread, crusts removed
3/4 lb. sharp cheddar cheese, grated
6 Tbs. butter, melted
4 eggs, beaten
2 1/2 cups milk
3/4 tsp. dry mustard
3/4 tsp. salt
Dash white pepper
3 Tbs. dry sherry
2 tsp. fresh dill, chopped

Cube bread and place in a buttered 9x13 casserole. Top with cheese, then shrimp and crabmeat. Pour melted butter over. Mix eggs, milk, dry mustard, salt, pepper, and sherry.
Pour mixture in casserole. Top with a little more grated cheese.
Cover tightly and refrigerate at least 8 hours.

Bake uncovered @ 325°F for 1 hour in top half of oven. Garnish with dill. Let set about 10 mins. before serving.

Note: Any combination of seafood you like is fine.

FlavourGirl_'s picture

(post #58408, reply #4 of 32)

Oh, Amy this sound great! I like the addition of dill. Would it work OK if I used 2% milk only because that is what I alway have on hand?

Amy_W.'s picture

(post #58408, reply #5 of 32)


I think 2% milk would be fine, because that's what I use too!

Adele_'s picture

(post #58408, reply #6 of 32)

Eve- Get whatever seafood available local- shrimp, crab, scallops- saute the shrimp & scallops, crab ok to add as is. Do a medium white sauce, add cheese if this is what he wants. If spicy- add the hot, if not, add the herbs. Put in cassarole, cover w/bread crumbs w/cheese added (or ParmaR if doing the non cheese) cook til bubbly & brown on top. Bread & Salad.

When is dinner? Haven't done this in ages.

FlavourGirl_'s picture

(post #58408, reply #7 of 32)

Dinner will be tomorrow evening. Shall I set a place for you? You may be seafooded out with all those oysters you've been consuming.

FlavourGirl_'s picture

(post #58408, reply #8 of 32)


I e-mailed you and it did not go through. Could you just check Peterson's seafood book and see if he has a version in there? TIA

Dra's picture

(post #58408, reply #9 of 32)

Here is one I enjoy:

b Shrimp and Crab Casserole

* 1/2# sliced mushrooms
* 2 T. butter
* 1 minced onion
* 3 or 4 Roma (plum) tomatoes, chopped
* 3/4 cup half&half
* 2 T flour
* 1/4 cup sherry
* 1 T. worcestershire
* 1 1/2# medium cooked/peeled shrimp and 1 1/2# fresh lump crabmeat, picked over (you can omit the crabmeat and just use 3# of shrimp)
*1/2 cup buttered breadcrumbs
* salt and pepper and paprika

Saute mushrooms in butter. Add onion and tomatoes and simmer for ten minutes. Blend in cream and flour stir just til it thickens up a bit, add sherry, worcestershire, salt and pepper, paprika to taste. Add shrimp and crabmeat and put in large buttered casserole. Top with breadcrumbs and bake at 350 until golden brown on top (about 20 minutes) Serves 8. I like to have this with basmati rice or toast points. Amy's recipe sound yummy...I'll have to give it a try !

Marie-Louise_'s picture

(post #58408, reply #10 of 32)

Eve-Just got home. Believe it or not, Peterson DOESN'T have a version in the whole cookbook!!! Nothing that looks like what I used to get in the restaurants in any of my other cookbooks, either. Adele's recipe sounds like about what I remember-DH remembers cheese as well. Now I'm craving it as well, and I hate defeat-so I'll pour through a few old cookbooks to see what I can find! Check back in a couple hours (or tomorrow if you don't live out west, LOL)

Marie-Louise_'s picture

(post #58408, reply #11 of 32)

Eve-this is gonna take some work on your part (like, uh... I wouldn't use canned salmon), but here's one from Julia's Mastering the Art of French Cooking that gives you an idea of the sauce. I guess (and I'm guessing here) that if I was going to use raw scallops or a nice big piece of raw fillet of snapper, I'd poach it in a little wine/fish stock/something first, so I was starting w/ almost cooked fish, then pour the sauce over & bake it. I can't believe that this recipe was so hard to find-it was on EVERY menu 20 or 30 years ago!

Gratin Aux Fruits de Mer
i A quick and delicious main-course dish can be made by combining a good cream sauce with canned salmon, tuna (can you believe Julia ever said this-we could blackmail her), or clams, or leftover cooked fish or shellfish.

For 4-6

Preheat oven to 425.
Cook 1/4 c. finely minced onions in 3 tbsp. butter over low heat for 5 minutes or so, until onions are softened but not browned.
Stir in 3 tbsp. flour, cook slowly for 2 minutes.
Off heat, add 1 cup boiling milk, then 1/4 c. white wine or vermouth. Bing to boil, stirring, cook several min to evaporate wine. She suggests also adding in the juice from the salmon can if you have any! Salt, pepper, 1/4 tsp. oregano [I'm not so sure that would be good] and 4-6 tbsp. cream also get added to the sauce.
Fold in 1 1/2 c. cooked or canned salmon and optional ingredients (sauteed mushrooms, no amt. given; sliced hard-boiled eggs). place in an 8 inch baking dish, sprinkle on 1/4 c. grated Swiss cheese and dot guessed it, 1 tbsp. butter. I told you I remember this was a rich dish!!! Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

BTW, I have no idea why my email isn't working-it's set to Tauton's-it USED to work Must be on the same list as MC!

Gretchen_'s picture

(post #58408, reply #12 of 32)

I think a coquille st. jacques with whatever seafood in addition to the traditional scallops you have or want would be just about perfect!! It is a classic recipe in every cookbook.

FlavourGirl_'s picture

(post #58408, reply #13 of 32)

I think I'm going to take a bit from each of these and just wing it. There are parts of each that I like. I've got a busy day ahead of me...

Thank you all, for your help. I'll report back.

Marie-Louise_'s picture

(post #58408, reply #14 of 32)

i I love that recipe!
Thanks, Eve. BTW, I posted more variations last week. < Obsolete Link > Marie-Louise "Here's the Master Risotto Recipe & variations I've collected..." 11/21/00 7:18am
There are some nice wintery versions in there (butternut squash; turnips and bacon; cabbage and tomatoes) and that Truffle Oil one would be great for a holiday dinner. I bought a very little bottle of Truffle oil (mail order from Tavelo) for about $10.-it SOUNDS like a lot, but you only need 2 tbsp. every time you make it, and the smell of that stuff is incredible. DH and I made a whole meal out of just that dish one day last week.

Marie-Louise_'s picture

(post #58408, reply #15 of 32)

Dra, the tomatoes sound like a nice touch. Hey, with the mushrooms, that's two low-fat things in the recipe! Every time my parents would come to town when I was in college, they'd take me to a seafood restaurant that had been in San Francisco forever. I'd always order one of these creamed dishes. Even in my "Marie, you're skin and bones, you need to eat more" days, I remember being stuffed after eating this meal!

FlavourGirl_'s picture

(post #58408, reply #16 of 32)

I actually bought some truffle oil a couple of months ago and I do not like it! DH was OK with it but I just don't like it much. It could be the brand but I don't plan on spending more money on something I just may not like. I'll share mine with friends so it doesn't go to waste.

I plan on trying more of your variations on the Risotto.

Messy_Cook's picture

(post #58408, reply #17 of 32)

anything with seafood always sounds good.

I agree with Gretchen, coquilles st. jacques get my vote.

not too much of a mess too!

FlavourGirl_'s picture

(post #58408, reply #18 of 32)

I had to look this up since I didn't know what it was. Here's what I found:

b Cassolette de Coquilles St-Jacques à l'Estragon

i Small Casserole of Scallops with Tarragon

Makes 4 servings

I was not prepared for the way this dish felt in my mouth. "It's all in the temperature and the timing," said Odile, who served these for lunch one freezing Sunday in early March. She was careful to cook them in a tightly sealed casserole at a high temperature. When you make the sauce, it will be rather thick, in order that the jus released from the scallops will bring it to the proper consistency. These scallops are so creamy that the sauce seems to be an extension of their essence. Serve them with rice pilaf.

4 shallots, thinly sliced
2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
1 cup dry vermouth or herbaceous dry white wine, such as Muscadet or Vouvray
1 teaspoon Dijon mustard
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh tarragon leaves, chopped, or 1 teaspoon dried
1-1/2 pounds large sea scallops
1/3 cup chopped fresh chives

1. Preheat the oven to 500 degrees F.

2. In a small saucepan, cook the shallots in the butter over medium heat until soft, about 2 minutes. Stir in the flour. Add the vermouth and mustard and cook, stirring, until the liquid thickens, about 8 minutes. Add the cream, salt, and pepper. If using dried tarragon, add it now. Cook until the mixture thickens again, then remove from the heat.

3. Place the scallops in a small Dutch oven, sprinkle with the fresh tarragon, if using, and pour the sauce over the scallops. Cover and place in the oven for 10 minutes.

4. Remove from the oven, stir in the chives, and serve immediately.


Scallops, coquilles St-Jacques in French, are named for Saint James, whose shrine in Compostela, Spain, was a major site of pilgrimage during the Middle Ages. Pilgrims to the shrine carried few belongings and the round deep shell of the scallop served as a kind of mess kit-to sip water from and to place food on. Owning a scallop shell was a sign that one had made the pilgrimage and it gave one a certain status.

FlavourGirl_'s picture

(post #58408, reply #19 of 32)

It was a hit!

As I said I did a variation of what was posted. I used shrimp, scallops and crab in a bechamel sauce (with white wine added). I used dill and also put in a bit of Romano in the bread crumb topping. I served it with Penne, a salad and bread. And I made peach pie per request. I made those cinnamon treats with the leftover pie crust (as usual) but what I did differently for the last few was put the cinnamon and sugar mixture on the cutting board then rolled the dough adding more and more c & s mixture. I then cut little shapes and baked them like that instead of rolling them up. They were delicious! They were kind of crispy and had a huge cinnamon taste. YUM!

Thank you, everyone for your help.

bobbjanuary's picture

(post #58408, reply #27 of 32)

 A question about this this scallop dish - I like to bake and serve the scallops in individual baking dishes with Dauphine potatoes piped arround the edges. Can this be set up at all before serving? I mean just some time ahead so that I can be with my guests, having a glass of wine with them, not in the kitchen, I don't mean hours ahead ( although that would be lovely, wouldn't it?) just enough to maybe have two glasses of wine??

Gretchen's picture

(post #58408, reply #28 of 32)

WOW--had to go look!! Yes, sure. I used to do it in scallop shells.

This is  a pretty nice thread for crabmeat!

bobbjanuary's picture

(post #58408, reply #29 of 32)

Thank you for replying to my message, Gretchen, I appreciate it, however I'm not sure that we're talking about the same thing. I  did not make myself clear, I'm sorry to say. I was asking about Coquilles St Jacques being prepared in advance and your reply seemed to be about a Seafood Casserole. I'm sorry to bother you again, but I'd appreciate knowing if you were talking about Seafood Casserole or Coquilles St. Jacques, ( or maybe both ??). I very much appreciate your taking the time to answer my email and settling my confusion, Barbara  (

MadMom's picture

(post #58408, reply #30 of 32)

Barbara, please take your email address out of your post.  Gretchen can get it from Taunton and email you that way.  Otherwise, scammers can pick it up.

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Adele's picture

(post #58408, reply #31 of 32)

If you make Coquilles St Jacques in advance you will have to warm it up when ready to serve.  This will make the scallops tough and the sauce will have a greater chance to separate.  I personally would not do it.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

(post #58408, reply #32 of 32)

My answer referred to the scallops. I have done it before by just running under the broiler to heat. The scallops seem to hold up very well, but it has to be heated hot and fast.


chiquiNO's picture

(post #58408, reply #23 of 32)

Italian canned tuna is to die for...maybe that's what Julia meant??  LOL

Chiqui from way down yonder in New Orleans


chiquiNO's picture

(post #58408, reply #21 of 32)

Oh the Italian's in my house would LOVE the addition of the tomatoes...might have to make two versions!!!!  Thanks...God Bless and where have you been girl????

Chiqui from way down yonder in New Orleans


Adele's picture

(post #58408, reply #24 of 32)

where have you been girl????

This is a thread from the was from the year 2000.  My how time flies!

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

chiquiNO's picture

(post #58408, reply #25 of 32)

LOL  Amy linked me to it for a recipe and I just so happened to respond here...LOL


I'm so to get some sleep!!

Chiqui from way down yonder in New Orleans

Edited 12/17/2007 11:28 pm by chiquiNO


chiquiNO's picture

(post #58408, reply #20 of 32)

YES< YES YES!!  Both of these are very similar and are exactly what I was looking for!!!!  I'm going to make this for a Christmas Eve open house that my daughter has started!!!!  Thanks!!

Chiqui from way down yonder in New Orleans