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Seafood Casserole Recipe

User Rating 4 Star Rating (2 Reviews)


Seafood casserole with shrimp and crabmeat, along with mushrooms and wine.


  • 12 to 16 ounces cooked medium to large shrimp, cut up
  • 8 ounces lobster meat
  • 4 ounces crabmeat
  • 4 ounces sautéed mushrooms
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • salt and pepper, to taste
  • 1/4 teaspoon paprika
  • 1 to 2 teaspoons snipped chives
  • 1 to 2 teaspoons finely chopped parsley
  • 2 tablespoons dry white wine or sherry
  • Parmesan cheese, about 2 to 4 tablespoons


In a buttered 1 1/2-quart casserole, combine seafood. Add cooked mushrooms.
In a medium saucepan, melt butter over medium-low heat; stir in flour until smooth and bubbly. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until thickened and bubbly. Stir in seasonings and wine. Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes, then broil for a minute to brown top. Serve immediately.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Delicious, but a little too rich, Member BaketyBaker

This is a good recipe, but when I make it again I will use half the amount of butter, milk, and flour. As the recipe stands, the casserole is more like a rich seafood gravy (which is a delightful thought but perhaps not very healthy).

4 out of 4 people found this helpful.

See all 2 reviews

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