• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Herbed Seafood Casserole

  • Recipe Submitted by on

Category: Seafood, Casseroles

 Ingredients List

  • 1 c Long grain rice
  • 1 Egg; beaten
  • 1/3 c Chopped fresh parsley
  • 1/3 c Butter
  • 1 Onion chopped
  • 3 Cloves garlic; minced
  • 1 lg Carrot finely chopped
  • 1 1/2 c Chopped celery
  • 1 1/2 ts Dried dillweed
  • 1 ts Each salt and pepper
  • 1 lb Scallops
  • 1 lb Raw shrimp
  • 1 pk 7oz frozen crab meat thawed
  • 1/4 c All purpose flour
  • 1 1/2 c Milk
  • 1/2 lb Cream cheese
  • 1/4 ts Dried thyme


1 1/2 c Fresh bread crumbs
2 tb Butter melted
Chopped fresh parsley

In a saucepan cook the rice in 2 cups of water until tender and water is
absorbed. Stir in the egg and 2 tbsp. of the parsley. Set aside.

Meanwhile, in a large skillet, melt 1 tbsp. of the butter over medium heat
and cook onion, garlic, carrot, celery stirring occasionally for three to
five minutes or until

softened. Stir in 1/2 tsp of the dill and 1/4 tsp each of the salt and
pepper. Set aside in a large bowl.

Wipe the skillet clean and pour in 2 cups of water. Bring to a gentle
simmer and poach scallops until just opaque (1 to 3 minutes). Using a
slotted spoon, add the scallops to a bowl.

Poach shrimp in the same liquid for 3 minutes or until just firm and pink.
Drain, reserving 1 cup of the liquid and add the bowl. Chop crab coarsely
and add to the bowl.

In the same skillet, melt the remaining butter over medium heat, whisk in
the flour and cook whisking for 2 minutes without browning. Gradually whisk
in the reserved poaching liquid and milk. Cook stirring for five minutes or
until thickened. Whisk in the cream cheese, remaining dill, slat, pepper
and thyme until cheese is melted. Stir into the seafood mixtures along with
the remaining parsley.

Line the bottom of a greased 13x9 inch baking dish with the rice. Spoon the
seafood mixture over the top.

(recipe can be cooled, covered and refrigerated at this point for up to two
days or frozen for up to two weeks. Thaw in the fridge for 48 hours. Let
stand at room temp for 30 minutes before continuing.)

Topping: Mix the bread crumbs, butter and parsley and sprinkle over the
casserole. Bake at 325 for 40 to 50 minutes or until heated through and the
topping is golden and crunchy. Makes 8 servings.

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