Seafood Casserole With Wine, Shrimp, and Crabmeat

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/02/19
Seafood casserole recipe

The Spruce Eats / Julia Hartbeck
Prep: 15 mins
Cook: 21 mins
Total: 36 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
625 Calories
36g Fat
24g Carbs
49g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 625
% Daily Value*
Total Fat 36g 47%
Saturated Fat 20g 102%
Cholesterol 387mg 129%
Sodium 1613mg 70%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Protein 49g
Calcium 401mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A splash of sherry or white wine adds flavor to the seasoned white sauce for this easy seafood casserole. Shrimp, lobster, and crabmeat are the shellfish featured in this dish. Serve it with pasta or crusty rolls or garlic bread and a salad.

The casserole also makes a nice dish for a dinner party or brunch. Keep it warm on a warming tray or in a chafing dish.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

    Gather ingredients for seafood casserole
    The Spruce Eats / Julia Hartbeck

  2. Heat the oven to 350 F (180 C/Gas 4). 

  3. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.

    Melt butter
    The Spruce Eats / Julia Hartbeck

  4. In a buttered 1 1/2-quart casserole, combine the seafood. Add the cooked mushrooms.

    Combine seafood
    The Spruce Eats / Julia Hartbeck

  5. Add the remaining 4 tablespoons of butter to the saucepan, and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.

    Add remaining butter
    The Spruce Eats / Julia Hartbeck

  6. Gradually add the milk, stirring constantly. Continue to cook over low heat, stirring constantly, until the sauce is thickened and bubbly. Stir in the seasonings, herbs, and wine.

    Seasoning
    The Spruce Eats / Julia Hartbeck

  7. Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese.

    Stir in cheese
    The Spruce Eats / Julia Hartbeck

  8. Bake the casserole in the preheated oven for 20 minutes.

    Bake casserole
    The Spruce Eats / Julia Hartbeck

  9. Then broil for a minute to brown top.

    Bake casserole
    The Spruce Eats / Julia Hartbeck

  10. Serve immediately.

    Seafood casserole recipe
    The Spruce Eats / Julia Hartbeck

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.