Crab Scallop Casserole
A delightful seafood casserole featuring tender crab meat and scallops, infused with garlic, lemon, and parsley, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Place snow crab (cut into small pieces) in a casserole with scallops.
- Chop garlic and parsley into small pieces.
- Add garlic and parsley to the casserole.
- Squeeze lemon juice into the mixture and add white wine if desired.
- Let the casserole stand in the refrigerator for at least 2 hours or overnight.
- Before baking, sprinkle seasoned bread crumbs on top and drizzle with olive oil.
- Bake in a 400°F oven for about 40 minutes until golden and bubbling.
Tips & Substitutions
For a richer flavor, consider adding a pinch of Old Bay seasoning or a dash of hot sauce to the mixture. If you're short on time, pre-cooked crab meat can be used as a substitute for fresh crab. Fresh scallops are ideal, but frozen scallops can work too; just ensure they are thoroughly thawed and patted dry before use.
Serving Suggestions
This crab scallop casserole pairs beautifully with a light green salad or crusty bread for a complete meal. A glass of chilled white wine, such as Sauvignon Blanc, complements the seafood perfectly. For a heartier option, serve alongside seasoned rice or a baked potato for a satisfying dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 20 minutes, to maintain the casserole's texture. Avoid microwaving, as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Scallop Casserole contains roughly 727 calories, with 36g protein, 101g carbohydrates, and 27g fat. It is an excellent source of iron (183% of the Daily Value), vitamin C (160% of the Daily Value), and dietary fiber (113% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crab meat and scallops?
Yes, frozen crab meat and scallops can be used. Just ensure they are properly thawed and patted dry to avoid excess moisture in the casserole. This will help maintain the dish's intended flavor and texture.
How do I know when the casserole is done baking?
The casserole is done when it is golden brown on top and bubbling around the edges. You can also use a food thermometer; it should reach an internal temperature of 145°F for safe consumption.
Can I make this casserole ahead of time?
Absolutely! Prepare the casserole up to the point of baking, then cover and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).