Seafood Casserole Recipe | Inspired by Ree Drummond
Level: Simple
Servings: 6
Nutrition Per Serving: Portion size: 1 out of 6
Total Calories: 901
Total Fat: 78 g
Saturated: 12 g
Carbohydrates: 17 g
Fiber: 2 g
Sugars: 4 g
Protein: 32 g
Cholesterol: 265 mg
Sodium: 1687 mg
Total Time: 1 hour 55 minutes (includes time to chill and rest)
Active Prep: 25 minutes
Originally passed down to Ree from her motherwho made this dish for dinner gatherings in the 1970sthis seafood casserole now includes Ree's own personal addition: a dash of hot sauce. Dive into this creamy, flavorful classic that's perfect for impressing guests with its fresh seafood medley and crunchy topping. Your kitchen will smell irresistible, and every bite promises pure comfort!
Ingredients
Casserole:
- 1 lb cooked 16/20 count shrimp, thawed and chopped
- 2 cups lump crab meat
- 2 cups mayonnaise
- 1 cup cooked lobster pieces
- 1 cup chopped celery
- 2 tbsp Dijon mustard
- 1 tbsp sherry
- 3 splashes Worcestershire sauce
- 1 tsp seafood seasoning (like Old Bay)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 green onions, finely sliced
- 1 small green bell pepper, diced
- Hot sauce, as desired
- 2 cups crushed potato chips
- 2 tbsp fresh parsley, chopped
Simple Green Salad:
- 5 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp freshly chopped chives
- 1 tbsp honey
- Kosher salt and black pepper, to taste
- 1 head butter lettuce, leaves separated
- Green baby mesclun, for garnish
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Instructions
- For the casserole: Combine shrimp, crab meat, mayonnaise, lobster, celery, Dijon, sherry, Worcestershire, seafood seasoning, salt, pepper, scallions, bell pepper, and hot sauce in a large mixing bowl. Taste and adjust seasonings if necessary. Spoon mixture into a medium baking dish. Cover and chill for at least 1 hour, or up to a day ahead.
- Preheat your oven to 350F when you're ready to bake.
- Sprinkle potato chips evenly on top and bake for 30 minutes, until browned and hot. Allow casserole to rest for 5-7 minutes before serving.
- For the green salad: While casserole bakes, add olive oil, lemon juice, chives, honey, salt, and pepper to a mason jar. Seal and shake to blend well. Drizzle over lettuce and greens in a salad bowl, tossing gently.
- Sprinkle the casserole with chopped parsley and serve with the dressed salad on the side.
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