Seafood And Herb Casserole




1 Cup Rice

1 Beaten Egg

1/3 Cup Fresh Parsley

1/3 Cup Butter

1 Onion, Chopped

3 Cloves Garlic, Minced

1 Large Carrot, Finely Chopped

1 1/2 Cup Fennel Or Celery, Chopped

1 Tablespoon Fresh Dill, or 1 1/2 Teaspoon Diced

1 Teaspoon Each, Salt And Pepper

1 Pound Scallops

1 Pound Raw Shrimps

225 Grams Of Fresh Crabmeat

1/4 Cup Flour

1 1/2 Cup Milk

1/2 Pound Cream Cheese

1/4 Teaspoon Dried Thyme


1 1/2 Cup Breadcrumbs

2 Tablespoon Melted Butter

Chopped Fresh Parsley, For Garnish


Combine rice with 2 cups of salted water.

Bring to a boil, then reduce heat to a simmer.

Cover and cook about 15-20 minutes.

Stir in egg and 2 tablespoons of parsley and set aside.

In a large skillet, melt 1 tabsplespoon of butter over medium heat.

Cook onion, garlic, carrot and fennel or celery, stirring occasionally for 3-5 minutes.

Stir in 1/2 teaspoon of the dill, and 1/4 teaspoon each of salt and pepper.

Transfer to a large bowl.

Wipe the skillet clean.

Pour in 2 cups water and bring to a gentle simmer.

Poach the scallops until opaque, 1-3 minutes.

Remove with a slotted spoon to a large bowl.

Poach the shrimps until firm and pink.

Drain – reserving 1 cup of the liquid.

Shell and devein the shrimps – add to the bowl.

Chop the crabmeat into bite-sized pieces and add to the bowl.

In the same skillet, melt the rest of the butter.

Whisk in the flour and cook, whisking for 2 minutes without browning.

Gradually whisk in the reserved poaching liquid and milk.

Cook, stirring until thickened, about 5 minutes.

Whisk in the creamed cheese, remaining dill, salt and pepper, and thyme, until the cheese has melted.

Stir in the seafood mixture with the rest of the parsley.

Line a 13 X 9 casserole dish with the rice.

Spoon the seafood mixture on top.

If cooking now, sprinkle with the topping and bake at 325 degrees Fahrenheit for 40-50 minutes.


If freezing for later, don’t put the topping on now.

Cool the casserole in the refrigerator overnight

Cover with plastic wrap, wrap in foil and freeze.

To Thaw

Remove the foil.

Place in the refrigerator until thawed, for 48 hours.

When thawed, unwrap the dish, let sit at room temperature for 30 minutes.

Sprinkle the topping over the casserole just before heating.

Bake at 325 degrees Fahrenheit for 40-50 minutes.

Makes 4-6 servings.

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