I wanted to post this recipe yesterday, but I was pulled into the swirling vortex of holiday shopping known as “the mall”. It was exhausting, but I did finally finish up the last bits of Christmas shopping on my list. I did do a good amount of local shopping, but I couldn’t avoid the mall entirely. I need to plan better next year.
This seafood casserole is a passalong recipe from a volunteer at a previous job. I’ve made it every Christmas Eve for the past 12 years and it has become part of our Christmas tradition. It is very good, very rich and not what I would call healthy food. This year, we are using as many fresh, local ingredients as we can, including all of the seafood.
- 1 cup rice
- 1 egg, lightly beaten
- 1/3 cup chopped fresh parsley
- 1/3 cup unsalted butter
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1 large carrot, peeled and finely chopped
- 1 1/2 cups chopped celery
- 1 Tbsp. chopped fresh dill
- Salt and pepper to taste
- 1 pound scallops
- 1 pound raw shrimp
- 1 pint shucked oysters (you can omit if you really don’t like them)
- 1 pckg. frozen fake Krab
- 1/4 c. all purpose flour
- 1 1/2 c. milk
- 1 8 oz. pckg. cream cheese
- 1/4 tsp. dried thyme
- 1 1/2 cups fresh bread crumbs or crushed butter crackers
- 2 Tbsp. butter, melted
- Chopped fresh parsley
- Lemon for serving
1. Cook rice according to directions. Stir in egg and 2 Tbsp.of the parsley. Set aside.
2. In a large skillet, melt 1 Tbsp. of the butter over medium heat. Add the onion, carrot and celery, stirring occasionally. Cook for 3-4 minutes or until vegetables are soft.
3. Stir in 1/2 tsp. of dill and salt and pepper to taste. Transfer vegetables to a large bowl.
4. Wipe skillet clean. Pour 2 cups of water in the skillet and bring to a gentle simmer over medium heat. Add scallops and poach until just opaque, about 3 minutes. Remove scallops and add to the bowl.
5. Poach shrimp in the liquid for about 3 minutes or until pink. Remove shrimp to the bowl.
6. Poach the oysters in the liquid for about 2-3 minutes. Remove oysters and add to the bowl.
7. Reserve 1 cup of the poaching liquid and discard the rest. Wipe the skillet clean.
8. Chop the Krab into bite sized pieces and add to the bowl.
9. In the skillet, melt the remaining butter over medium heat. Whisk in flour and cook, whisking constantly for 2 minutes. Do not let flour brown.
10. Gradually whisk in reserved poaching liquid and milk. Cook and stir for about 5 minutes, until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme and cook an additional 3-5 minutes until cheese has melted and sauce is smooth.
11. Stir sauce into the seafood mixture along with remaining parsley.
12. Line bottom of a greased 13 x 9 baking dish with the rice mixture.
13. Pour seafood mixture on top of rice. (At this point, you can cover and refrigerate up to 2 days)
14. Mix bread crumbs or crushed crackers and 2 Tbsp. butter. Sprinkle over the casserole.
15. Bake at 350 degrees for about 50 minutes or until heated through and topping is golden and crunchy. Garnish with parsley and lemon wedges.