Ree Drummond’s Seafood Casserole Recipe: Creamy Layers with Buttery Crumb Topping

This seafood casserole delivers creamy layers of shrimp, crab, and fish nestled in a rich, cheesy sauce that bakes into pure comfort. The buttery crumb topping adds the perfect crisp contrast to every forkful.

I’ve refined this method to ensure the seafood stays tender while the sauce thickens just enough to hold everything together. A touch of Old Bay seasoning enhances the seafood’s natural sweetness without overpowering it.

The key is layering the ingredients properly and baking until golden and bubbling. It’s elegant enough for company but simple enough for a weeknight, with minimal prep and maximum flavor.

Serve with a side of crusty bread to soak up every last drop of that creamy sauce.

Ingredients for Ree Drummond Seafood Casserole

Rich seafood, creamy cheese sauce, and crisp topping come together for pure comfort food.

The seafood is non-negotiable here—fresh or high-quality frozen shrimp and crab make all the difference. For fish, cod or haddock hold up best to baking. I source mine from Whole Foods or a trusted seafood counter (ask when it came in). The cheddar should be sharp and block-cut—pre-shredded has anti-caking agents that affect melt.

Swapping seafood? Scallops or lobster work beautifully but adjust bake time (they cook faster). No sherry? Dry white wine at the same amount. For a gluten-free version, cornstarch at half the quantity replaces flour. Skip Old Bay? Cajun seasoning at one-to-one gets close. The breadcrumbs can be regular if panko isn’t available (just toast them first).

Assemble and bake immediately—seafood doesn’t love sitting in sauce raw. Leftovers keep 2-3 days (reheat gently). Topping stays crisp if you broil the last minute. For make-ahead, prep components separately and combine just before baking.

Step-by-Step Instructions for Creamy Seafood Casserole with Buttery Crumb Topping

Here’s the method I rely on for a perfectly layered, richly flavored seafood bake.

Step 1: Sauté Aromatics and Build the Creamy Base

Melt ½ cup butter in a large saucepan over medium heat. Add the diced yellow onion and cook for 4-5 minutes until translucent and soft. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Whisk in ⅓ cup all-purpose flour and cook for 1-2 minutes to remove the raw taste. Gradually pour in 2 cups whole milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.

Step 2: Layer the Seafood and Cheese

Stir 1 tablespoon Dijon mustard, ¼ cup dry sherry, 1 teaspoon salt, and ½ teaspoon black pepper into the sauce. Remove from heat and fold in 2 cups sharp cheddar cheese and ½ cup Parmesan cheese until fully melted and smooth.

In a greased 9×13-inch baking dish, layer the 1.5 lb shrimp, 0.5 lb lump crabmeat, and 1 lb white fish fillets (cut into chunks). Sprinkle with 1 teaspoon Old Bay seasoning. Pour the cheese sauce evenly over the seafood, ensuring all pieces are fully coated.

Step 3: Add the Buttery Crumb Topping and Bake

In a small bowl, combine 1.5 cups panko breadcrumbs with the remaining 1 teaspoon Old Bay seasoning and 2 tablespoons melted butter (from the ½ cup total). Sprinkle this mixture evenly over the casserole, pressing down lightly to adhere.

Bake in a preheated 375°F oven for 25-30 minutes until the topping is golden brown and the filling is bubbly. For an extra crispy finish, broil for 1-2 minutes at the end, watching closely to prevent burning.

Step 4: Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set and makes portioning easier. The topping should be deeply golden and crisp, while the seafood beneath remains tender and juicy.

Scoop generous portions into shallow bowls, ensuring each serving includes a mix of shrimp, crab, and fish. The sauce should be rich and creamy, with the sharpness of the cheddar and Parmesan balancing the sweetness of the seafood. Serve immediately for the best texture.

Pro Cooking Tips for ree drummond seafood casserole

Prevent Overcooking Seafood

Seafood cooks fast, so add it to the sauce just before baking. Pre-cook the shrimp and crab for 2-3 minutes in the sauce to start the process, then bake. This ensures they finish perfectly without turning rubbery.

Thicken Sauce Properly

Cook the flour and butter roux for 1-2 minutes to eliminate the raw taste. Use whole milk for creaminess and whisk constantly as it thickens. If it’s too thin, simmer longer; too thick, add a splash of milk.

The sauce should coat the back of a spoon but still pour easily. 💡

Layer for Even Cooking

Spread seafood in a single layer in the baking dish to ensure even heat distribution. Chunk the fish into 1-inch pieces so it cooks at the same rate as the shrimp and crab.

Crisp the Topping

Press the panko mixture lightly into the sauce so it adheres. For extra crunch, broil for 1-2 minutes at the end. Watch closely—panko browns quickly at 375°F.

Rest Before Serving

Let the casserole rest for 5-10 minutes after baking. This helps the layers set, making it easier to serve neat portions. The topping stays crisp, and the sauce thickens slightly as it cools. 🔥

Frequently Asked Questions