Pioneer Woman Seafood Casserole Recipe

This Pioneer Woman Seafood Casserole Recipe is a creamy and savory recipe, which is made with shrimp and lump crabmeat. It’s perfect for family dinners, ready in about 1 hour and 45 minutes.

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Pioneer Woman Seafood Casserole Recipe Ingredients

For The Casserole:

• 1 Pound (450g) 16/20-count Cooked Shrimp, Thawed And Chopped
• 2 Cups Lump Crabmeat
• 1 Cup Cooked Lobster Meat
• 2 Cups Mayonnaise
• 1 Cup Diced Celery
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Sherry
• 3 Dashes of Worcestershire Sauce
• 1 Teaspoon Seafood Seasoning (E.g., Old Bay)
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 4 Green Onions, Sliced Thin
• 1 Small Green Bell Pepper, Diced
• Hot Sauce, To Taste
• 2 Cups Potato Chips, Crushed
• 2 Tablespoons Chopped Fresh Parsley

For The Simple Green Salad:

• 5 Tablespoons Olive Oil
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Chopped Fresh Chives
• 1 Tablespoon Honey
• Kosher Salt And Freshly Ground Black Pepper
• 1 Head Butter Lettuce, Leaves Separated
• Green Baby Mesclun, For Serving

How To Make Pioneer Woman Seafood Casserole

1. Mix the casserole base: In a large bowl, combine the chopped shrimp, crabmeat, lobster meat, mayonnaise, celery, Dijon mustard, sherry, Worcestershire sauce, seafood seasoning, salt, pepper, green onions, bell pepper, and a few dashes of hot sauce. Stir gently until everything is well combined.
2. Chill the mixture: Transfer the seafood mixture to a medium-sized baking dish, cover it with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
3. Prep for baking: When you’re ready to bake, preheat the oven to 350°F (175°C). Uncover the casserole and top it with the crushed potato chips in an even layer.
4. Bake until golden: Bake for about 30 minutes, until the top is golden brown and the casserole is heated through and bubbly around the edges. Let it rest for 5-7 minutes.
5. Prepare the salad: While the casserole bakes, combine the olive oil, lemon juice, chives, honey, salt, and pepper in a mason jar and shake well to create the dressing. Drizzle the dressing over the lettuce and mesclun and toss to combine.
6. Garnish and serve: Sprinkle the baked casserole with fresh parsley and serve hot with the green salad on the side.

Recipe Tips

• Why chill the casserole before baking? This is a crucial step. Chilling the casserole for at least an hour allows all the savory flavors from the seafood, vegetables, and seasonings to meld together, resulting in a much more delicious dish.
• How do I get the best crunchy topping? Don’t crush the potato chips into a fine dust. You want some larger, coarser pieces to provide the best texture. Add them right before baking so they don’t get soggy.
• Can I use different seafood? Yes, this casserole is very versatile. You could substitute the lobster with cooked scallops or a flaky white fish like cod. Just be sure all the seafood is pre-cooked.
• How do I keep the casserole from being watery? Make sure your cooked shrimp is thawed and patted dry before you chop and add it to the mixture. This prevents excess water from making the casserole runny.

What To Serve With Seafood Casserole

This rich casserole is a complete meal with the included salad. It also pairs wonderfully with:

• Warm, crusty bread or biscuits
• Steamed asparagus
• A side of rice pilaf

How To Store Seafood Casserole

Refrigerate: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat individual portions in the microwave or place the entire casserole dish back in a 350°F (175°C) oven for 15-20 minutes until heated through.

Seafood Casserole Nutrition Facts

• Calories: 901 kcal
• Carbohydrates: 25g
• Protein: 35g
• Fat: 75g
• Saturated Fat: 15g
• Sodium: 1200mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Chicken Jalapeno Popper Casserole Recipe
• Pioneer Woman Bierock Casserole Recipe
• Pioneer Woman Broccoli And Cauliflower Casserole Recipe