Individual Seafood Casseroles Recipes

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

Steps:

• In a large skillet, saute onions,celery,mushroom and garlic in the oil until softened.
• Add salt, pepper and old Bay Seasoning.
• Whisk in the flour.
• Slowly stir milk into the sauteed mixture.
• Add cheese.
• Add the cooked seafood; stir well.
• Add parlsey and basil.
• Pour into a casserole dish.
• Bake at 375* for 30 minutes.
• Can be prepared ahead of time and baked before serving.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended. , Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes., In a small bowl, combine the cheese, bread crumbs and garlic powder. Sprinkle over seafood mixture. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly.

Steps:

• Melt 3 tablespoons butter in a large Dutch oven over medium heat; stir in celery and onion. Cook and stir until translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl. Leave grease in the Dutch oven.
• At the same time, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops to the hot skillet in a single layer without crowding. Cook until golden brown and sizzling and opaque all the way through, about 2 minutes per side. Remove from heat.
• Add flour to the Dutch oven; whisk over medium-low heat until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a gentle boil. Add Cheddar cheese and remaining 1/2 cup butter. Incorporate celery-onion mixture and simmer until thickened, 5 to 10 minutes.
• While the mixture is simmering, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Stir scallops, shrimp, lobster, and crabmeat into the Dutch oven, then pour into a 9x13-inch baking dish.
• Broil in the preheated oven until browned on top, 2 to 3 minutes.