Ingredients:

  • 1 lb large shrimp, peeled, deveined, and patted dry
  • 1 lb sea scallops, tough side muscle removed
  • 1 lb fresh cod or haddock fillet, cut into 1-inch chunks
  • 8 oz lump crabmeat
  • 4 tbsp unsalted butter
  • 2 medium shallots, finely minced
  • 3 cloves garlic, pressed
  • 1/4 cup all-purpose flour
  • 1/2 cup dry sherry
  • 1 1/2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp lemon zest
  • 2 sleeves Ritz Crackers, crushed
  • 6 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat oven to 375°F (190°C). Rinse shrimp, scallops, and white fish under cold water, then pat extremely dry with paper towels. Toss seafood in a 9x13 inch baking dish with a pinch of salt.
  2. In a large heavy-bottomed skillet over medium heat, melt 4 tablespoons of butter. Sauté minced shallots for 3 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 2 minutes to create a blonde roux. Slowly pour in the dry sherry while whisking constantly to prevent lumps.
  4. Gradually whisk in the heavy cream and Old Bay seasoning. Simmer for 3-5 minutes until the sauce thickens. Stir in the Parmesan cheese until melted and smooth.
  5. Stir in the Old Bay, lemon zest, and half of the Parmesan cheese. Remove from heat once the cheese has melted.
  6. Gently fold the raw shrimp, scallops, cod, and lump crabmeat into the sauce. Pour the mixture into your prepared baking dish.
  7. In a separate bowl, combine crushed Ritz crackers, 6 tablespoons of melted butter, parsley, and smoked paprika. Sprinkle the topping over the casserole.
  8. Bake for 20-25 minutes until the seafood is opaque and the cracker topping is deep golden brown and bubbling.