I can not believe that Christmas is around the corner. Since I am originally from Canada, living in Florida does a number on my senses. I mean, seriously, how can we call this "Christmas Time" when it is 80 degrees and sunny?
Now, I am sure those of you living in the the North are thinking, "What is she complaining about"? And you are right, I have nothing to complain about. I am not shoveling snow, scrapping ice off my windshield or walking around with freezing cold hands and feet. But on the flip side, I am also not experiencing the beauty of the first snowfall, ice skating, tobogganing or drinking hot cocoa by a crackling fire.
I guess this just proves that life, in general, comes down to the eye of the beholder!
Any who, on to the recipe and why it reminds me of Christmas.
Every Christmas Eve, we would sit down to an indulgent seafood casserole followed by a chocolate souffle for dessert. I think my mum, like many mothers, liked to have a casserole on Christmas Eve. The convenience of having most of the meal prepared ahead of time and then simply heating it right before dinner, is appealing in general. For most people, Christmas Eve is a busy day spent cramming in all of the last minute details before the official Christmas event. Cooking a time-consuming meal on Christmas is a "given", so poor old Christmas Eve needed to consist of a far easier feast.
I have no idea where my mum got this recipe, but it is sinfully delicious.
This recipe is really easy. First, you add celery and onion to boiling water. Next, you cook your seafood, combine all the ingredients in a bowl and then create a simple cheese sauce to finish off the dish. The casserole can easily be made ahead and then thrown in the oven right before dinner.
If you can't seem to find one of the types of shellfish, feel free to modify. Just make sure that the total number of cups remains the same.
P.S. - Please don't base this recipe on my photography skills. I don't own any pretty baking dishes so I had to use the only glass one I own. My pictures do it absolutely no justice!
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Seafood Casserole (Low Carb, Keto, GF)
Scrumptious seafood casserole is great for a special occasion and can easily be made ahead and heated right before your guest arrive.
- Total Time: 1 hours 5 minutes
- Yield: 8 servings 1x
Ingredients
- 1.5 cups crab meat, chopped
- 1.5 cups lobster meat, chopped
- 0.5 lbs scallops
- 0.5 lbs shrimp
- 1 cup celery, chopped
- 1 medium onion, chopped
- 1 cup heavy cream
- 1.5 cups cheddar cheese, shredded, divided.
- 3 tbsp butter
- ¼ tsp salt
- ¼ tsp black pepper
- water
Instructions
- Preheat oven to 325 degree F.
- Bring 2 cups of water to a boil. Add celery and onion to the water and cook for about 6 minutes. Use a slotted spoon to remove vegetables from water and place in a large mixing bowl. Do not drain water as lobster and shrimp will be cooked in the liquid.
- Poach scallops over low heat for approximately 3 minutes. Remove with slotted spoon and place in bowl with vegetables.
- Poach the shrimp and lobster over low heat for approximately 4 minutes. Remove from heat and let cool. Once cooled, peel and devein shrimp and place in bowl with lobster.
- Reserve ¾ cup of cooking liquid and set aside.
- Add chopped lobster and crab to the shrimp and scallop mixture. Stir to combine.
- In a large saute pan, heat butter over medium heat. Once melted and starting to brown, add the seasoned liquid reserve and milk/cream slowly while whisking continuously.
- Continue to boil until sauce has slightly thickened.
- Once sauce has thickened, stir in 1 cup of shredded cheese until melted, add in seafood vegetable mixture and season with salt and pepper.
- Transfer mixture to a 9 x 13 baking dish. Sprinkle the remaining 0.5 cups of cheese on top and place in oven.
- Bake for 35-45 minutes.
Notes
- Make sure to strain your seafood well otherwise there will be too much liquid.
- This recipe should be served over riced cauliflower or with some keto bread to soak up the liquid
- Feel free to use any type of shellfish.
- I made this recipe with lobster, crab, shrimp and alligator and it was delicious.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 241
- Fat: 12 g
- Carbohydrates: 3.5 g
- Protein: 32.7 g
Cat says
This recipe comes from my Nana's cookbook and when she would make it, she would serve it over puff pastries so it was supposed to be on the softer side. I realize that most would think of a casserole as a solid structure but I was unsure of how to name this recipe as it does bake like a casserole but is not as firm as a lasagna. I am glad you liked it and I will make clarification on my recipe card. Thanks for commenting!
Gloria Irvin says
Followed the directions to the letter and ended up with an absolutely delicious seafood chowder in a casserole dish. Not sure what happened, but next time I will serve it as a chowder.
Matthew says
I followed directions exactly and ended up with a Keto soup/stew which I liked very much but, I didn't get the casserole effect. Don't know whatI did wrong.
Cat says
Sorry about that! Poach the lobster with the shrimp. Enjoy!
Chuck says
In the seafood casserole instructions, it is stated to save the vegatable boiled water to poach the shrimp and lobster. There is a paragraph (3) that mentions poaching the shrimp, but the instructions never mention poaching the lobster, or for how long, or before or after you chop. Please answer ASAP. Im making this in 2 days! Thanks.