Scale

For the Casserole:

1 lb shrimp (peeled and deveined)

1 lb scallops

1 cup crab meat (fresh or imitation)

1 tbsp olive oil

3 garlic cloves (minced)

2 tbsp lemon juice

1 tsp paprika

½ tsp salt

½ tsp black pepper

2 tbsp fresh parsley (chopped)

For the Creamy Sauce:

4 tbsp unsalted butter

¼ cup all-purpose flour

2 cups milk

½ cup heavy cream

½ cup grated Parmesan cheese

1 tsp Dijon mustard

½ tsp Old Bay seasoning

Salt & pepper to taste

For the Topping:

1 cup panko breadcrumbs

2 tbsp melted butter

¼ cup Parmesan cheese

1 tbsp parsley (optional)

Prepare the Seafood:

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute.

Add shrimp, scallops, lemon juice, paprika, salt, and pepper. Cook for 2-3 minutes until shrimp is pink. Set aside.

Make the Sauce:

4. In a saucepan, melt butter over medium heat.

5. Stir in flour and cook for 1-2 minutes until golden.

6. Slowly whisk in milk and heavy cream until smooth.

7. Add Parmesan cheese, Dijon mustard, and Old Bay seasoning. Cook until thickened (3-4 minutes).

8. Season with salt and pepper.

Assemble the Casserole:

9. Combine seafood with the creamy sauce and crab meat.

10. Pour into the prepared baking dish.

Add Topping:

11. In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese.

12. Sprinkle evenly over the casserole.

Bake:

13. Bake uncovered for 20-25 minutes or until bubbly and golden on top.