Dive into the world of gourmet cooking with award-winning Pitmaster Jim Frank as he unveils the secrets to crafting an upscale Seafood Casserole that's bound to impress your date, friends, and neighbors. In this free video, Jim combines luxurious ingredients like scallops, shrimp, and lump crabmeat to create a seafood casserole that’s not only rich in flavor but also elegant enough for any special occasion. Whether you're looking to elevate your dinner party or want to enjoy a romantic evening at home, this recipe is your ticket to a memorable culinary experience.
INGREDIENTS
- 3½ tbsp unsalted butter divided
- 12 sea scallops
- 8ox of crab meat
- 1 lb shrimp large or jumbo, peeled + deveined
- 1 tbsp olive oil
- kosher salt + fresh cracked black pepper
- 1 large shallot minced
- 3 cloves garlic minced
- 1 tbsp all purpose flour
- ¼ cup dry sherry
- ½ cup heavy cream
- 8 Ritz crackers crushed into crumbs
INSTRUCTIONS
- Preheat the smoker to 400 Deg using fruit wood, or a fruit wood pellet.
- Heat 1 tablespoon of butter and the olive oil in a nonstick skillet over medium heat until hot and bubbly add shallots to the skillet; sauté for 3 to 4 minutes to soften. Add the garlic and cook for another minute. Add the mushrooms and 1 tablespoon of butter. Season with salt + pepper; sauté for 4 to 5 minutes. Add the flour and cook for one more minute, stirring continuously. Turn the heat down to medium-low.
- Whisk in the sherry, Dijon mustard and half & half all at once. Cook for a minute or two to thicken. Season with salt + pepper to taste. The scallops, crab and shrimp to the mixture and cook for about 5 min until the shrimp is just translucent.
- Add the mixture to the cooking dish.
- Melt the remaining tablespoon of butter and combine with the cracker crumbs. Distribute over the top of the casserole. Bake for 15 to 20 minutes. (The internal temperature of the cod should read 145°F.)
