Pioneer Woman Seafood Casserole Recipe

This Pioneer Woman Seafood Casserole is made with shrimp, crabmeat, lobster, mayonnaise, celery, Dijon mustard, and bell pepper. This delicious and creamy seafood casserole recipe creates a hearty dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

For The Casserole:

• 1 Pound (450g) 16/20-count Cooked Shrimp, Thawed And Chopped
• 2 Cups Lump Crabmeat
• 1 Cup Cooked Lobster Meat
• 2 Cups Mayonnaise
• 1 Cup Diced Celery
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Sherry
• 3 Dashes of Worcestershire Sauce
• 1 Teaspoon Seafood Seasoning (E.g., Old Bay)
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 4 Green Onions, Sliced Thin
• 1 Small Green Bell Pepper, Diced
• Hot Sauce, To Taste
• 2 Cups Potato Chips, Crushed
• 2 Tablespoons Chopped Fresh Parsley

For The Simple Green Salad:

• 5 Tablespoons Olive Oil
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Chopped Fresh Chives
• 1 Tablespoon Honey
• Kosher Salt And Freshly Ground Black Pepper
• 1 Head Butter Lettuce, Leaves Separated
• Green Baby Mesclun, For Serving

How To Make Seafood Casserole:

1. Prepare the Casserole: In a large bowl, mix the shrimp, crabmeat, mayonnaise, lobster meat, celery, mustard, sherry, Worcestershire sauce, seafood seasoning, salt, pepper, green onions, bell pepper, and hot sauce. Taste and adjust the seasonings as needed.
2. Chill the Casserole: Transfer the mixture to a medium-sized baking dish, cover it, and refrigerate for at least 1 hour or up to 24 hours to let the flavors meld.
3. Preheat the Oven: When ready to bake, preheat the oven to 350°F (175°C).
4. Bake the Casserole: Top the casserole with crushed potato chips. Bake for about 30 minutes, until the top is golden and the casserole is heated through. Let the dish rest for 5-7 minutes before serving.
5. Prepare the Salad: While the casserole is baking, combine the olive oil, lemon juice, chives, honey, salt, and pepper in a mason jar. Shake well to mix. Drizzle the dressing over the butter lettuce and mesclun, tossing to combine.
6. Garnish and Serve: Garnish the baked casserole with chopped parsley. Serve with the fresh green salad on the side for a balanced meal.

Recipe Tips

• Chill Before Baking: Don’t skip the chilling step. It helps the flavors come together, making the dish taste even better.
• Don’t Overload on Chips: Add just enough crushed chips on top for a crunchy texture, but don’t go overboard or they’ll overpower the seafood.
• Adjust the Seasoning: Taste the mixture before baking and adjust the seasoning to your liking, especially with salt and hot sauce.
• Add Parsley at the End: Garnish with fresh parsley after baking to add a pop of color and freshness to the dish.

How To Store & Reheat Leftovers

Storing: Transfer the leftover seafood casserole to an airtight container and store it in the refrigerator for up to 2 days. Make sure the casserole has cooled down before storing.

Reheating: To reheat, preheat your oven to 300°F (150°C) and bake the casserole for about 15-20 minutes until it’s heated through.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 901
• Total Fat: 78 g
• Saturated Fat: 12 g
• Carbohydrates: 17 g
• Dietary Fiber: 2 g
• Sugar: 4 g
• Protein: 32 g
• Cholesterol: 265 mg
• Sodium: 1687 mg

Try More Pioneer Woman Recipes:

• Lobster Mac And Cheese
• Salmon Cakes
• Tequila Shrimp
• Shrimp Stuffed Shells