Baked Creamy Seafood

    1 hour 20 minutes

    Made from scratch this creamy seafood bake is a family tradition. Prawn, scallops and flounder fillets are combined in a white sauce then baked on a crabmeat base. Beautiful.

    308 people made this

    Serves: 8 

    • 1 onion, diced
    • 1 green capsicum, diced
    • 250g butter, divided
    • 1 cup (125g) plain flour, divided
    • 500g fresh crabmeat
    • 1 litre water
    • 500g fresh prawns, peeled and deveined
    • 250g small scallops
    • 250g flounder fillets
    • 3 cups (750ml) milk
    • 1 cup grated sharp Cheddar cheese
    • 1 tablespoon distilled white vinegar
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 1 dash chilli sauce
    • 1/2 cup grated Parmesan cheese

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a heavy frypan saute the onion and the capsicum in 1/2 cup of butter. Cook until tender.
    2. Mix in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat then remove from heat and set aside.
    3. In a large saucepan bring the water to a boil. Add the prawns, scallops and flounder then simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid and set the seafood aside.
    4. In a heavy saucepan melt the remaining 125g butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium then cook stirring constantly until the mixture is thickened and bubbly.
    5. Mix in the grated Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper and chilli sauce. Stir in cooked seafood.
    6. Preheat oven to 180 degrees C. Lightly grease one 20x30cm baking dish.
    7. Press crabmeat mixture into the bottom of the prepared baking dish. Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese.
    8. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.

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    Reviews in English (247)


    A few slight changes (reduced green pepper to 1/2 as I know my family's tastes). I turned the heat off immediately after adding the seafood and removed it after 3 minutes. Then I added some shrimp shells to the cooking water, reduced the seafood cooking water down to 2 cups, to make a more concentrated broth, strained it and used all of that and cut back on the milk called for by 1 cup. (thus 2 cups milk/2 cups reduced seafood broth... resulting in a much more veloute-like and less bechamel-like sauce) Using Monterey Jack cheese, much lighter in flavor, also created an overall lighter taste to the dish, without overpowering the seafood. I omitted the flounder and added more scallops. Next time I will try monkfish, which has a texture very much like lobster and holds together nicely when cooked. Since many have mentioned how good it tastes leftover/reheated, I made this in the morning, chilled it, brought it to room temp. prior to reheating and made my and my guests dinner experience much more relaxed. I served it over white rice along with lightly steamed asparagus and passed warmed homemade bread. Yummy!  -  16 Dec 2002  (Review from Allrecipes USA and Canada)


    I actually wish I could have offered 4 1/2 stars instead of 5 because I would like to make a recommendation that would make it taste even better. My family and I thought it was very good but too pasty. I think if the flour were maybe a 1/4 cup less and cooked for less time then the recipe suggests, it wouldn't come out so pasty like. All in all though, very good. I changed the seafood a little and didn't use fillet bits but 1 lb of shrimp, 1lb of lump crab and 1lb of scallops. I also served it over rice and steamed broccoli. Also, the recipe took more than 20 minutes to prepare...more like 30+ for me because of peeling the shrimp prior to mixing all the seafood with the other ingredients. It is an expensive dish as other reviews have suggested but it's worth it and definitely something to serve when you have dinner guests.  -  19 Nov 2002  (Review from Allrecipes USA and Canada)


    This was awesome and leftovers were even better! The only changes I did was... instead of water, I used 2 cups clam juice (major flavor booster) and only 2 cups milk. Pretty much followed the main recipe other than that. thanks for sharing a great recipe.  -  28 Jan 2003  (Review from Allrecipes USA and Canada)