If you’ve ever had the pleasure of dining at Captain George’s Seafood Buffet, you know the seafood casserole is one of the unsung heroes of the hot bar. It’s rich, warm, and packed with that briny, buttery flavor that instantly transports you to the coast.
This copycat Captain George’s seafood casserole recipe brings the magic of that dish into your home kitchen—no road trip required.
This is the kind of recipe that’s perfect for holidays, special family dinners, or when you just want to spoil yourself. It’s got a creamy base, a hint of Old Bay spice, and a blend of seafood that cooks up tender and flavorful under a golden, cheesy topping.
Why You’ll Love This Recipe
This casserole is rich, satisfying, and incredibly easy to prepare. You don’t need to deep fry, bread anything, or fuss with complicated sauces. It all comes together in one dish, and it’s just as good reheated the next day.
The combination of shrimp, crab, and scallops gives it that restaurant-style depth of flavor, and the creamy, cheesy base is pure comfort.
Even seafood skeptics tend to come back for seconds when this is on the table. Plus, it’s easy to customize depending on what seafood you have on hand.
What You’ll Need
Seafood Base
- ½ pound shrimp, peeled and deveined
- ½ pound bay scallops (or chopped sea scallops)
- ½ pound lump crabmeat (drained and picked over)
Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced
- ¼ cup finely chopped onion
- ¼ cup all-purpose flour
- 1½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 tablespoon lemon juice
Topping
- 1½ cups shredded cheddar cheese
- ¼ cup grated Parmesan
- ¾ cup buttery cracker crumbs (like Ritz)
- 2 tablespoons melted butter
- Optional: fresh parsley, for garnish
Pro Tips
- Use fresh or thawed seafood, not frozen directly from the freezer—it prevents wateriness.
- Don’t overcook the seafood—they’ll finish cooking in the oven.
- Old Bay is key for that signature seafood casserole flavor.
- Cheddar and Parmesan add richness—don’t skip them!
- Let it rest for 10 minutes before serving for the best texture.
Tools You’ll Need
- 9×13 baking dish
- Medium saucepan
- Whisk
- Skillet (optional for pre-cooking seafood)
- Knife and cutting board
- Mixing bowl (for cracker topping)
Substitutions and Variations
- Different seafood: Use chopped white fish, lobster, or imitation crab.
- No cream? Use all milk for a lighter version.
- Low-carb topping: Use pork panko or almond flour instead of crackers.
- Add veggies: Stir in sautéed spinach, mushrooms, or peas.
- Spicy version: Add a dash of cayenne or hot sauce to the cream sauce.
Make Ahead Tips
- Make the sauce and prep seafood a day ahead; assemble before baking.
- Freeze after baking: Wrap tightly and freeze up to 2 months.
- Reheat gently: From chilled, warm in a 350°F oven until heated through.
How to Make Captain George’s Seafood Casserole
Step 1: Preheat Oven and Prep Seafood
Preheat oven to 375°F. If needed, chop seafood into bite-sized pieces. Pat dry with paper towels.\
Step 2: Sauté Aromatics and Make Roux
In a medium saucepan, melt butter over medium heat. Add onion and garlic, sauté 2–3 minutes until soft. Stir in flour and cook 1 minute.
Step 3: Make Cream Sauce
Slowly whisk in milk and cream. Add Old Bay, salt, pepper, and lemon juice. Cook, whisking, until thickened—about 5 minutes.
Step 4: Combine Seafood and Sauce
Remove sauce from heat. Fold in shrimp, scallops, and crab. Pour mixture into greased baking dish.
Step 5: Add Cheese and Cracker Topping
Sprinkle cheddar and Parmesan over the seafood mixture. Mix cracker crumbs with melted butter and scatter on top.
Step 6: Bake and Serve
Bake for 20–25 minutes, or until bubbly and golden brown. Let rest for 10 minutes. Garnish with parsley and serve.
Leftovers and Storage
- Fridge: Store tightly covered up to 3 days.
- Reheat: Warm in a 350°F oven or microwave gently until heated through.
- Freezer: Wrap tightly and freeze up to 2 months. Best reheated from thawed.
Recipe FAQs
1. Can I use canned crab meat?
Yes! Just make sure it’s lump or claw meat, and drain it well to avoid excess liquid.
2. Should I cook the seafood first?
No need—shrimp and scallops cook quickly in the casserole. Overcooking makes them rubbery.
3. Can I make this casserole ahead?
Absolutely. Assemble it up to 1 day in advance and refrigerate. Add cracker topping just before baking.
4. What can I serve with seafood casserole?
A simple green salad, lemony asparagus, or crusty bread pair beautifully.
Creamy, Coastal, and Crowd-Pleasing
This Captain George’s Seafood Casserole copycat brings a touch of the seaside to your home kitchen—without the buffet line. It’s indulgent, flavorful, and perfect for both special occasions and cozy nights in.
Try it out and make it your own—whether you add more cheese, sneak in some lobster, or spice it up with cayenne. And when you do, leave a comment and let me know how it turned out!
