cod, crab & shrimp casserole


All these casserole recipes differ only in ingredients. The method is pretty much the same: cook/parboil ingredients, add sauce, bake.

This one is a fairly easy recipe that allows a choice of mayo-based Imperial Sauce and Mornay Sauce. If you want to keep it simpler still, skip some fish ingredients or use a bag of seafood mix.



This is what you need for 8 servings:

  • 1 lb. crab meat
  • 1 lb. shrimp, cooked
  • 1 lb. cod, cooked
  • 1 dry bread roll, crumbed
  • 1 each red, green bell pepper, chopped
  • 2 tbsp. parsley, chopped
  • S&P, seasoning of your choice
  • 2 cups sauce of your choice
Pic1: seafood casserole with cod, crab & shrimp


Pic2: frozen bell pepper mix
Pic3: shrimp, crab
Pic4: poach the cod


Pic5: imperial sauce
Pic6: Mornay sauce
Pic7: crumbs & cheese

B. seafood casserole soup


'A soup can be a stew can be a soup.'

These were the leftovers of yesterday’s seafood casserole. I turned it into a soup by adding water and some extra seasoning . The recipe is presented to be made from scratch.


This is what you need for 4+ servings:

  • ½ lb. lump crab meat
  • ½ lb. shrimp
  • ½ lb. cod
  • ½ each red, green, yellow, orange bell pepper, chopped
  • 2 tbsp. parsley, chopped
  • S&P
  • 2 tbsp. flour
  • 2 cups milk or heavy cream
  • 2 cups grated cheese
  • optional: hot pepper
Pic8: seafood casserole soup


Pic9: crab, shrimp
Pic10: the casserole
Pic11: the soup

Serving suggestion: