Creamy Seafood Bake

    1 hour 20 min

    A must for all seafood lovers. Crab meat is baked with prawns, scallops and plaice fillets in a creamy white sauce. Enjoy with mashed potatoes, if desired.

    312 people made this

    Serves: 8 

    • 1 onion, chopped
    • 1 green pepper, chopped
    • 225g butter, divided
    • 125g plain flour, divided
    • 450g fresh crab meat
    • 1 litre water
    • 450g fresh prawns, peeled and deveined
    • 225g small scallops
    • 225g plaice fillets
    • 700ml milk
    • 140g grated mature Cheddar cheese
    • 1 tablespoon distilled malt vinegar
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 1 dash hot pepper sauce
    • 40g grated Parmesan cheese

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a heavy frying pan, saute the onion and the pepper in half of the butter. Cook until tender. Mix in half of the flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crab meat, remove from heat and set aside.
    2. Bring a large pan of water to the boil. Add the prawns, scallops and plaice; simmer for 3 minutes. Drain, reserving 250ml of the cooking liquid and set the seafood aside.
    3. In a heavy saucepan, melt the remaining butter over low heat. Stir in remaining flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the grated Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper and hot sauce. Stir in cooked seafood.
    4. Preheat oven to 180 C / Gas 4. Lightly grease one 20x30cm baking dish. Press crab meat mixture into the bottom of the dish. Spoon the seafood mixture over the crab meat base and sprinkle with the Parmesan cheese.
    5. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.

    Alternatives to plaice:

    Try this recipe with megrim. It's another flat fish from the turbot family.

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    Reviews & ratings
    Average global rating:

    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 US | 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 US | 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 US | Canada)