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Individual Seafood Casseroles Recipe
Individual Seafood Casseroles Recipe photo by Taste of Home

Individual Seafood Casseroles Recipe

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My husband can't get enough of these mini casseroles and is disappointed when there aren't leftovers. This dish is a mainstay on my holiday menus.
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings


  • 1/3 cup chopped onion
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 3 tablespoons each finely chopped sweet red and green pepper
  • 2 teaspoons curry powder
  • 1 teaspoon ground mustard
  • 1/4 teaspoon each ground ginger, ground turmeric and dried thyme
  • 1/2 teaspoon lemon juice
  • 3 to 5 drops hot pepper sauce
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 pound cooked medium shrimp, peeled and deveined
  • 2 hard-cooked eggs, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon garlic powder
  • 1 tablespoon each chopped sweet red and green pepper


  1. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended.
  2. Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes.
  3. In a small bowl, combine the cheese, bread crumbs and garlic powder. Sprinkle over seafood mixture.
  4. Bake, uncovered, at 350° for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly. Yield: 6 servings.
Originally published as Individual Seafood Casseroles in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 18, 2010

"Awesome flavor! Very mild curry flavor so if you are not a fan don't let that turn you away from this recipe. I was curious to how all the ingredients would go together and everyone loved this on a cold wintery night. Very satisfying and a unique dish."

Reviewed Feb. 10, 2010

"Good flavor, but had the consistency of baby food. I would make again, but add 1 cup of cooked white rice and 1 cup of frozen corn, thawed. Also, I would saute the peppers with the onion to soften."

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