Seafood Brunch Bake

LOW-CARB BAKED SEAFOOD CASSEROLE RECIPE

Steps:

• Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.
• Add shrimp to the poaching mixture. Simmer shrimp until barely opaque, then remove to a bowl using a slotted spoon. Repeat for the cod. Reserve shrimp and cod for later.
• Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.
• Meanwhile, melt two tablespoons butter in a large heavy saucepan or Dutch oven over medium-high heat. When butter stops foaming, add leeks and celery. Sprinkle lightly with sea salt. Cook leeks and celery, stirring occasionally, until edges begin to brown and vegetables are soft. Remove from heat.
• Layer vegetables and seafood in a casserole dish. I used a handmade artisan dish, but any casserole that holds 7-8 cups should work. An 8" square baking dish should work as well.
• Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.
• After xanthan gum is coated with butter, slowly stir in the reduced and strained poaching liquid. Bring liquid to a simmer, scraping up any browned bits in the pan.
• When mixture has started to thicken, stir in the heavy whipping cream. Bring to a simmer and cook, stirring frequently, until mixture has a gravy-like texture. Taste and add salt (I used 1/4 teaspoon) if desired. Pour mixture over the seafood and vegetables in the casserole dish.
• Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.
• If desired, sprinkle chopped parsley on to garnish before serving.

CHEESE & CRAB BRUNCH BAKE

Steps:

• Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

SEAFOOD AND CHEESE BRUNCH BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large skillet, melt butter over medium heat. Cook mushrooms and onions in butter 5 to 7 minutes or until tender, stirring frequently. Add shrimp; cook until shrimp turn pink, stirring occasionally.
• Spread 3 slices bread with pesto. Top each with 1 plain bread slice, pressing firmly together. Cut sandwiches into 1/2-inch cubes. Layer half of bread cubes in baking dish. Sprinkle with half of the cheese. Top with all of the mushroom mixture, crabmeat and artichoke hearts. Top with remaining half of bread cubes and cheese.
• In large bowl, beat eggs. Beat in milk, salt and ground red pepper. Pour over bread, pushing bread into milk mixture to moisten completely. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. To serve, cut into squares. Garnish with thyme.

SEAFOOD DELIGHT

Steps:

• 1. Trim crust from bread, butter both sides. Layer half of slices on bottom of 9X13 baking dish.
• 2. Combine all other ingredients except soup & cheese....(save those for next day) into a bowl and stir, Pour 1/2 mixture on top of one layer of bread, add other half of bread and pour remaining ingredients on top of last layer of bread.
• 3. Cover with saran wrap & refrigerate overnight. Next day, combine soup & shredded cheese. Spread over top of layer of bread. Bake at 350 degrees 1 hour. Serve with crisp salad and white wine and ENJOY!!!

ONE PAN PARTY SEAFOOD BAKE

Steps:

• Preheat oven to 450˚F. Set out a large, 13" by 18" or similar sized sided baking sheet. Line it with parchment paper, if your pan is prone to sticking. Arrange the seafood on the pan. Combine the butter, wine (or stock), lemon juice, tarragon, garlic, salt, paprika, cayenne and lemon juice in a small pot and set over medium-high heat. Warm the mixture just until the butter is melted, and then remove pot from the heat. Spoon butter mixture over seafood. Set seafood in the oven and bake, uncovered, for 13 to 15 minutes, or until just cooked. Garnish with lemon slices and tarragon sprigs, set baking sheet on the dining table and enjoy. Note: Peeled and deveined prawns are sold frozen in bags in our Seafood Department. Thaw before using. You'll find a step-by-step guide on how to butterfly a lobster tail here. Recipe Options: You can get this dish oven-ready an hour or two in advance. Simply set the seafood on the baking sheet, and then cover and refrigerate. Place the ingredients for the wine mixture in the pot, but don't heat it up yet. When you are ready to bake the seafood, take it out of the refrigerator and uncover. Warm up the wine mixture as directed, spoon over the seafood and start baking.

SEAFOOD BRUNCH BAKE

Steps:

• 1. Preheat oven to 350 degrees. Place diced croissants into a greased 9x13 pan. Spread shrimp and crab on top of bread. Sprinkle with lemon zest and juice, onion, 1/2 garlic powder, bacon and 2 oz. cheddar cheese. Top with hash browns, remaining cheeses, half of the cilantro and peppers.
• 2. In a medium bowl mix eggs, half and half, milk, mayo, sour cream, mustard, nutmeg, remaining garlic powder and cilantro, old bay and salt/pepper until well blended.
• 3. Pour egg mixture over all in pan. Press to cover all with egg mix. Cover with foil and refrigerate over night.
• 4. Remove from refrigerator 30 minutes prior to baking. Bake covered for 30 minutes. Remove foil and bake 20 more minutes till cheese is melted. Let sit 10-15 mins. Before serving.

CALIFORNIA SEAFOOD MAKE AHEAD BRUNCH BAKE

Steps:

• Grease a 9x13" casserole and set aside.
• melt butter and saute mushrooms and onions until tender, stirring frequently.
• Add shrimp and cook until pink, stirring often.
• SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
• Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
• Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
• Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
• Beat eggs, add milk, salt, and cayene pepper; beat well.
• Pour wet mixture over the bread mixture, covering evenly.
• You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
• Cover and chill overnight (or at least 8 hours).
• Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 miutes before slicing to firm up and cool slightly.
• Cut into 12 squares.

SHRIMP AND CROISSANT BRUNCH CASSEROLE

Steps:

• Place half the croissant cubes in the bottom of a lightly greased 11 x8 inch baking dish.
• Sprinkle with half the cheese, all the shrimp and green onions.
• Top with remaining croissant cubes.
• In a mixing bowl, whisk the eggs, milk, thyme, salt, and pepper together.
• Pour pour over mixture in baking dish.
• Sprinkle with remaining cheese.
• Cover and refrigerate for several hours.
• Bring to room temperature.
• Bake in a 350 degree oven, uncovered, for about 40 minutes or until set.
• Let stand for 10 minutes.
• Cut into squares and serve.

BAKED SEAFOOD STUFFED AVOCADOS

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, lemon juice, and eggs; mix well.
• Spoon the mixture equally on top of each avocado half (you may have a little mixture remaining, depending on the size of your avocados). Place in a glass 9x13 baking dish without tilting the avocados, and bake in the preheated oven for 25 minutes or until heated through. Serve immediately.

JANET'S SEAFOOD CASSEROLE RECIPE - (3.8/5)

Steps:

• Directions Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil. Add shrimp and scallops, and cook 3 to 5 minutes. Drain, reserving 2/3 cup liquid. Melt butter in Dutch oven over low heat; add flour, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in Swiss cheese. Gradually stir in reserved liquid, lemon juice, and pepper; add shrimp mixture, crab and mushrooms. Spoon into a lightly greased 11 x 7 x 11 inch baking dish. Combine breadcrumbs and Parmesan cheese, and sprinkle over casserole. Bake an additional 5 minutes.

OLD BAY CRAB BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Set aside.
• Mix hash browns, cream cheese and 1 tablespoon of the OLD BAY in large bowl until well blended. Press mixture evenly onto bottom of greased baking dish. Sprinkle crabmeat over hash brown mixture.
• Beat eggs, milk, flour and remaining 1 tablespoon OLD BAY in large bowl until well blended. Pour into baking dish. Sprinkle with 1 cup of the shredded cheese.
• Bake 45 to 50 minutes or until center is set and top is golden brown. Remove from oven and immediately sprinkle with remaining 1/4 cup cheese. Let stand 10 minutes before serving. Sprinkle with additional OLD BAY, and thinly sliced green onions, if desired.