Places Search Box

ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

Wulf's Kitchen: Seafood Casserole

  • Steve Barresi
  • 1 min read

Sometimes you want to spend all day in the kitchen on a project, and sometimes you’re looking for maximum reward with minimum effort. This casserole fits the bill for easy and delicious. Buttery and packed with seafood, the result is much more decadent than the few minutes it takes to put it all together would suggest. Definitely a family favorite!

Serves 8

Ingredients:

1 pound scallops

1 pound peeled and deveined shrimp

1 pound haddock fillet, cut into 3 inch pieces

1 pound raw claw knuckle lobster meat 

8-ounce package of shredded mozzarella cheese 

2 1/2 cups Ritz cracker, crushed into crumbs (2 sleeves)

1/2 cup (1 stick) unsalted butter, melted

1 teaspoon garlic powder 

1 1/2 teaspoon Worcestershire sauce

Instructions:

Butter a 9x13 inch baking dish and layer seafood in the order listed.  

Cover with the cheese.  

Mix together Ritz crumbs, butter, Worcestershire sauce and garlic powder.  

Spread crumbs over everything. 

Bake at 350 degrees for 45 minutes.  

Serve with lemon wedges and a green salad.

Recipe and photos by Wulf’s Fish team member Steve Barresi. Follow him onInstagram

Haddock
16.00

Cod’s little cousin, haddock is in the family of groundfish found in the North Atlantic Ocean. Fast-growing haddock are identifiable by a black spot above their pectoral fin known as “the Devil’s thumbprint;” and best known by their presence in iconic dishes like finnan haddie (cold-smoked haddock) and fish and chips. Haddock can be used almost interchangeably with any recipe calling for codfish.

Sold in 1 lb skinless portions, individually vacuum-packed and super-frozen

Search