Recipe: Atlantic Red Crab and Scallop Bake

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location!

Atlantic Red Crab and Scallop Bake

From Bob Lavoie, Bon Appétit Executive Chef at Roger Williams University in Bristol, RI

In this recipe, you can substitute crab that is caught locally in your region for the Atlantic red crab.

Serves 4

  • 1 pound large sea scallops
  • 1 pound red crab meat (or Maryland or Dungeness crab!)
  • 1 cup bread crumbs
  • 1/2 cup butter, melted
  • 1/2 cup white wine
  • 1 lemon
  • Extra virgin olive oil, as needed
  • Salt and pepper, to taste

Slice scallops in half. Heat a tablespoon or so of oil in saucepan over medium heat and sauté scallops until just done (no longer translucent). Set aside to cool.

In a mixing bowl, moisten the bread crumbs by combining half of the butter and wine. Mix well.

In a separate bowl, mix the scallops and crab together. Divide the mixture equally into four individual casserole dishes. Pour the rest of the butter and wine over the casserole dishes. Season with salt and pepper and top with bread crumbs.

Preheat oven to 350 degrees. Place the casseroles in the oven for 5-6 minutes, remove, and serve.