Seafood Trio W/Shrimp, Scallops and Crab Recipe

Name: Seafood Trio W/Shrimp, Scallops and Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bay shrimp (100 count or smaller); 8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys); 8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer); 4 scallions, sliced very thin (use all the white and as much of the green as you like); 1 ½ tablespoons olive oil; 3 tablespoons Wondra Flour (or you may substitute AP flour); 1 cup clam juice (available in bottles or cans near the canned tuna in most stores); 2 tablespoons dry white wine; 2 tablespoons cream; sea salt, to taste (kosher can be used); 1 smidgen cayenne (that's about half a pinch); 1 pinch white pepper; 1 tablespoon flat leaf parsley, minced; ¼ cup panko breadcrumbs (optional) or ¼ cup Italian seasoned breadcrumbs (optional)

Servings: persons

8 ounces bay shrimp (100 count or smaller)
8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer)
4 scallions, sliced very thin (use all the white and as much of the green as you like)
1 ½ tablespoons olive oil
3 tablespoons Wondra Flour (or you may substitute AP flour)
1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
2 tablespoons dry white wine
2 tablespoons cream
sea salt, to taste (kosher can be used)
1 smidgen cayenne (that's about half a pinch)
1 pinch white pepper
1 tablespoon flat leaf parsley, minced
¼ cup panko breadcrumbs (optional) or ¼ cup Italian seasoned breadcrumbs (optional)

1
["Preheat oven to 350 degrees F.", "Heat olive oil in heavy-bottomed sauce pan over medium-low heat.", "Add scallion and a good pinch of salt.", "Cook about 5 minutes, stirring frequently.", "Do not allow to brown.", "Add flour and stir until all oil is absorbed, forming a heavy paste.", "Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.", "Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.", "Add 1/2 of the clam juice, repeating the process.", "Stir in the wine.", "Stir in the cream.", "Add cayenne and white pepper.", "Bring sauce to a very low simmer.", "Taste sauce and adjust salt to taste.", "(I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.", ").", "Test the thickness by dipping a spoon into the sauce and letting it run off.", "It should be just thick enough to coat and cling to the back of the spoon -- this is called ""nappe"" (pronounced ""na-pay"" by my culinary instructor but my college French professor would have said ""nap"

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces bay shrimp (100 count or smaller), 8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys), 8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer), 4 scallions, sliced very thin (use all the white and as much of the green as you like), and more.

Yes, Seafood Trio W/Shrimp, Scallops and Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Trio W/Shrimp, Scallops and Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions