Janet’s Seafood Casserole

Wiley and Janet McCrary made a name for themselves in the BBQ world through catering and competitions in the Atlanta area.   It wasn’t until they decided to relocate to Savannah, found a little spot on Whitemarsh Island, that they opened their first restaurant.  It’s been a huge hit.  Just ask anyone who’s tried it.   Outside of the BBQ, I love their Mac ‘n Cheese.  My Mama is a collard connoisseur…and she’s a big fan of their collard greens.  When I asked Janet for a recipe for our 12 days and she suggested seafood, I thought…yes!!!  She says she made this seafood for their wedding reception in 1993.  At their wedding, Janet and Wiley each cooked a signature dish. This was hers.  I’ve got a feeling you are going to Eat It and Like It.


  • 1 lb medium size fresh shrimp
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1 medium onion, thinly sliced
  • 1 lb fresh bay scallops
  • 3 tablespoons all-purpose flour
  • 1 cup half and half
  • ½ cup Swiss cheese, shredded
  • 2 teaspoon lemon juice
  • 1/8 teaspoon white pepper
  • ½ lb crabmeat
  • 1 4oz can mushrooms, sliced
  • 1 cup soft breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • Paprika


Peel and de-vein shrimp.  Set aside.

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.

Cover and refrigerate 8 hours.

Remove baking dish from fridge and let stand at room temperature for an hour. Cover and bake at 350* for 40 minutes.

Combine breadcrumbs and Parmesan cheese, and sprinkle over casserole.  Bake an additional 5 minutes.

Sprinkle with paprika.  Let stand 10 minutes before serving.

Serves 8.

During the week, besides catching me on the nightly news, I participate in countless fundraisers and community events that take place in and around Savannah. On the weekend you’ll likely find me either tinkering with a new recipe or exploring something or somewhere with my family. During football season, you’ll find me parked in front of a TV-glass of red wine in hand-cheering on my Miami Dolphins or Hurricanes.

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