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.

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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