Neptune's Surprise

Four kinds of seafood in one casserole dish, bound together in a creamy mayo-dill sauce and baked under a blanket of crushed potato chips. This is vintage entertaining food at its finest: indulgent, a little over-the-top, and absolutely irresistible.

Shrimp, scallops, crab, and oysters each bring something different. The shrimp and scallops hold their shape and add firm bite, the crab is sweet and delicate, and the oysters contribute a briny, minerally richness that ties everything to the sea.

The potato chip topping goes on after the first 10 minutes of covered baking, so it stays crunchy and golden rather than turning soggy under the lid. Retro? Absolutely. Genius? Also yes.

Chef Tips

• Don’t overcook the seafood before assembling. Since everything bakes for 30 minutes total, steaming the shellfish just until barely done prevents rubbery results.
• Drain any excess liquid from the seafood before mixing with the mayo sauce. Watery filling makes a soupy casserole.
• Crush the potato chips into uneven pieces, not powder. You want some bigger shards for texture contrast.
• Chopped green olives and pimentos add pops of tangy, sweet color throughout, so distribute them evenly.

Variations

• Swap the potato chip topping for buttered Ritz cracker crumbs for a richer, more classic casserole crust.
• Add Old Bay seasoning to the mayo mixture for a Chesapeake-style flavor boost.
• Use lobster meat instead of one of the shellfish varieties for a truly luxurious upgrade.