Chinese Baked Crab Delight Seafood Casserole
If you have ever walked the buffet line at a Chinese restaurant, you know the pan of creamy, cheese-topped seafood casserole that empties before anything else. This copycat Chinese buffet seafood bake combines imitation crab, imitation lobster, and shrimp in a rich mayonnaise base under melted mozzarella. It tastes just like the buffet version because it uses the same short list of budget-friendly ingredients, with no special equipment required. You can stir it together in about ten minutes, which makes it a smart choice for potlucks, party spreads, or an easy weeknight dinner.
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The Chinese buffet seafood bake goes by a lot of names on the steam table. Some restaurants label it Seafood Delight; others call it Baked Crab Delight or simply seafood casserole. Whatever the sign says, the pan holds the same thing: chopped surimi seafood and shrimp bound with mayonnaise, scattered with green onion, and baked under a layer of cheese until the top browns.
This is not a delicate dish, and it is not trying to be. It is warm, creamy, and salty in the way buffet food is supposed to be, and it costs very little to put together because imitation crab and imitation lobster run a fraction of the price of the real thing.
The recipe below makes a 1-quart dish that serves four as a main or eight as an appetizer scoop. The proportions are forgiving, so if you want more shrimp and less surimi, or all crab and no lobster, the casserole still works.
Why this recipe works
Mayonnaise does two jobs here. It is an emulsion of oil and egg, so it carries fat and moisture into the seafood as it heats, and it keeps the mixture from drying out during a 30-minute bake the way a milk or broth based sauce would. That is why this casserole needs no flour, no roux, and no cream.
Surimi seafood is already fully cooked and mild, which means the oven is only warming it through rather than cooking it. Raw shrimp is the one ingredient doing real cooking time, and 25 to 30 minutes at 350°F is enough to firm it up without turning it rubbery.
Mozzarella is the right cheese for the top because it is low in acid and melts into a smooth sheet instead of breaking into oil. A sharper cheese would fight the delicate seafood; mozzarella browns, stretches, and stays out of the way.
For my version, I use imitation crab and lobster, but I use real shrimp. If you like, you can use only the crab, as many restaurants use. Also, if you desire, you can add additional seasonings such as a touch of garlic powder or even some white pepper.
Does imitation crab taste like real crab?
Imitation crab is not real crab meat. It is a mixture of white fish. Often it is made with a blend of mild white fish like pollock, whiting, or haddock. It may contain a crab extract; it does contain coloring and a binder to shape it into miniature crab legs. While it does not taste exactly like crab, it is similar as it has a light flavor and a light texture. It is an economical alternative to more expensive crab meat.
Chinese Seafood Bake Ingredients
Here’s what you need to make this seafood casserole:
- Imitation crab meat – Provides the sweet, mild seafood flavor and flaky texture that defines the buffet version.
- Imitation lobster meat – Adds a firmer, slightly chewier bite that keeps the casserole from turning uniformly soft.
- Shrimp – Contributes real shellfish flavor and a snappy texture that balances the surimi.
- Mayonnaise – Binds everything together and supplies the fat that keeps the bake creamy instead of dry.
- Green onions – Cut the richness with a fresh, sharp bite and add color.
- Mozzarella cheese – Melts into a smooth, browned top layer without overpowering the seafood.
Ingredient Notes
- Use full-fat mayonnaise. Light or reduced-fat versions contain more water and will separate into a thin puddle in the baking dish.
- Buy imitation crab in flake or chunk style rather than sticks if you can find it. It saves you the chopping step.
- Shred your own mozzarella from a block when possible. Pre-shredded cheese is coated with starch that can leave a slightly grainy film on top.
- Slice the green onions just before mixing so they stay bright rather than slick.
How to make a Chinese Seafood Delight Casserole
This recipe is so easy to make; you will simply stir up the ingredients together, place them in a casserole dish, and pop them into the oven for about 30 minutes. So in just 30 minutes, you will have an amazing dinner for you and for your family.
How do you store seafood casserole?
It is important that your seafood delight casserole is stored in an airtight container in your refrigerator. You should reheat this just long enough to warm the casserole in your microwave.
Can you freeze seafood casserole?
You can freeze this casserole for up to 3 months in your freezer. Be sure to seal it up very well. Defrost completely before reheating.
Do you enjoy other Chinese restaurant favorites? Check out these recipes
- Hunan Chicken
- Chinese Spare Rib Recipe
- How to Make Homemade Egg Foo Young
- How to Make Panda Express Chow Mein
- Sweet and Sour Chicken Chinese Style
- Cheese Rangoon
- Copycat Mongolian Beef
- Chinese Spicy Mustard
- Fried Crispy Wontons
- Almond Cookie Recipe Chinese
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Chinese Buffet Seafood Bake
Ingredients
- 12 ounces imitation crab meat
- 12 ounces imitation lobster meat
- 6 ounces shrimp
- 1 cup mayonnaise
- 2 tablespoons sliced green onions
- 1/2 cup mozzarella cheese
Instructions
- Preheat the oven to 350°F. Coat a 1-quart baking dish with non-stick cooking spray and set it aside.
- Break the imitation crab meat and imitation lobster meat into bite-size flakes and press them dry between paper towels.
- Peel and devein the shrimp, halving any large pieces.
- Combine the imitation crab, imitation lobster, and shrimp in a large mixing bowl. Add the mayonnaise and stir until every piece is evenly coated.
- Fold in the sliced green onions, reserving a small pinch for garnish if you like.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Do not pack it down.
- Scatter the mozzarella cheese evenly over the top.
- Bake for 25 to 30 minutes, until the cheese is melted and lightly browned and the casserole is bubbling at the edges.
- Let the dish rest for 5 minutes before serving so the mayonnaise base sets slightly.
Can you use real lobster and crab meat? I know that would be expensive but not sure I would like the imitation but I guess if that is what they use on the buffets, I like it.
Most inexpensive buffets do not use real crab and lobster. You can make the substitute if you like, but I would reduce the cooking time, the substituted seafood may overcook.
Hi. Do you think the leftovers could be frozen?
I don’t think it would freeze very well. I think the Mayo would break down.
Great recipe! Who knew green onions and mayo turns into such a delicacy?
A wonderful recipe! Would water chestnuts work in this recipe? I thought of adding them along with a small amount of diced green pepper.
I don’t see why that wouldn’t work. Let me know how it goes.
These additions sound fabulous!!! I have to try it, however, I live in a facility that doesn’t have a stove. I am allowed to have a microwave. Any suggestions on how I should cook this???
Try 50% power and check every 5 minutes to just bubbling.
You probably could have a medium size air fryer. That would allow for some browning of the cheese on top.
substituted scallops for the imitation lobster meat and this was pretty tasty I will make it again but will substitute shallots for the green onions nice change of pace
I’m a lover of this dish at our local buffet. However ours had celery and whole kernel corn added in. I believe by taste alone they used creme cheese and mozzarella for the base instead of the mayo. It’s sooo good. I used a dash of lemon juice and old bay in mine to give it my own twist.
Your buffet sounds fancy!
Added diced green pepper and chopped mushrooms with a dash of Old Bay seasoning.
Baked at 425F for 20 minutes. Excellent!
Can you use different cheese maybe? Scared to try…lol
I don’t know what makes you scared, I haven’t tested this recipe with other cheese.
Not anything like I’ve ever had at a Chinese buffet, but still SO YUMMY! I tweaked a few things, and probably will adjust a few more, because this recipe is a keeper! I used 24 oz. crab, doubled the cheese, added an extra 1/2 cup mayo, added 1 tablespoon each of finely chopped red bell pepper and celery, and 1 teaspoon Cajun seasoning. It came out VERY oily (not really a problem, I just drained it a bit), so next time I might stick to the original amount of mayonnaise, and add probably 1/8 tsp cayenne pepper, because we like spice! Tonight’s leftovers are going into tomorrow morning’s omelet. DOUBLE PRIZES! 😉
I added Siracha! Also, I always use half mayo, half sour cream. That might cure the oiliness! HTH!!!
This was awesome!! I didn’t have any imitation lobster so I added extra imitation crab and then followed the rest of the recipe. It was so good that I had the leftovers for breakfast the next morning. I will definitely be doing this one again, but I will double up on the mayo and the cheese. Thank you for a wonderful recipe!
Is the shrimp pre-cooked or raw when added to the other ingredients?
It is raw, it will cook in the oven. If you use cooked shrimp, it will overcook in the oven.
Love.this recipe. Now I just.have to figure out the seafood donut recipe, cant find it anywhere.
What is the seafood donut? I have never heard it.
do you mean a Sushi Donuts?
I doubled this recipe for our group watching the Georgia vs Oklahoma Rose Bowl game yesterday. It was eaten first until it was gone and then the group went on to something else to eat. That tells you right there how good it was. I did add a couple tea of minced garlic from your suggestion. GO DAWGS BEAT THE RED ELEPHANTS NEXT WEEKEND.
I am glad you liked it. This has always been really popular at the local seafood buffet. Mayonnaise cooks up very well.
I made this for Christmas for my family yesterday. Everyone loved it and it was gone the next day! I have another huge batch cooking in the oven right now. I love the simplicity of ingredients. I did add a bag of extra small precooked shrimp. Thank you for this recipe.
X
What a wonderful recipe, I did not know the site, I will always follow
Congratulations
am curious about this recipe, I have never seen this on a buffet here in south Florida! So I looked around the internet and i found a lot of recipes for this! But all have many more ingredients, onion, worchestershire, garlic, cream cheese, cheddar, etc. !I’m wanting to try yours, but it only has mayo?? Well, cheese on top and scallions, but that’s it?
That’s it. Mayo does magical things when cooked. This is what they make local in the Houston area, I am sure other areas may do different things. i have never seen this with cheddar cheese, onions, or Worcestershire sauce. Garlic would be a nice addition.
It tastes just like the buffet kind which is what wanted , not with all the other ingredients thanks !
Do you have a recipe for Thai Rolls.? Thank you for replying Lue moreau
Thank you for asking, I am sorry I do not have these at this time.
Can you please recreate Shrimp with lobster sauce?
Can you please, please recreate Banquet Chicken or Turkey Pot pie? I have tried and simply cannon figure it out. I make a lot of different ones but, none are what I love.
Thank you.
What makes Banquet special to you?
It is the taste. There is something about the creaminess of it. I have loved it since the ’50’s. I try to keep a couple in the freezer for my quick lunches. I do remove the English Peas since I can’t handle them but, the potatoes, carrots, chicken/turkey chunks and gravy inside that double crust is for me, perfect. I have noticed they are not very full any longer but, I still love them. Mom and my brother both make their versions but, they are not the same to me. There is something special about the gravy/sauce.
I think its a milk gravy with corn starch and chicken broth. ive made it before with an olive oil based crust. very similar.