The first time I had moussaka, it was made with ground lamb. Classic, cozy, and comforting. I won’t lie to you: I was a little hesitant to swap the lamb out for seafood, because I really do love a good lamb dish. But I’m so glad I gave it a try! The licorice‑like notes of fennel and tarragon are an homage to my mother, who made fennel often. She always said it was a good palate cleanser and helped with digestion, and I totally agree! Smoky paprika adds a tiny touch of heat.
Moussaka is an indulgent dish that’s elegant enough for holiday entertaining but approachable enough for a weekend dinner with friends and family. The fennel‑infused béchamel sauce (recipe included) is rich and silky, and I think you’ll savor every bite. Before we dive into how to layer and serve it, let’s answer some common questions about what moussaka is and how it compares to other dishes like lasagna.
What is moussaka?
Moussaka is a traditional Mediterranean dish (the most famous version is Greek) made with layers of eggplant and potatoes, meat sauce, and creamy béchamel sauce. You bake it until it’s bubbly and golden brown, so every bite is deep, layered, and truly comforting. The meat sauce is traditionally made with ground lamb.
In this seafood version, I replaced the lamb with cod, shrimp, scallops, and lump crab meat for a lighter result without sacrificing flavor. This seafood casserole echoes the richness of the original but feels fresher and less heavy. It’s a fantastic recipe for winter feasts when you want something special!
What is the difference between moussaka and lasagna?
Both dishes are layered like a casserole, but they come from different culinary traditions and use different base ingredients. Lasagna is Italian, made with sheets of pasta, tomato sauce, and cheese. Moussaka uses vegetables instead of pasta and a spiced meat sauce. And let’s not forget the béchamel sauce on top!
What kind of food complements moussaka?
This seafood moussaka recipe pairs beautifully with steamed or roasted veggies and a glass of crisp white wine or a light rosé. A fresh, green salad with a lemon vinaigrette would be really good too! The brightness and texture of simple veggies and greens balance out the richness of the béchamel and seafood layers.
Impress Your Guests: How to Layer Your Moussaka Just Right
It might look intimidating at first, but this step is easy once you get the hang of it! Here’s the best way to layer your moussaka: Start with the baked eggplant and potato slices as your base. Potatoes first, then eggplant. Next, you’ll add a layer of sauce, then potato, then more sauce with the crab meat folded in. Top with the last layer of eggplant and pour the fennel‑infused béchamel over the top. Finish it off with seasoned breadcrumbs and cheese. I’ll go into more detail in the recipe below!
How do you store moussaka?
Leftover moussaka is just as delicious as moussaka straight out of the oven. To store it, wait until it’s fully cooled, then cover and refrigerate for up to 4 days. To reheat it, preheat the oven to 350 °F and bake the moussaka until it’s hot throughout. You can cover the pan loosely with foil if it starts to brown too much. Moussaka also freezes well, by the way! Transfer it to an airtight bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What dishes are similar to moussaka?
If you love casseroles and comforting dishes like this one, have I got a treat for you. You might also enjoy:
And finally, there’s one special addition to this moussaka recipe: Fennel-infused béchamel!
The cherry on top of this recipe, so to speak, is the homemade béchamel sauce. It’s not just creamy—it’s infused with the aromas of fennel, shallot, bay leaf, and peppercorns before being thickened with flour and spiced with nutmeg, allspice, and pecorino. This takes your sauce from “classic” to “unforgettable” with minimal extra effort. This one’s a standout for seafood casseroles!
What if you don’t like fennel?
No problem! Check out my article on how to make your own infused béchamel sauce—I’ll tell you everything you need to know to make a version that suits your personal taste better.
Mary’s Best Moussaka Recipe with Seafood for Holiday Entertaining
A gorgeous twist on classic moussaka: layers of roasted eggplant, potato, cod, shrimp, scallops, and crab in tomato sauce, topped with fennel‑infused béchamel and golden breadcrumbs. Elegant, comforting, and perfect for special occasions.
Ingredients
Instructions
- Preheat the oven to 400 °F.
- Using 2 tablespoons of the olive oil, brush the eggplant and potato slices lightly on both sides. Arrange these slices in a single layer across baking sheets (you can let them overlap slightly). Season with salt and pepper.
- Bake for 20 to 25 minutes or until tender and lightly golden. Depending on how many racks are in your oven, you can do this in batches. When the veggies are done baking, set them aside and reset the oven temperature to 350 °F.
- Meanwhile, make the béchamel: In a medium saucepan, heat the milk with the fennel, shallot, bay leaf and peppercorns until you see lots of tiny bubbles—it should be just below boiling. Give the pan a shake and remove it from the heat, cover it, and let it sit for 15 to 20 minutes while you make the fish sauce.
- To make the fish sauce: In a large, lidded pan add 1 tablespoon of olive oil and sauté the onion until softened. Then add the garlic, diced fennel, and leek and sauté until everything is nice and soft but not browned.
- Deglaze the pan with the white wine and let the liquid burn off.
- Add the passata, dijon, smoked paprika, and chili flakes. Simmer for about 10 minutes.
- Gently fold in the cod, shrimp, and scallops, and cook on low heat for 3 to 5 minutes until the seafood is just opaque. Stir in the parsley, tarragon, and lemon zest. Season to taste and remove from heat.
- Strain your infused milk into another container and discard the solids. Rinse out the pan, dry it, add the butter, and return to heat.
- When the butter is melted, whisk in the flour to make your roux. Gradually add the infused milk, one cup at a time, whisking vigorously all the time, until it is a smooth sauce.
- Add the nutmeg, allspice and salt. Bring the mixture to a low boil and immediately turn it down to a low simmer for 8 to 10 minutes, stirring regularly. When the sauce is thick enough to lightly coat the back of a spoon, remove from heat and stir in the cheese until melted.
- Cover the sauce with a piece of plastic wrap touching the surface to prevent a skin from forming. Let it cool for 15 minutes, and finally, add the egg yolks, mixing well until fully combined.
- Place the crab meat in a small bowl and add ⅓ cup of your béchamel sauce, folding in to coat. Set aside. Cover the sauce with the plastic wrap while you build your moussaka.
- In the bottom of a 9x13-inch baking dish, make a layer using half of the potatoes and half of the eggplant (potatoes on the bottom). Leaving excess liquid behind, spoon half the tomato seafood mixture over the entire surface, followed by another layer of potato.
- Carefully spread the crab mixture over the potato. Make it as even as you can, but don’t worry if it doesn’t cover the entire surface.
- Follow this with the other half of the tomato seafood mixture, then the last layer of eggplant. Press down gently with flat hands to firm everything together.
- Pour the fennel-infused béchamel over the top, smoothing it out to evenly to cover the surface.
- Mix the panko with the parsley and cheese, then add the olive oil and stir to combine. Sprinkle this mixture evenly over the béchamel.
- Place the baking dish on a sheet pan in case it bubbles over, then bake for 30 minutes until the top is golden and the béchamel is bubbling. Let it rest for 15 minutes before slicing (this will also enhance the flavors). Serve with a crisp green salad or your favorite steamed green vegetables. Yum!
