If you have a special occasion in mind or simply want to treat yourself to an exquisite meal, this Gourmet Seafood Cassolette Recipe is an absolute showstopper. Packed with tender shrimp, scallops, and luscious lump crab meat, all bathed in a rich, creamy white wine sauce dotted with fresh herbs and cheesy goodness, it strikes the perfect balance between elegance and comfort. Each bite bursts with layers of flavor and texture, making it a dish that not only satisfies your seafood cravings but also impresses anyone lucky enough to share it with you.
Ingredients You’ll Need
The magic of this Gourmet Seafood Cassolette Recipe lies in its simplicity and quality ingredients. Every component plays a role in building layers of flavor, texture, and color—from the briny sweetness of fresh seafood to the creamy, tangy richness of the sauce and that irresistible golden breadcrumb topping.
- Shrimp (1/2 lb or 225g): Peeled and deveined for ease and perfect cooking.
- Scallops (1/2 lb or 225g): Adds a delicate, buttery seafood flavor.
- Lump crab meat (1/2 lb or 225g): The star ingredient providing sweet, tender flakes.
- Olive oil (3 tbsp or 45ml): For sautéing and adding a subtle fruity note.
- Shallot (1, finely chopped): Offers a mild onion flavor that brightens the dish.
- Garlic (2 cloves, minced): A fragrant addition that deepens the profile.
- Salt (1/2 tsp): Enhances all other flavors beautifully.
- Black pepper (1/4 tsp): Adds a gentle heat and earthiness.
- Red pepper flakes (1/4 tsp, optional): For a subtle kick if you like it spicy.
- Unsalted butter (4 tbsp total): Divided between cooking and topping for richness.
- All-purpose flour (2 tbsp or 15g): To create a smooth, luscious sauce base.
- Dry white wine (1/2 cup or 120ml): Adds acidity and depth.
- Seafood or fish stock (1 cup or 240ml): Intensifies the oceanic flavors.
- Heavy cream (1/2 cup or 120ml): Brings a velvety texture.
- Gruyère or Parmesan cheese (1/2 cup, grated): Melts into a golden, savory layer.
- Dijon mustard (1/2 tsp): Adds a subtle tang that lifts the whole dish.
- Fresh lemon juice (1 tbsp): Brightens the flavors and cuts through richness.
- Fresh parsley (1 tbsp, chopped): For a fresh, herbaceous touch.
- Panko breadcrumbs (1/2 cup or 50g): Ensures a crisp, crunchy top.
- Grated cheese (1/4 cup or 25g): Mixed with panko for a cheesy crust.
How to Make Gourmet Seafood Cassolette Recipe
Step 1: Prepare the Seafood
Begin by heating olive oil in a skillet and sautéing the finely chopped shallot and minced garlic until fragrant, just 1-2 minutes. Adding the shrimp, scallops, and lump crab meat next allows you to infuse everything with those beautiful aromatics. Season gently with salt, black pepper, and if you’re feeling adventurous, a dash of red pepper flakes. Cook the seafood just until the shrimp turns pink and the scallops become slightly opaque—overcooking would rob them of their tender sweetness.
Step 2: Create the Sauce
In the same pan, melt butter and stir in the flour, cooking until lightly golden to form a roux that will thicken the sauce beautifully. Slowly whisk in the dry white wine, letting it simmer gently to reduce and concentrate its flavor. Next, add your seafood stock and heavy cream, stirring until the mixture is luxuriously smooth. Incorporate the grated cheese, Dijon mustard, lemon juice, and freshly chopped parsley, cooking until the sauce thickens just right to coat every morsel of seafood in glorious creaminess.
Step 3: Assemble and Bake
Evenly distribute the seafood mixture among individual ramekins or a single baking dish, ensuring each serving gets a fair share of that seafood treasure. Combine panko breadcrumbs with grated cheese and melted butter for the crunchy topping. Sprinkle this mixture generously over each ramekin, then place them on a baking sheet. Bake in a preheated oven for 15-20 minutes until the topping turns a gorgeous golden brown, and the sauce bubbles happily beneath it. It’s when this cassolette emerges hot and fragrant that you know it’s ready to impress!
How to Serve Gourmet Seafood Cassolette Recipe
Garnishes
Adding a sprinkling of freshly chopped parsley or a few delicate lemon wedges not only brings a burst of color to your plate but also enhances the fresh, zesty notes cutting through the richness of the cassolette. A light drizzle of extra virgin olive oil can add a luscious finish too.
Side Dishes
This seafood cassolette pairs perfectly with simple sides that don’t compete with its robust flavors. Think buttery garlic mashed potatoes, a crisp green salad with vinaigrette, or even some warm crusty bread to soak up every last drop of the creamy sauce.
Creative Ways to Present
For an elegant dinner party, serve the cassolette in charming individual ramekins for a personalized touch. Alternatively, try mini pastry shells or puff pastry cups filled with the seafood mixture, adding a flaky, buttery surprise. A rustic cast-iron skillet presentation also works beautifully for a cozy, family-style meal.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftovers into an airtight container and refrigerate. The flavors will meld even more overnight, making day-two servings just as delightful.
Freezing
While it’s best enjoyed fresh, you can freeze the assembled but unbaked cassolette in freezer-safe containers for up to a month. Just remember to thaw thoroughly in the fridge before baking to retain its creamy texture.
Reheating
Reheat leftovers in a moderate oven at 325°F (160°C) until warmed through to preserve that crispy topping and creamy interior. Avoid microwaving as it can make the topping soggy and affect the texture of the seafood.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Just make sure to thaw the seafood completely and pat it dry before cooking to avoid excess moisture, which can dilute the sauce.
Is there a substitute for white wine in the sauce?
You can substitute with a splash of extra seafood stock or a squeeze of lemon juice, but white wine adds a subtle acidity and complexity that really elevates the dish.
Can I make this recipe dairy-free?
Yes, by using dairy-free butter substitutes, non-dairy cream alternatives like coconut cream, and vegan cheese, you can adapt the recipe while keeping the flavors balanced.
How spicy is the recipe with red pepper flakes?
The red pepper flakes add just a gentle warmth, not overwhelming heat. They’re totally optional and can be adjusted to your preference.
Is this recipe suitable for entertaining guests?
Definitely! The Gourmet Seafood Cassolette Recipe looks impressive, tastes decadent, and can be made ahead, making it a perfect choice for dinner parties or special occasions.
Final Thoughts
This Gourmet Seafood Cassolette Recipe is a treasure to have in your culinary repertoire. Its harmonious blend of fresh seafood, creamy sauce, and crisp topping transforms simple ingredients into something truly special. Whether you’re cooking for yourself or loved ones, this dish guarantees smiles and satisfied appetites. So, don’t wait to dive into this luscious, comforting seafood delight—you’re going to love every bite.
Print
Gourmet Seafood Cassolette Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This Gourmet Seafood Cassolette is a decadent blend of shrimp, scallops, and lump crab meat cooked in a creamy, cheesy white wine sauce, topped with a buttery, crispy panko breadcrumb crust. Perfect for an elegant dinner, this dish combines rich flavors and a satisfying texture contrast with a golden baked finish.
Ingredients
Seafood
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) scallops
- 1/2 lb (225g) lump crab meat
Sauce and Toppings
- 3 tablespoons (45ml) olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (15g) all-purpose flour
- 1/2 cup (120ml) dry white wine
- 1 cup (240ml) seafood or fish stock
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) grated Gruyère or Parmesan cheese
- 1/2 teaspoon Dijon mustard
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon (15g) fresh parsley, chopped
- 1/2 cup (50g) panko breadcrumbs
- 1/4 cup (25g) grated cheese (Gruyère or Parmesan)
- 2 tablespoons (30g) unsalted butter, melted
Instructions
- Prepare the Seafood: Heat olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.
- Cook the Seafood: Add the shrimp, scallops, and lump crab meat to the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook for 2-3 minutes until the shrimp turn pink and the scallops are slightly opaque. Remove the mixture from heat and set aside.
- Prepare the Sauce: To the same skillet, add the unsalted butter and melt over medium heat. Stir in the all-purpose flour and cook for about 1 minute until the flour is lightly golden, making a roux.
- Add Liquids: Slowly whisk in the dry white wine, allowing the mixture to simmer for 1-2 minutes to reduce slightly.
- Finish the Sauce: Add the seafood stock and heavy cream, whisking until smooth. Stir in the grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Cook this mixture for about 2 minutes until the sauce thickens.
- Combine Seafood and Sauce: Mix the cooked seafood gently back into the sauce ensuring everything is evenly combined.
- Assemble the Cassolette: Divide the creamy seafood mixture evenly among 4 to 6 individual ramekins or a single baking dish.
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs, additional grated cheese, and melted butter. Mix well to coat the crumbs.
- Bake: Sprinkle the breadcrumb mixture evenly over the seafood in each ramekin. Place the ramekins on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the topping is golden brown and bubbly.
- Serve: Remove from the oven carefully and allow to cool slightly before serving for the best flavor and texture.
Notes
- Use fresh seafood for the best flavor and texture.
- Gruyère cheese offers a nuttier taste, but Parmesan is a suitable substitute.
- Adjust red pepper flakes to taste or omit for a milder dish.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- This dish pairs wonderfully with a crisp green salad or steamed vegetables.
