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
Scale
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.
