If you love the taste of the ocean and crave a dish that feels both luxurious and comforting, then you are going to adore this Gourmet Seafood Cassolette Recipe. It brings together plump shrimp, tender scallops, and sweet lump crab meat in a creamy, cheesy sauce, topped with a golden, crispy breadcrumb crust that’s absolutely irresistible. Perfect for an impressive dinner or a special weekend treat, this dish bursts with rich flavors and delightful textures that will have you savoring every single bite.
Ingredients You’ll Need
Don’t be intimidated by this recipe; the ingredients are straightforward but each one plays a crucial role in building the layers of flavor, creaminess, and that all-important crispy topping that makes this cassolette stand out.
- Shrimp (1/2 lb / 225g): Peeled and deveined, these provide sweet and succulent bites of seafood delight.
- Scallops (1/2 lb / 225g): Their delicate texture brings a tender, slightly sweet element.
- Lump crab meat (1/2 lb / 225g): Adds a luxurious, flaky richness that defines the dish.
- Olive oil (3 tablespoons / 45ml): For sautéing with a gentle fruity undertone.
- Shallot (1, finely chopped): A subtle sweetness that balances the seafood’s taste wonderfully.
- Garlic (2 cloves, minced): Adds aromatic depth and a kiss of warmth.
- Salt (1/2 teaspoon): Essential to enhance every flavor in the dish.
- Black pepper (1/4 teaspoon): Provides a mild bite to awaken the palate.
- Red pepper flakes (1/4 teaspoon, optional): A touch of heat for those who love a slight spicy punch.
- Unsalted butter (4 tablespoons / 60g total): Used in steps—creates creaminess and richness in the sauce.
- All-purpose flour (2 tablespoons / 15g): Thickens the sauce precisely to that silky, clingy consistency you want.
- Dry white wine (1/2 cup / 120ml): Adds brightness and counters the cream’s richness.
- Seafood or fish stock (1 cup / 240ml): Intensifies the ocean essence, making this dish truly seafood-forward.
- Heavy cream (1/2 cup / 120ml): For decadence and that dreamy smooth mouthfeel.
- Gruyère or Parmesan cheese (1/2 cup / 50g, plus extra 1/4 cup / 25g): Melted into the sauce and sprinkled on top for a nutty, savory finish.
- Dijon mustard (1/2 teaspoon): Subtle tang that rounds out the cream sauce beautifully.
- Fresh lemon juice (1 tablespoon / 15ml): Adds fresh acidity to brighten the flavors.
- Fresh parsley (1 tablespoon / 15g, chopped): For color and a fresh herbal note.
- Panko breadcrumbs (1/2 cup / 50g): The secret to that irresistible crunchy topping.
How to Make Gourmet Seafood Cassolette Recipe
Step 1: Sauté the Aromatics
Begin by warming olive oil in a skillet over medium heat, then add finely chopped shallots and minced garlic. Sauté them gently for 1-2 minutes until they become soft and fragrant, setting the savory foundation for the seafood flavors to come.
Step 2: Cook the Seafood
Next, toss in the peeled shrimp, scallops, and lump crab meat. Season everything with salt, black pepper, and if you like, a pinch of red pepper flakes to spark some warmth. Cook the seafood for 2-3 minutes just until the shrimp turn pink and the scallops become slightly opaque—overcooking will take away their tender charm, so keep an eye on the pan!
Step 3: Create the Creamy Sauce Base
Remove the seafood from the heat and use the same pan to melt butter. Stir in the flour and cook it for about a minute to form a light roux, which will thicken our sauce wonderfully. Slowly whisk in the dry white wine, letting it reduce slightly to concentrate the flavor and evaporate the alcohol. Follow with the seafood stock and heavy cream, whisking continuously to create a smooth, unified sauce.
Step 4: Enhance the Sauce with Flavor
Now stir in the grated Gruyère or Parmesan cheese along with the Dijon mustard, fresh lemon juice, and chopped parsley. Let the sauce gently thicken for about 2 minutes, until it clings beautifully to the back of a spoon. This silky sauce is the heart of your Gourmet Seafood Cassolette Recipe.
Step 5: Assemble and Bake
Return the seafood to the sauce and mix everything gently together. Divide this decadent mixture into 4 to 6 individual ramekins or place it all in a single baking dish.
For the topping, combine panko breadcrumbs, grated cheese, and melted butter in a small bowl, then sprinkle this mixture evenly over your seafood. Place the ramekins or dish on a baking sheet and bake for 15-20 minutes, or until the topping turns a gorgeous golden brown and the sauce is bubbly and inviting.
How to Serve Gourmet Seafood Cassolette Recipe
Garnishes
Just before serving, sprinkle a little extra fresh parsley for a bright pop of green that complements the creamy, cheesy base. You can also add a thin lemon wedge on the side to let guests add a fresh citrus burst that lifts the dish beautifully.
Side Dishes
This seafood cassolette pairs wonderfully with crisp green salads, roasted asparagus, or a simple herb-infused rice pilaf. Each side balances the rich creaminess with fresh or light textures to keep the meal perfectly harmonious.
Creative Ways to Present
For a special occasion, serve the cassolette in elegant individual porcelain ramekins set on small plates lined with folded napkins for easy, pretty plating. You can also present it family-style in a large, rustic baking dish centered on the table, encouraging everyone to dig in with warm crusty bread to soak up all that luscious sauce.
Make Ahead and Storage
Storing Leftovers
After your feast, any leftover Gourmet Seafood Cassolette Recipe can be cooled completely and stored in an airtight container in the refrigerator for up to 2 days. The seafood will remain tender, and the sauce will keep its luscious texture when reheated gently.
Freezing
If you want to save some for later, the assembled cassolette (before baking) can be frozen for up to 1 month. Cover tightly with plastic wrap and foil to prevent freezer burn. Baking from frozen will take a bit longer, but the flavors will still shine through beautifully.
Reheating
Reheat leftovers slowly in a low oven (around 325°F/160°C) until warmed through to preserve the delicate seafood texture and keep the breadcrumb topping crisp. Alternatively, microwave on medium power in short intervals, though some crispness on top may be lost.
FAQs
Can I use different kinds of seafood in this recipe?
Absolutely! Feel free to swap shrimp, scallops, or crab with lobster, clams, or even firm white fish. The key is to choose seafood that cooks quickly and maintains a tender texture.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with olive oil or a dairy-free margarine and use coconut cream or a plant-based cream alternative. Opt for nutritional yeast instead of cheese to maintain a savory flavor.
What wine pairs best with the Gourmet Seafood Cassolette Recipe?
A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay complements the creamy seafood beautifully without overpowering its finesse.
Can this recipe be prepared in advance and baked later?
Definitely! You can assemble the casserole up to the point of adding the breadcrumb topping and refrigerate it for a day. Add the topping then bake just before serving for maximum freshness and crunch.
How do I know when the cassolette is fully cooked?
Look for bubbly sauce edges and a golden-brown, crispy breadcrumb crust on top. The seafood inside should be opaque and tender, not rubbery or translucent in the center.
Final Thoughts
This Gourmet Seafood Cassolette Recipe is one of those dishes that feels fancy but is surprisingly easy to make, perfect for treating yourself or impressing friends without stress. The combination of fresh seafood, a rich creamy sauce, and a crunchy cheesy top creates a symphony of flavors and textures you’ll want to return to again and again. So go ahead and dive into this ocean of deliciousness—you won’t regret it!
Print
Gourmet Seafood Cassolette Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This Gourmet Seafood Cassolette is a decadent and creamy seafood bake combining shrimp, scallops, and lump crab meat in a rich white wine and cheese sauce, topped with a crisp golden breadcrumb crust. Perfect for a special occasion or a refined weeknight dinner, it delivers layers of luxurious flavors and textures.
Ingredients
Seafood
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) scallops
- 1/2 lb (225g) lump crab meat
Sauce and Base
- 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
Topping
- 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.
- Cook 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 scallops turn slightly opaque. Remove the skillet from heat and set aside the cooked seafood mixture.
- Make roux: In the same skillet, melt unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 minute until the mixture is lightly golden, creating a roux.
- Add liquids: Slowly whisk in the dry white wine, allowing it to simmer for 1-2 minutes to reduce slightly. Then add the seafood stock and heavy cream, whisking continuously until the sauce is smooth and combined.
- Incorporate flavorings: Stir in grated Gruyère or Parmesan cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Continue cooking until the sauce thickens, about 2 minutes.
- Combine seafood and sauce: Gently fold the cooked seafood back into the sauce mixture, ensuring an even distribution.
- Prepare for baking: Divide the seafood mixture evenly among 4-6 individual ramekins or a single baking dish.
- Make breadcrumb topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter. Mix thoroughly to coat all the crumbs.
- Add topping: Evenly sprinkle the breadcrumb mixture over the seafood in each ramekin or baking dish.
- Bake: Place the ramekins or baking dish on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the sauce is bubbling.
- Serve: Remove from the oven and let the cassolette cool for a few minutes before serving to enjoy the rich and creamy seafood casserole.
Notes
- Use fresh seafood for best flavor and texture.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well in the sauce.
- If you prefer a milder dish, omit the red pepper flakes.
- The cassolette can be assembled ahead of time and baked just before serving.
- Panko breadcrumbs create a crispier topping compared to regular breadcrumbs.
