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
Scale
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.
