Gourmet Seafood Cassolette Recipe

There is something undeniably special about a dish that combines luxury, comfort, and ease all in one. The Gourmet Seafood Cassolette Recipe is exactly that—a luscious medley of shrimp, scallops, and crab bathed in a creamy, cheesy sauce with just the right hint of wine and herbs, topped with a golden, crispy breadcrumb crust. This recipe brings the flavors of the seaside straight to your table in an elegant, heartwarming casserole that feels like a celebration with every bite. Whether you’re looking to impress guests or treat yourself to a gourmet indulgence, this cassolette is a treasure you’ll want to make again and again.

Ingredients You’ll Need

Each ingredient in this delicious cassolette plays a crucial role. From the succulent seafood to the creamy sauce components, every element balances taste, texture, and color to create a harmonious dish that’s both visually enticing and satisfyingly flavorful.

• Shrimp (1/2 lb, peeled and deveined): Adds a sweet, tender bite that cooks quickly to maintain juiciness.
• Scallops (1/2 lb): Their delicate, buttery flavor complements the other seafood beautifully.
• Lump crab meat (1/2 lb): Offers a rich, flaky texture that enriches the cassolette’s depth.
• Olive oil (3 tablespoons): Essential for sautéing and adding subtle fruitiness.
• Shallot (1, finely chopped): Brings a mild sweetness that enhances the aromatic base.
• Garlic (2 cloves, minced): Provides a warm, savory underpinning.
• Salt (1/2 teaspoon), black pepper (1/4 teaspoon), red pepper flakes (1/4 teaspoon, optional): Season perfectly to balance flavor and add a gentle kick.
• Unsalted butter (2 tablespoons + 2 tablespoons melted): Adds richness and is key for the roux and breadcrumb topping.
• All-purpose flour (2 tablespoons): Thickens the sauce to a luscious, velvety consistency.
• Dry white wine (1/2 cup): Lends acidity and depth to the sauce.
• Seafood or fish stock (1 cup): Intensifies the oceanic essence of the dish.
• Heavy cream (1/2 cup): Ensures a creamy, indulgent texture.
• Grated Gruyère or Parmesan cheese (1/2 cup + 1/4 cup): Imparts savory, nutty notes with a golden melt.
• Dijon mustard (1/2 teaspoon): Adds a subtle tang and complexity.
• Fresh lemon juice (1 tablespoon): Brightens the dish and balances the richness.
• Fresh parsley (1 tablespoon, chopped): Provides a pop of color and fresh herbaceous flavor.
• Panko breadcrumbs (1/2 cup): Create a crispy, golden crust to contrast the creamy filling.

How to Make Gourmet Seafood Cassolette Recipe

Step 1: Sauté Aromatics

Start by gently heating the olive oil in a skillet over medium heat. Once warm, add the finely chopped shallot and minced garlic. Sauté them for 1 to 2 minutes just until they release their fragrant aroma and soften, setting a savory foundation for the seafood to shine.

Step 2: Cook the Seafood

Next, toss in the shrimp, scallops, and lump crab meat. Season everything with salt, black pepper, and red pepper flakes if you like a little mild heat. Cook for 2 to 3 minutes until the shrimp turn that perfect shell-pink and the scallops become just opaque, careful not to overcook. Then, remove the skillet from heat and set aside so the seafood stays tender and juicy.

Step 3: Craft the Roux and Sauce

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Stir in the flour and cook for about 1 minute until it turns a light golden color—that’s your roux building flavor and texture. Slowly whisk in the white wine, letting it bubble gently for 1 to 2 minutes to evaporate the alcohol and intensify taste.

Step 4: Build the Creamy Base

Now, whisk in the seafood stock and heavy cream to your roux, combining everything until smooth and luscious. Add the grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley, stirring well as the sauce thickens over about 2 minutes. This sauce is what makes your cassolette absolutely irresistible.

Step 5: Combine Seafood and Sauce

Return the cooked seafood mixture back into the skillet and gently fold it into the sauce. This ensures every bite is creamy, cheesy, and packed with that fresh seafood goodness.

Step 6: Prepare for Baking

Divide the seafood and sauce evenly into 4 to 6 individual ramekins or a single baking dish if you prefer family-style. In a small bowl, mix together the panko breadcrumbs, extra grated cheese, and melted butter. Sprinkle this crunchy topping evenly over each serving.

Step 7: Bake to Perfection

Place the ramekins on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes. Watch as the topping turns a gorgeous golden brown and the bubbling sauce hints at the rich flavors waiting inside.

How to Serve Gourmet Seafood Cassolette Recipe

Garnishes

A finishing touch of freshly chopped parsley or a light drizzle of lemon-infused olive oil brightens the dish beautifully, adding visual appeal and a hint of freshness. A lemon wedge on the side invites a fresh squeeze for those who love an extra citrus kick.

Side Dishes

This cassolette pairs magnificently with crusty artisan bread to soak up every last bit of creamy sauce or a simple green salad dressed with vinaigrette for contrast. Steamed asparagus or sautéed green beans add color and a crisp textural counterpoint to the creamy richness.

Creative Ways to Present

Serve the Gourmet Seafood Cassolette Recipe in elegant individual ramekins for dinner parties, letting each guest enjoy their own bubbling treasure. For a family gathering, a large casserole dish creates a comforting centerpiece perfect for sharing. You can even spoon portions onto toast rounds for sophisticated seafood crostini-style appetizers.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, let the cassolette cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, it will keep fresh for up to 2 days—perfect for a quick, gourmet meal later.

Freezing

While fresh is best, this dish freezes well if you want to plan ahead. Freeze unbaked cassolette portions in freezer-safe containers for up to 2 months. When ready, thaw overnight in the refrigerator for even baking results.

Reheating

Reheat individual servings gently in a microwave or, even better, in a preheated oven at 350°F (175°C) until warmed through and the topping regains some crispness. Stir a little cream into leftovers if the sauce thickened excessively overnight for silky smoothness.

FAQs

Can I use frozen seafood for this Gourmet Seafood Cassolette Recipe?

Absolutely! Just be sure to thaw the seafood thoroughly and pat it dry before cooking to avoid excess moisture that could thin the sauce.

What kind of white wine is best for the sauce?

A dry white wine with bright acidity like Sauvignon Blanc or Pinot Grigio works wonderfully to balance the richness of the dish without overpowering the seafood flavors.

Is it possible to make this recipe dairy-free?

Yes, you can substitute butter with a plant-based margarine, use a non-dairy cream alternative like coconut cream, and choose vegan cheese or nutritional yeast to keep the creamy texture and cheesy flavor.

How spicy does the red pepper flakes make the dish?

The red pepper flakes add just a gentle warmth that enhances the flavors without making the dish truly spicy—feel free to adjust the amount or omit based on your heat preference.

Can I prepare this dish ahead of time for a dinner party?

Definitely! Assemble the cassolette through the breadcrumb topping, cover, and refrigerate until ready to bake. Bake just before serving to ensure the topping stays crisp and the dish is piping hot.

Final Thoughts

This Gourmet Seafood Cassolette Recipe is a true gem in the sea of comfort foods, combining elegance with approachable cooking steps that anyone can follow. Whip it up whenever you want to feel a bit fancy, enjoy a special meal, or impress your loved ones with a dish that truly sings with flavor. I promise, once you try it, this recipe will become a treasured favorite on your recipe list.

Gourmet Seafood Cassolette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 173 reviews

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: French

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Description

This Gourmet Seafood Cassolette is a luxurious blend of shrimp, scallops, and crab meat simmered in a creamy, cheesy white wine sauce with shallots, garlic, and fresh herbs. Topped with a crunchy golden breadcrumb and cheese crust, this dish is baked to perfection, making it an elegant and comforting seafood casserole ideal for special dinners or entertaining guests.

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Ingredients

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Seafood

• 1/2 lb (225g) shrimp, peeled and deveined
• 1/2 lb (225g) scallops
• 1/2 lb (225g) lump crab meat

Sauce and Aromatics

• 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

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Instructions

1. Prepare the Seafood: Heat olive oil in a skillet over medium heat. Add the chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant.
2. Cook Seafood: Add the shrimp, scallops, and lump crab meat to the skillet. Season with salt, black pepper, and red pepper flakes if desired. Cook for 2-3 minutes until the shrimp turn pink and the scallops are slightly opaque. Remove from heat and set aside.
3. Make Roux: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Stir in the flour and cook for 1 minute until lightly golden, forming a roux.
4. Add Wine and Simmer: Slowly whisk in the dry white wine, allowing it to simmer for 1-2 minutes to reduce slightly and meld flavors.
5. Add Stock and Cream: Gradually add the seafood or fish stock and heavy cream while whisking continuously until the mixture is smooth.
6. Incorporate Cheese and Seasonings: Stir in the grated Gruyère or Parmesan cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Continue cooking until the sauce thickens, about 2 minutes.
7. Combine Seafood and Sauce: Return the cooked seafood to the sauce, mixing gently to combine all ingredients evenly.
8. Transfer to Ramekins: Divide the seafood mixture evenly among 4-6 individual ramekins or place in a single baking dish.
9. Prepare Topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter, mixing well.
10. Add Topping: Sprinkle the breadcrumb mixture evenly over the seafood in each ramekin or baking dish.
11. Bake: Place the ramekins 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.

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Notes

• Use fresh seafood for best flavor and texture.
• Dry white wine enhances the depth of the sauce; choose a crisp variety like Sauvignon Blanc.
• Panko breadcrumbs provide a light and crunchy topping but can be substituted with regular breadcrumbs if needed.
• Gruyère cheese offers a nutty flavor, but Parmesan is a suitable alternative.
• For a spicier dish, increase the red pepper flakes to taste.
• Serve hot and garnish with additional fresh parsley if desired.