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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Stock and Cream: Gradually add the seafood or fish stock and heavy cream while whisking continuously until the mixture is smooth.
- 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.
- Combine Seafood and Sauce: Return the cooked seafood to the sauce, mixing gently to combine all ingredients evenly.
- Transfer to Ramekins: Divide the seafood mixture evenly among 4-6 individual ramekins or place in a single baking dish.
- Prepare Topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter, mixing well.
- Add Topping: Sprinkle the breadcrumb mixture evenly over the seafood in each ramekin or baking dish.
- 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.
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.
