Description
Gourmet Seafood Cassolette is a rich and creamy baked seafood dish featuring shrimp, scallops, and lump crab meat combined in a flavorful white wine and cream sauce, topped with a crispy, cheesy breadcrumb crust. Perfect for a sophisticated dinner, this recipe balances delicate seafood flavors with a luscious, cheesy topping.
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 Seasoning
- 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 and aromatics: Heat olive oil in a skillet over medium heat. Add chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant.
- Cook the seafood: Add 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 shrimp turn pink and scallops become slightly opaque. Remove from heat and set aside.
- Make the roux: In the same skillet, add unsalted butter and melt over medium heat. Stir in the flour and cook for 1 minute until the roux is lightly golden.
- Add liquids: Slowly whisk in the dry white wine, allowing it to simmer and reduce for 1-2 minutes. Then add the seafood stock and heavy cream, whisking until the mixture is smooth and well combined.
- Finish the sauce: Stir in the grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Cook the sauce until it thickens, about 2 minutes.
- Combine seafood with sauce: Return the cooked seafood to the skillet, mixing gently to coat evenly with the sauce.
- Prepare for baking: Divide the seafood mixture evenly among 4-6 individual ramekins or a single baking dish.
- Make the breadcrumb topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter. Mix until the crumbs are evenly coated.
- Top the casseroles: Sprinkle the breadcrumb mixture evenly over the seafood in each ramekin or dish.
- Bake the cassolette: 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 is recommended, such as Sauvignon Blanc or Pinot Grigio.
- Gruyère cheese adds a nutty flavor, but Parmesan can be used as a substitute.
- To make it spicier, increase or keep the red pepper flakes.
- Ensure seafood is cooked just until opaque to avoid toughness.
- Serve hot and fresh from the oven for the best texture contrast.
- Serve with crusty bread or a light salad for a complete meal.
