Seafood Lovers’ Dream: Gourmet Cassolette Recipe

When it comes to gourmet seafood dishes, few recipes match the luxurious depth of a Seafood Cassolette. A cassolette is a French baked dish, often served in small gratin dishes or ramekins, filled with tender seafood and a creamy, aromatic sauce. Imagine the sweetness of shrimp, the delicate flavor of scallops, and the rich taste of crab meat, all married together under a golden, cheesy crust.

This is not just a meal—it’s an experience for seafood lovers. Whether you’re preparing a special dinner for guests, a romantic meal, or simply treating yourself, this cassolette is sure to impress.

Why This Recipe Works

Flavor Balance – Shrimp, scallops, and crab each bring their own unique flavors. Together, they create a rich, complex taste of the sea.

Creamy Sauce – A velvety béchamel-like base infused with garlic, shallots, and white wine elevates the seafood without overpowering it.

Golden Topping – A crispy Parmesan and breadcrumb crust contrasts beautifully with the tender, creamy filling.

Elegant Yet Simple – Though it looks sophisticated, this dish uses straightforward techniques and accessible ingredients.

Ingredients for Seafood Cassolette 🦀🍤

🔹 Seafood:

½ lb shrimp (peeled & deveined)

½ lb scallops

½ lb lump crab meat

🔹 For the Sauce:

3 tbsp olive oil

2 tbsp butter

2 shallots, finely chopped

3 garlic cloves, minced

½ cup dry white wine

1 cup heavy cream

½ cup seafood stock (or chicken stock)

1 tbsp Dijon mustard

½ tsp paprika

Salt & pepper, to taste

Fresh parsley, chopped

🔹 For the Topping:

½ cup grated Parmesan cheese

½ cup breadcrumbs (panko recommended)

2 tbsp melted butter

Step-by-Step Instructions

Step 1: Sear the Seafood

Heat 2 tbsp olive oil in a skillet over medium-high heat.

Quickly sear shrimp and scallops for 1–2 minutes per side, just until lightly golden (they’ll finish cooking in the oven).

Remove and set aside. Add crab meat without cooking—it’s delicate and doesn’t need searing.

Step 2: Make the Sauce

In the same pan, add butter and remaining olive oil.

Sauté shallots and garlic until fragrant.

Deglaze with white wine, scraping the pan to release flavor.

Stir in cream, stock, Dijon mustard, paprika, salt, and pepper. Simmer until slightly thickened, about 5–7 minutes.

Step 3: Combine

Gently fold shrimp, scallops, and crab into the sauce.

Spoon mixture evenly into individual ramekins or a shallow baking dish.

Step 4: Add the Topping

Mix breadcrumbs, Parmesan, and melted butter until crumbly.

Sprinkle over seafood mixture.

Step 5: Bake

Preheat oven to 375°F (190°C).

Bake uncovered for 15–20 minutes, until golden and bubbly.

Tips + Tricks for Success

Don’t Overcook Seafood: Sear quickly—remember, it will cook again in the oven.

Use Fresh if Possible: Fresh scallops and lump crab elevate the flavor, though frozen works too if thawed properly.

Upgrade with Herbs: Tarragon or chives add a French flair.

Make Ahead: Assemble the cassolette earlier in the day, refrigerate, and bake just before serving.

Individual Servings: Serving in ramekins makes it elegant and portion-controlled.

Serving Suggestions

As a Main Dish: Serve with crusty French bread or over buttered rice.

For Brunch: Pair with a light green salad and a glass of crisp white wine.

As an Appetizer: Use small ramekins for mini portions at a dinner party.

Storage & Reheating

Refrigerate leftovers in airtight containers for up to 2 days.

Reheat gently at 300°F to avoid overcooking seafood.

Not ideal for freezing due to cream base.

Timing Breakdown

• Prep: 15 minutes
• Cooking: 20 minutes
• Baking: 20 minutes
• Total: ~55 minutes

Why Seafood Lovers Adore This Dish

The Seafood Cassolette is the epitome of comfort meets elegance. It’s hearty, creamy, and decadent without being heavy. Every bite delivers a burst of ocean flavor balanced with creamy sauce and crunchy topping.

This is one of those dishes that looks restaurant-quality but is entirely achievable at home. It’s perfect for when you want to impress your guests or indulge yourself.

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✨ Pro tip: Pair this with a crisp Sauvignon Blanc, Pinot Grigio, or Champagne for the ultimate gourmet experience.

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