Gourmet Seafood Cassolette Recipe
Rich, elegant, and brimming with tender seafood in a luscious creamy sauce, this Gourmet Seafood Cassolette is a dish that feels like a luxurious night out—right from your kitchen.
Perfect for special dinners or when you simply want to treat yourself, it brings together shrimp, scallops, and crab (or lobster) in a velvety, cheesy sauce topped with a golden crust. It’s comfort food elevated to fine dining.
Ingredients
Seafood & Aromatics:
• ½ lb lump crab meat or lobster
• ½ lb scallops (halved if large)
• ½ lb shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
Creamy Sauce:
• 2 tablespoons olive oil
• 2 tablespoons flour (or almond flour for low-carb)
• ½ cup seafood stock
• ½ cup heavy cream
• ½ teaspoon Dijon mustard
• 1 tablespoon lemon juice
• ½ cup grated Gruyère or Parmesan
• 1 tablespoon chopped parsley
Topping:
• ¼ cup grated Gruyère or Parmesan
• ½ cup panko breadcrumbs or crushed pork rinds
Instructions
Heat olive oil in a large skillet and sauté the shallot and garlic for a minute or two until fragrant.
Add the shrimp, scallops, and crab or lobster to the pan, season with salt, pepper, and red pepper flakes, and cook just until the seafood begins to turn opaque.
Remove the seafood and set aside. In the same pan, add more olive oil and whisk in the flour, stirring to form a roux.
Slowly add seafood stock and heavy cream, then whisk in Dijon mustard, lemon juice, and grated cheese.
Simmer until the sauce thickens slightly. Return the seafood to the pan and gently fold it into the sauce.
Spoon the mixture into ramekins or a small baking dish. In a separate bowl, mix panko with cheese and sprinkle the mixture on top of the casserole.
Bake in a preheated oven at 375°F for about 12 to 15 minutes, or until the top is golden and the sauce is bubbling. Garnish with parsley and serve hot.
How to Make Gourmet Seafood Cassolette
The dish starts by lightly cooking the seafood with aromatics to infuse it with flavor without overcooking.
The sauce is made using a classic roux enriched with cream, mustard, lemon, and cheese to balance richness and brightness.
Once combined, the seafood and sauce are transferred to small baking dishes, topped with a crispy, cheesy topping, and baked until bubbling and golden. It’s a simple process that yields an impressive result.
Variations
Swap the seafood to match your taste—use mussels, clams, or even firm white fish like cod.
Add spinach or mushrooms to the sauce for extra depth, or infuse the cream with white wine for a more French-inspired flavor.
For a keto version, use almond flour for the roux and crushed pork rinds in place of panko.
Tips
Don’t overcook the seafood in the skillet; it will continue cooking in the oven.
If using frozen seafood, make sure it’s fully thawed and patted dry to avoid excess moisture.
For a thicker sauce, let it simmer a bit longer before combining with the seafood. Use good-quality cheese for the best flavor and grate it fresh if possible.
Conclusion
This Gourmet Seafood Cassolette is a rich and satisfying dish that delivers big flavor in a refined presentation.
Whether served in individual ramekins or a shared baking dish, it’s perfect for impressing guests or treating yourself to something special.
With its velvety sauce, tender seafood, and crisp topping, every bite is pure comfort with a touch of elegance.
