Description
This Gourmet Seafood Cassolette is a rich and flavorful baked seafood dish featuring a medley of shrimp, scallops, and lump crab meat in a creamy, cheesy white wine sauce. Topped with a crisp golden panko and cheese crust, it’s an elegant yet approachable meal perfect for special occasions or a luxurious dinner at home.
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 Seasonings
- 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 large skillet over medium heat. Add chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.
- Cook the 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 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 about 1 minute until it turns lightly golden, forming a roux.
- Add liquids: Slowly whisk in the dry white wine, letting it simmer for 1-2 minutes to reduce slightly and cook out the alcohol.
- Finish sauce: Pour in the seafood stock and heavy cream, whisking continuously until the sauce is smooth. Stir in grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Cook the sauce over medium heat until it thickens, approximately 2 minutes.
- Combine seafood and sauce: Return the cooked seafood to the sauce, stirring gently to incorporate everything evenly. Remove from heat.
- Prepare for baking: Divide the seafood mixture evenly among 4-6 individual ramekins or into a single baking dish, depending on preference.
- Make the breadcrumb topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter. Mix to coat the crumbs evenly.
- Top the cassolette: Sprinkle the breadcrumb mixture evenly over each ramekin or the baking dish to create a crunchy topping.
- Bake: Place the ramekins on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the topping is golden brown and the sauce is bubbling.
Notes
- Use fresh seafood for the best flavor and texture.
- If dry white wine is unavailable, a seafood or chicken broth substitute can be used for a non-alcoholic option.
- Make sure not to overcook seafood initially to prevent toughness, as it will continue cooking during baking.
- Gruyère cheese adds a nutty flavor, but Parmesan is a suitable alternative.
- The breadcrumb topping can be customized with herbs like thyme or rosemary for added aroma.
