There’s something magical about dishes that seem to transport you—somewhere warmer, softer, or just deeply familiar. For me, Gourmet Seafood Cassolette is that kind of magic. It reminds me of the New England coastlines where my grandparents used to take us every summer. Small fishing towns with pastel-colored homes, clam shacks on every corner, and the salty breeze that made every meal feel earned after a long beach day.
This creamy seafood casserole, tucked into small ramekins or baked in a shallow dish, was something my grandmother learned while living in France during her early years of marriage. She told stories of rustic seaside cafés in Brittany, where fisherfolk brought in fresh catch by noon, and chefs transformed them into golden, bubbling casseroles by dinnertime. Back then, they’d use whatever seafood they had—shrimp, scallops, crab, mussels—and fold it into a cream sauce kissed with herbs, lemon, and sharp cheese.
When I make Gourmet Seafood Cassolette today, especially in colder months, I feel like I’m reviving that spirit: combining the brininess of the ocean with the coziness of baked comfort food. It’s luxurious without being complicated, celebratory without requiring an occasion. A dish you’ll want to linger over with candlelight, a thick sweater, and good company.
Why You’ll Love This Recipe
- Elegant Yet Easy: It tastes like something from a fine French bistro but is simple enough to make on a weeknight.
- Perfect for Special Occasions: Ideal for holidays, romantic dinners, or impressing guests.
- Flavorful and Filling: The combination of seafood with the cheesy, herby sauce is both rich and deeply satisfying.
- Versatile: You can swap in your favorite seafood, adjust the herbs, or add veggies like leeks or mushrooms.
- Great Make-Ahead Option: You can prepare it in advance and bake it fresh before serving.
Gourmet Seafood Cassolette: A Comforting, Coastal-Inspired Classic
Description
There’s something magical about dishes that seem to transport you—somewhere warmer, softer, or just deeply familiar. For me, Gourmet Seafood Cassolette is that kind of magic. It reminds me of the New England coastlines where my grandparents used to take us every summer. Small fishing towns with pastel-colored homes, clam shacks on every corner, and the salty breeze that made every meal feel earned after a long beach day.
This creamy seafood casserole, tucked into small ramekins or baked in a shallow dish, was something my grandmother learned while living in France during her early years of marriage. She told stories of rustic seaside cafés in Brittany, where fisherfolk brought in fresh catch by noon, and chefs transformed them into golden, bubbling casseroles by dinnertime. Back then, they’d use whatever seafood they had—shrimp, scallops, crab, mussels—and fold it into a cream sauce kissed with herbs, lemon, and sharp cheese.
When I make Gourmet Seafood Cassolette today, especially in colder months, I feel like I’m reviving that spirit: combining the brininess of the ocean with the coziness of baked comfort food. It’s luxurious without being complicated, celebratory without requiring an occasion. A dish you’ll want to linger over with candlelight, a thick sweater, and good company.
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb scallops (cut in half if large)
- ½ lb lump crab meat
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp all-purpose flour
- ½ cup seafood or fish stock
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
Instructions
Step 1: Preheat and Prepare
Set your oven to 375°F (190°C). Lightly butter 4 to 6 ramekins or a shallow baking dish. If using ramekins, place them on a baking sheet for easier handling.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, add olive oil. Sauté the shallots until translucent, about 2 minutes. Stir in the garlic and cook just until fragrant—another 30 seconds.
Step 3: Cook the Seafood
Add the shrimp and scallops to the skillet. Season with salt, pepper, and red pepper flakes. Cook until the shrimp turns pink and scallops are just opaque, about 3–4 minutes. Gently fold in the crab meat and cook for another 1–2 minutes. Remove all seafood from the pan and set aside.
Step 4: Make the Cream Sauce
In the same skillet, melt the butter. Sprinkle in the flour and whisk constantly for 1 minute to form a light roux. Slowly add in the seafood stock, whisking to prevent lumps. Once smooth, add the heavy cream and continue to stir until the sauce thickens—about 3–5 minutes.
Step 5: Add Cheese and Lemon
Turn off the heat and stir in the Parmesan cheese, lemon juice, and chopped parsley. Taste the sauce—adjust seasoning if needed. Gently fold the seafood back into the sauce, being careful not to break up the crab.
Step 6: Fill and Top
Spoon the seafood mixture into prepared ramekins or your baking dish. In a small bowl, mix the panko breadcrumbs with a bit more Parmesan and a drizzle of olive oil. Sprinkle generously on top of each cassolette.
Step 7: Bake Until Golden
Place in the oven and bake for 12–15 minutes, or until the tops are golden brown and the sauce is bubbling. If you want a crispier top, broil for the last 1–2 minutes—just keep a close eye on it.
Step 8: Cool and Serve
Let cool for 5 minutes before serving. Garnish with more parsley and a wedge of lemon on the side if desired.
Notes
Substitute the Parmesan with Gruyère or Swiss for a nuttier flavor.
Add a dash of nutmeg or Dijon mustard for a subtle flavor twist in the sauce.
For gluten-free, use a cornstarch slurry instead of flour and GF breadcrumbs.
INGREDIENTS YOU’LL NEED:
- ½ lb shrimp, peeled and deveined
- ½ lb scallops (cut in half if large)
- ½ lb lump crab meat
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp all-purpose flour
- ½ cup seafood or fish stock
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
How to Make Gourmet Seafood Cassolette
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prepare
Set your oven to 375°F (190°C). Lightly butter 4 to 6 ramekins or a shallow baking dish. If using ramekins, place them on a baking sheet for easier handling.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, add olive oil. Sauté the shallots until translucent, about 2 minutes. Stir in the garlic and cook just until fragrant—another 30 seconds.
Step 3: Cook the Seafood
Add the shrimp and scallops to the skillet. Season with salt, pepper, and red pepper flakes. Cook until the shrimp turns pink and scallops are just opaque, about 3–4 minutes. Gently fold in the crab meat and cook for another 1–2 minutes. Remove all seafood from the pan and set aside.
Step 4: Make the Cream Sauce
In the same skillet, melt the butter. Sprinkle in the flour and whisk constantly for 1 minute to form a light roux. Slowly add in the seafood stock, whisking to prevent lumps. Once smooth, add the heavy cream and continue to stir until the sauce thickens—about 3–5 minutes.
Step 5: Add Cheese and Lemon
Turn off the heat and stir in the Parmesan cheese, lemon juice, and chopped parsley. Taste the sauce—adjust seasoning if needed. Gently fold the seafood back into the sauce, being careful not to break up the crab.
Step 6: Fill and Top
Spoon the seafood mixture into prepared ramekins or your baking dish. In a small bowl, mix the panko breadcrumbs with a bit more Parmesan and a drizzle of olive oil. Sprinkle generously on top of each cassolette.
Step 7: Bake Until Golden
Place in the oven and bake for 12–15 minutes, or until the tops are golden brown and the sauce is bubbling. If you want a crispier top, broil for the last 1–2 minutes—just keep a close eye on it.
Step 8: Cool and Serve
Let cool for 5 minutes before serving. Garnish with more parsley and a wedge of lemon on the side if desired.
HELPFUL TIPS:
- Use fresh seafood when possible, but thawed frozen seafood works well too—just pat dry thoroughly.
- Do not overcook your shrimp and scallops in the skillet since they will bake again.
- Add veggies like spinach or mushrooms to stretch the dish or add depth.
- Use ramekins for individual portions or a single dish for easier serving.
- Reheat gently to avoid drying out the seafood—cover with foil if using an oven.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
- Diet: Pescatarian
NOTES:
- Substitute the Parmesan with Gruyère or Swiss for a nuttier flavor.
- Add a dash of nutmeg or Dijon mustard for a subtle flavor twist in the sauce.
- For gluten-free, use a cornstarch slurry instead of flour and GF breadcrumbs.
NUTRITIONAL INFORMATION (per serving, estimated):
- Calories: 460
- Protein: 36g
- Carbohydrates: 12g
- Fat: 32g
- Sodium: 650mg
- Cholesterol: 160mg
FREQUENTLY ASKED QUESTIONS:
Can I freeze Gourmet Seafood Cassolette?
Yes, freeze before baking. Thaw in the refrigerator overnight and bake as directed.
What seafood substitutions work well?
Try mussels, firm white fish, or lobster chunks if available. Just keep total seafood to around 1.5 lbs.
Can I make it ahead of time?
Absolutely. Prepare the filling and refrigerate for up to 24 hours. Add breadcrumbs and bake when ready.
STORAGE INSTRUCTIONS:
- Refrigerator: Store leftovers in airtight containers for up to 2 days.
- Freezer: Freeze unbaked cassolette for up to 1 month. Thaw and bake as directed.
- Reheating: Use a 350°F oven, covered with foil, for 10–15 minutes.
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CONCLUSION:
Few dishes capture the warmth of a cozy kitchen and the elegance of coastal cuisine like Gourmet Seafood Cassolette. It’s a dish meant to impress but made with heart—rich in flavor, loaded with ocean treasures, and finished with a perfectly golden top. Whether you’re hosting a dinner party or simply indulging in some self-care on a rainy evening, this recipe will transport you straight to a seaside bistro without ever leaving home.