Seafood Cassolette
A luxurious seafood casserole with shrimp, scallops, and crab in a rich, creamy sauce, perfect for gatherings and intimate dinners.
Ingredients
Seafood
- 0.5 lb shrimp, peeled and deveined Choose fresh, wild-caught shrimp.
- 0.5 lb scallops, halved if large Use fresh scallops for the best flavor.
- 0.5 lb lump crab meat or lobster Can substitute with lobster for a luxurious touch.
Sauce Ingredients
- 2 tbsp olive oil For sautéing.
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 0.5 cup dry white wine
- 0.5 cup seafood stock
- 1 cup heavy cream
- 0.5 cup Gruyere or Parmesan cheese, grated For a rich, creamy flavor.
Toppings
- 0.5 cup panko breadcrumbs For a crispy topping.
- 0.25 cup cheese, grated Mixed with panko.
- to taste fresh herbs like parsley For garnish.
Instructions
Preparation
- Heat olive oil in a skillet over medium heat. Add chopped shallots and minced garlic, cooking until fragrant.
- Add shrimp, scallops, and crab. Season with salt, black pepper, and optional red pepper flakes. Cook until seafood is just opaque.
Making the Sauce
- In the same pan, melt butter, whisk in flour, and then pour in white wine and seafood stock.
- Stir in cream, mustard, and cheese for a creamy sauce and let thicken to a silky texture.
Combining Ingredients
- Once the sauce is thick enough, add the cooked seafood back in and mix well.
- Pour into ramekins or a baking dish, and top with a mixture of breadcrumbs and cheese.
- Bake at 375°F for 12-15 minutes until the topping is golden and crispy.
Notes
Serve in individual ramekins for elegance or a large baking dish for a shared experience. Garnish with fresh parsley and lemon wedges for added flavor.