Elegant, rich, and deeply satisfying, the Gourmet Seafood Cassolette is a dish that celebrates the finest flavors of the sea in creamy, bubbling perfection. This French-inspired recipe blends scallops, shrimp, and lump crab or lobster with a velvety Dijon and Gruyère sauce, finished with a crispy golden topping. It’s ideal for entertaining, special occasions, or whenever you want to impress—without a culinary degree.

If you’re a seafood lover craving a fine-dining experience at home, this recipe is for you. The layered textures and briny flavors of the seafood paired with a luscious, aromatic cream sauce and cheesy crunch on top make it unforgettable. Yet, it’s surprisingly accessible to make in under an hour.

Why You’ll Love This Recipe

• Elegant yet approachable: Restaurant-quality flavors with home-kitchen simplicity.

• Versatile presentation: Serve in individual ramekins for dinner parties or in a single baking dish for family meals.

• Balanced richness: Creamy, cheesy, and indulgent—without being too heavy.

• Customizable: Use your favorite seafood or adjust for dietary preferences.

Ingredients You’ll Need

🐟 For the Seafood & Aromatics:

• ½ lb lump crab meat or lobster

• ½ lb scallops (halved if large)

• ½ lb shrimp, peeled and deveined

• 3 tbsp olive oil

• 2 garlic cloves, minced

• 1 shallot, finely chopped

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp red pepper flakes (optional)

🍋 For the Creamy Sauce:

• 2 tbsp olive oil

• 2 tbsp flour (or almond flour for gluten-free)

• ½ cup seafood stock

• ½ cup heavy cream

• ½ cup grated Gruyère or Parmesan

• 1 tbsp lemon juice

• ½ tsp Dijon mustard

• 1 tbsp chopped parsley (plus more for garnish)

🧀 For the Topping:

• ¼ cup grated Gruyère or Parmesan

• ½ cup panko breadcrumbs or crushed pork rinds (for low-carb option)

Kitchen Equipment Needed

• Large sauté pan or skillet

• Wooden spoon or spatula

• Measuring cups and spoons

• Ramekins or a small casserole dish

• Mixing bowls

• Oven-safe baking dish (if not using ramekins)

• Cheese grater (for best flavor, grate your own cheese)

How to Make Gourmet Seafood Cassolette

Step 1: Cook the Seafood

1. Heat 3 tablespoons of olive oil in a skillet over medium heat.

2. Sauté the shallots and garlic for 1–2 minutes until fragrant and softened.

3. Add shrimp, scallops, and crab (or lobster). Season with salt, pepper, and optional red pepper flakes.

4. Cook for 2–3 minutes until the seafood is just opaque. Remove from the pan and set aside.

Step 2: Prepare the Creamy Sauce

1. In the same skillet, add 2 tablespoons olive oil and stir in the flour to make a quick roux. Cook for 1 minute to remove the raw flour taste.

2. Slowly whisk in seafood stock and cream, stirring constantly to prevent lumps.

3. Add Dijon mustard, lemon juice, and grated cheese. Let simmer until the sauce thickens slightly.

4. Return the cooked seafood to the pan and gently fold into the sauce.

Step 3: Assemble the Cassolette

1. Preheat your oven to 375°F (190°C).

2. Spoon the seafood mixture into individual ramekins or a small baking dish.

3. In a separate bowl, mix panko with the remaining cheese. Sprinkle generously over the top of each cassolette.

Step 4: Bake to Golden Perfection

1. Place the ramekins or dish in the oven and bake for 12–15 minutes until the top is golden brown and the sauce is bubbling.

2. Remove from the oven and let cool slightly.

3. Garnish with fresh chopped parsley.

Serving Suggestions

This rich and creamy seafood dish pairs beautifully with:

• Crusty French bread or a warm baguette

• Light green salad with lemon vinaigrette

• White rice, risotto, or buttered noodles

• A chilled glass of white wine such as Sauvignon Blanc or Chardonnay

Tips, Tricks & Variations

🛠️ Shortcuts:

• Use pre-cooked shrimp and lump crab to reduce cooking time.

• Substitute seafood stock with chicken broth if needed (but seafood stock is preferred for depth of flavor).

🔄 Substitutions:

• No scallops? Use extra shrimp or a firm white fish like cod or halibut.

• No Gruyère? Parmesan, Emmental, or aged cheddar work well.

• Low-carb or keto? Use almond flour and crushed pork rinds in place of flour and panko.

💡 Pro Tips:

• Don’t overcook the seafood—it continues to cook in the oven.

• For added elegance, add a splash of dry white wine to the sauce.

• Toast your panko lightly in a dry pan before sprinkling for an extra crunch.

How to Store and Reheat Leftovers

Storage:

• Store any leftovers in an airtight container in the fridge for up to 2 days.

• This dish is best fresh but can be made ahead and baked just before serving.

Reheating:

• Reheat gently in a 350°F oven until warmed through.

• Avoid microwaving, as it may overcook the seafood and make the sauce separate.

Freezing:

• Not recommended. The cream sauce and delicate seafood don’t hold up well to freezing.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! Assemble the dish, cover tightly, and refrigerate. Bake just before serving for best results.

What seafood combinations work best?

A mix of shrimp, scallops, and crab or lobster gives the best balance of flavor and texture. You can adjust based on availability.

Is this gluten-free?

It can be! Use almond flour instead of wheat flour and crushed pork rinds instead of panko.

What wine pairs well with this?

A crisp dry white like Sauvignon Blanc, Chardonnay, or even Champagne pairs beautifully with the rich flavors.

Final Thoughts

The Gourmet Seafood Cassolette is a luxurious yet surprisingly simple recipe that brings the bounty of the ocean to your table in style. Whether you’re hosting a holiday dinner, planning a romantic night in, or just treating yourself, this dish is sure to impress with its creamy, cheesy goodness and vibrant seafood medley.

Did you enjoy this elegant seafood creation? Share this recipe with your fellow foodies and don’t forget to subscribe to our blog for more gourmet recipes made easy. 🌊🦐🦀🍽️