🦐 Gourmet Seafood Cassolette
A creamy, cheesy, luxurious seafood bake that’s perfect for special occasions — or just treating yourself right. Think lobster mac & cheese meets French fine dining.
🍽 Servings: 4–6 ramekins
⏱ Total Time: ~35 minutes
🔥 Calories per serving: ~420 kcal
📝 Ingredients
🐟 For the Seafood:
- ½ lb shrimp (peeled, deveined)
- ½ lb scallops (cut in halves if large)
- ½ lb lump crab meat (or lobster meat)
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
🧄 For the Sauce:
- 2 tbsp olive oil (or butter for richness)
- 2 tbsp all-purpose flour (or almond flour for keto/low-carb)
- ½ cup dry white wine (or extra stock)
- 1 cup seafood or fish stock
- ½ cup heavy cream
- ½ cup grated Gruyère or Parmesan cheese
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
🔥 For the Topping:
- ½ cup panko breadcrumbs (or crushed pork rinds for keto)
- ¼ cup grated Gruyère or Parmesan
- 1 tbsp melted butter
👩🍳 Instructions
1. Cook the Seafood:
- In a large skillet, heat 3 tbsp olive oil over medium heat.
- Add shallot and garlic; sauté 1–2 minutes until fragrant.
- Add shrimp, scallops, and crab. Season with salt, pepper, and red pepper flakes.
- Cook for 2–3 minutes, just until shrimp turn pink and scallops are lightly opaque.
- Remove seafood and set aside.
2. Make the Sauce:
- In the same pan, heat 2 tbsp oil or butter.
- Stir in flour and cook for 1 minute, whisking to form a light roux.
- Slowly pour in white wine, simmer for 1–2 minutes to reduce slightly.
- Add seafood stock and heavy cream, whisking until smooth.
- Stir in Dijon mustard, lemon juice, and cheese. Let simmer until thickened (about 2 minutes).
- Gently fold in the cooked seafood. Remove from heat.
3. Assemble & Bake:
- Preheat oven to 375°F (190°C).
- Spoon the seafood mixture into 4–6 greased ramekins or a small baking dish.
- In a bowl, mix panko, cheese, and melted butter for the topping.
- Sprinkle topping over each cassolette.
- Bake for 12–15 minutes until golden brown and bubbly.
- Garnish with fresh parsley and serve hot. 💫
🧾 Nutrition (Per Serving — Est.)
- Calories: ~420 kcal
- Protein: ~35g
- Carbohydrates: ~10g
- Fat: ~28g
- Saturated Fat: ~14g
- Sugar: ~2g
- Sodium: ~650mg
- Fiber: ~1g
❓ Q&A: Everything You Might Be Wondering
✅ Q: Can I make this ahead of time?
A: Yes! Prep and assemble the casseroles ahead, cover tightly, and refrigerate. Bake right before serving for best texture.
✅ Q: Can I freeze it?
A: It’s best not to freeze it. Seafood and cream sauces can separate or become rubbery. If you must, freeze before baking — but fresh is best!
✅ Q: What seafood can I substitute?
A: Try any combo of:
- Lobster
- Mussels
- Clams
- Firm white fish (like cod, halibut, or haddock)
✅ Q: What if I don’t want to use wine?
A: No problem! Use extra seafood stock, chicken broth, or a bit of lemon juice + water instead.
✅ Q: Can I make it low-carb?
A: Yep!
- Use almond flour instead of regular flour
- Swap panko for crushed pork rinds
- Keep cheese and cream — they’re low-carb friendly!
✅ Q: What wine pairs with this dish?
A: Great options:
- Chardonnay (buttery and rich)
- Sauvignon Blanc (crisp and citrusy)
- Pinot Grigio (light and dry)
✅ Q: Can I serve this over pasta or rice?
A: Absolutely! Serve over:
- Buttered egg noodles
- Wild rice
- Creamy mashed potatoes
- Or with crusty French bread to scoop up the sauce
💡 Bonus Tips
- Add ¼ cup mascarpone or cream cheese to the sauce for extra silkiness.
- Finish with a quick broil (1–2 minutes) for that next-level golden crust.
- A sprinkle of Old Bay seasoning gives it a Chesapeake Bay flair!
🥂 Final Thoughts
This Gourmet Seafood Cassolette is your ticket to an elevated home-cooked meal that tastes like it came from a 5-star coastal bistro. It’s creamy, luxurious, and full of tender seafood — and the best part? You don’t need to be a pro chef to pull it off.
Want me to turn this into a printable recipe card or adjust it for dairy-free, gluten-free, or pescatarian diets? Just say the word! 🧑🍳💬
A creamy, cheesy, luxurious seafood bake that’s perfect for special occasions — or just treating yourself right. Think lobster mac & cheese meets French fine dining.
🍽 Servings: 4–6 ramekins
⏱ Total Time: ~35 minutes
🔥 Calories per serving: ~420 kcal
📝 Ingredients
🐟 For the Seafood:
- ½ lb shrimp (peeled, deveined)
- ½ lb scallops (cut in halves if large)
- ½ lb lump crab meat (or lobster meat)
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
🧄 For the Sauce:
- 2 tbsp olive oil (or butter for richness)
- 2 tbsp all-purpose flour (or almond flour for keto/low-carb)
- ½ cup dry white wine (or extra stock)
- 1 cup seafood or fish stock
- ½ cup heavy cream
- ½ cup grated Gruyère or Parmesan cheese
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
🔥 For the Topping:
- ½ cup panko breadcrumbs (or crushed pork rinds for keto)
- ¼ cup grated Gruyère or Parmesan
- 1 tbsp melted butter
👩🍳 Instructions
1. Cook the Seafood:
- In a large skillet, heat 3 tbsp olive oil over medium heat.
- Add shallot and garlic; sauté 1–2 minutes until fragrant.
- Add shrimp, scallops, and crab. Season with salt, pepper, and red pepper flakes.
- Cook for 2–3 minutes, just until shrimp turn pink and scallops are lightly opaque.
- Remove seafood and set aside.
2. Make the Sauce:
- In the same pan, heat 2 tbsp oil or butter.
- Stir in flour and cook for 1 minute, whisking to form a light roux.
- Slowly pour in white wine, simmer for 1–2 minutes to reduce slightly.
- Add seafood stock and heavy cream, whisking until smooth.
- Stir in Dijon mustard, lemon juice, and cheese. Let simmer until thickened (about 2 minutes).
- Gently fold in the cooked seafood. Remove from heat.
3. Assemble & Bake:
- Preheat oven to 375°F (190°C).
- Spoon the seafood mixture into 4–6 greased ramekins or a small baking dish.
- In a bowl, mix panko, cheese, and melted butter for the topping.
- Sprinkle topping over each cassolette.
- Bake for 12–15 minutes until golden brown and bubbly.
- Garnish with fresh parsley and serve hot. 💫
🧾 Nutrition (Per Serving — Est.)
- Calories: ~420 kcal
- Protein: ~35g
- Carbohydrates: ~10g
- Fat: ~28g
- Saturated Fat: ~14g
- Sugar: ~2g
- Sodium: ~650mg
- Fiber: ~1g
❓ Q&A: Everything You Might Be Wondering
✅ Q: Can I make this ahead of time?
A: Yes! Prep and assemble the casseroles ahead, cover tightly, and refrigerate. Bake right before serving for best texture.
✅ Q: Can I freeze it?
A: It’s best not to freeze it. Seafood and cream sauces can separate or become rubbery. If you must, freeze before baking — but fresh is best!
✅ Q: What seafood can I substitute?
A: Try any combo of:
- Lobster
- Mussels
- Clams
- Firm white fish (like cod, halibut, or haddock)
✅ Q: What if I don’t want to use wine?
A: No problem! Use extra seafood stock, chicken broth, or a bit of lemon juice + water instead.
✅ Q: Can I make it low-carb?
A: Yep!
- Use almond flour instead of regular flour
- Swap panko for crushed pork rinds
- Keep cheese and cream — they’re low-carb friendly!
✅ Q: What wine pairs with this dish?
A: Great options:
- Chardonnay (buttery and rich)
- Sauvignon Blanc (crisp and citrusy)
- Pinot Grigio (light and dry)
✅ Q: Can I serve this over pasta or rice?
A: Absolutely! Serve over:
- Buttered egg noodles
- Wild rice
- Creamy mashed potatoes
- Or with crusty French bread to scoop up the sauce
💡 Bonus Tips
- Add ¼ cup mascarpone or cream cheese to the sauce for extra silkiness.
- Finish with a quick broil (1–2 minutes) for that next-level golden crust.
- A sprinkle of Old Bay seasoning gives it a Chesapeake Bay flair!
🥂 Final Thoughts
This Gourmet Seafood Cassolette is your ticket to an elevated home-cooked meal that tastes like it came from a 5-star coastal bistro. It’s creamy, luxurious, and full of tender seafood — and the best part? You don’t need to be a pro chef to pull it off.
Want me to turn this into a printable recipe card or adjust it for dairy-free, gluten-free, or pescatarian diets? Just say the word! 🧑🍳💬