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:
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.
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.
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.