Gourmet Seafood Cassolette: An Incredible 5-Star Recipe

Name: Gourmet Seafood Cassolette
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Cuisine: Seafood
Ingredients: 1 pound shrimp, peeled and deveined; 1 pound scallops, halved if large; 1 cup crab meat, picked over for shells (approx. 4–5 oz); 1 cup heavy cream; 1 cup seafood stock or broth; 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon lemon juice; 2 tablespoons all-purpose flour; Salt and black pepper to taste; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese

There’s a moment, spoon poised above a steaming ramekin, when the aroma of butter, garlic, and lemon rises and promises something unforgettable. This Gourmet Seafood Cassolette delivers exactly that: a silky, cream-laced seafood filling — plump shrimp, tender scallops, and sweet crab — capped with a golden, crisp Parmesan-breadcrumb crust. The first spoonful is a play of textures: a rich, velvety sauce, the firm bounce of fresh scallops, the delicate flake of crab, and the crunchy, toasty top. Taste-wise it’s indulgent without being heavy — brightened by lemon and fresh herbs, comforted by cream and a toasty finish.

Serve this when you want to make an impression — a cozy dinner for two that feels like a celebration, a special holiday starter, or the star of a small dinner party. It’s elegant enough for festive evenings and reassuringly homey for weekend comfort cooking. Whether you’re rekindling family memories or creating a new tradition, this cassolette reads like a warm, luxurious embrace in a dish.

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Dish Snapshot

Prep Time: 20 minutes
Cook Time: 30–35 minutes (stovetop + oven)
Total Time: 50–55 minutes
Servings: 4 generous individual servings (or 6 as a starter)
Difficulty Level: Intermediate — basic sautéing and baking skills required

Nutrition Highlights

These nutrition estimates are calculated using USDA FoodData Central values for the ingredients and reflect approximate per-serving macronutrients for a recipe serving 4 people. Because seafood, dairy, and breadcrumb brands vary, consider this a close estimate:

Per serving (estimate)

Calories: ~680–700 kcal
Protein: ~55–65 g
Total Fat: ~32–36 g
Carbohydrates: ~25–30 g
Fiber: ~1–2 g
Sodium: variable depending on added salt and stock (estimate 450–700 mg)

Notes:

Seafood is high in lean protein and provides heart-healthy omega-3s; cream and butter raise saturated fat content. For more on seafood nutrition and heart benefits, authoritative resources like the U.S. government nutrient databases and health agencies discuss seafood’s protein and omega-3 contributions (e.g., USDA FoodData Central and government dietary guidance).
These values are estimates only and will change with ingredient brands, portion sizes, or substitutions.

Why You’ll Love It

This cassolette balances luxury with familiarity. It’s the kind of dish that says “special” at first sight but tastes like the kind of comfort food you want to share. Key reasons to make it:

Aroma and flavor: garlic, butter, lemon, and Parmesan create an irresistible savory bouquet that complements the sweet briny seafood.
Texture play: creamy base meets crisp topping — every spoonful is a contrast of silky and crunchy.
Entertainer’s confidence: assembled in individual ramekins, it looks stunning on a table and makes plating effortless for guests.
Seasonal and versatile: perfect for winter holidays or summer seafood dinners; you can tweak components (lighten with milk/stock, switch crusts) to fit dietary needs.

Preparation Guide

Ingredients

1 pound shrimp, peeled and deveined
1 pound scallops, halved if large
1 cup crab meat, picked over for shells (approx. 4–5 oz)
1 cup heavy cream
1 cup seafood stock or broth
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
2 tablespoons all-purpose flour
Salt and black pepper to taste
1 cup breadcrumbs
1/2 cup grated Parmesan cheese

Optional ingredients and substitutions

Replace heavy cream with half-and-half + 2 tbsp butter for a slightly lighter dish.
Use panko breadcrumbs for extra crunch.
Substitute gluten-free all-purpose flour and gluten-free breadcrumbs for a gluten-free version.
Add a splash (1/4 cup) of dry white wine when deglazing the pan for deeper flavor.
For a dairy-free version, use full-fat coconut milk and a dairy-free butter alternative (note final flavor will be different).

Creating the Gourmet Seafood Cassolette is straightforward when you follow these easy-to-follow steps:

Preheat your oven to 375°F (190°C).
Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until translucent, about 3–4 minutes.
Sprinkle flour over the onion and garlic mixture. Stir well to combine and cook for another minute. Gradually whisk in the seafood stock and heavy cream. Bring to a gentle simmer, stirring continuously until thickened (2–3 minutes).
Add the shrimp, scallops, and crab meat, followed by thyme, parsley, lemon juice, salt, and pepper. Cook for another 3–5 minutes until the seafood is just cooked through. Remove from heat. (Tip: seafood will continue to cook in the oven; remove when shrimp are pink and scallops are just opaque.)
Spoon the seafood mixture into individual ramekins or a medium-sized cassolette dish.
In a separate bowl, combine breadcrumbs, Parmesan cheese, and a pinch of salt. Sprinkle the breadcrumb mixture evenly over the seafood filling. (Optional: drizzle 1 tbsp melted butter over the breadcrumbs for extra browning.)
Place the filled ramekins or cassolette dish in the preheated oven. Bake for 25–30 minutes, or until the topping is golden brown and crispy.
Let the cassolette cool for 5 minutes. This resting time helps the filling set a little. Serve warm.

Practical tips

Avoid overcooking seafood: remove from heat while slightly underdone since residual heat finishes cooking in the oven.
If using frozen seafood, fully thaw and pat dry to avoid diluting the sauce.
For an ultra-crispy top, broil for 1–2 minutes at the end—watch closely to prevent burning.
If your sauce seems too thin, simmer a minute longer before adding seafood; if too thick, thin with a splash of stock.

Best Pairings

Bread and spreads: toasted baguette slices, garlic croutons, or warm sourdough to soak up the creamy sauce.
Vegetables: simple roasted asparagus, sautéed green beans with lemon, or a crisp fennel salad to cut richness.
Wine: a bright, unoaked Chardonnay, Sauvignon Blanc, or a crisp Vermentino complements the cream and seafood.
Light sides: lemon-herb quinoa or a small portion of buttered new potatoes for a heartier plate.
For a starter option: serve smaller ramekins alongside a light mixed-green salad.

Storage Instructions

Room temperature: Do not leave cooked seafood cassolette at room temperature for more than 2 hours (per food-safety guidelines) — seafood is perishable.
Refrigeration: Store leftovers in airtight containers and refrigerate promptly. Consume within 3–4 days. Reheat gently in a 325°F (160°C) oven until warmed through (about 10–15 minutes), or spoon into a skillet and warm on low.
Freezer: You can freeze the filling (without the breadcrumb topping) for up to 2 months. Thaw overnight in the fridge before reheating and adding a fresh topping; texture of seafood can change after freezing, so use within 2 months for best quality.

Chef’s Advice

Choose fresh, good-quality seafood: firm, translucent scallops and shrimp with a clean smell make the biggest difference. Bay scallops are smaller and cook faster; sea scallops are meatier and more luxurious.
Keep a light hand on salt until after tasting — Parmesan and seafood stock can add more sodium than you expect.
Textural contrast is key: use panko for an airy crunch or pulse breadcrumbs with a little butter in a skillet to get golden shards.
Flavor layering: briefly bloom the garlic and onion in butter, deglaze (optional) with wine or stock, then add cream — each step builds depth.
To test doneness: shrimp should be opaque with a slight curl; scallops should be just firm and opaque throughout.

Creative Twists

Gluten-free & lighter: use gluten-free flour and panko or crushed gluten-free crackers; swap heavy cream for a blend of Greek yogurt thinned with milk (stir in off-heat to prevent curdling).
Mediterranean cassoulette: add diced tomatoes (1/2 cup), chopped kalamata olives, and a splash of white wine. Replace thyme with oregano and top with a mixture of breadcrumbs and Pecorino Romano.
Spicy Cajun version: add 1–2 teaspoons Cajun seasoning and 1/4 teaspoon cayenne; include diced bell pepper and celery (the “holy trinity”) for a Southern flair.
Vegetarian/vegan alternative: swap seafood for firm mushrooms (king oyster and shiitake), artichoke hearts, and hearts of palm; use vegetable stock and a plant-based cream (oat or cashew) and vegan Parmesan.

Recipe Q&A

Q: Can I make this ahead of time?
A: Yes — prepare the filling up to step 5, refrigerate covered for up to 24 hours, then top and bake before serving.

Q: What if my sauce is too thin after baking?
A: Return the cassolette to a skillet over low heat and simmer briefly to reduce, or stir in a slurry of 1 teaspoon cornstarch + 1 tablespoon cold water (heat until thickened).

Q: How do I avoid a soggy topping?
A: Use panko for crunch, toast the breadcrumbs briefly in butter before topping, or broil for 1–2 minutes at the end to crisp.

Q: Can I swap the cream for something lighter?
A: Yes — use half-and-half plus 1 tablespoon butter, or use whole milk with a bit of flour to thicken; cook gently to avoid curdling.

Q: Is freezing recommended?
A: Freeze only the filling (no topping) for up to 2 months; thaw overnight and refresh topping before baking.

Conclusion

I hope this Gourmet Seafood Cassolette inspires you to create a comforting, restaurant-worthy seafood dish at home — one that’s perfect for memorable dinners and small celebrations. If you enjoy classic, slow-braised flavors in a casserole format, you might also appreciate a hearty, meat-focused take on comfort cooking like the Amazing Chicken Cassoulet Recipe: French Comfort Food! or a vegetable-forward, meatless heirloom of the format such as the Incredible Vegetable Cassoulet – Not Eating Out in New York.

Share your photos, timing notes, and any tasty twists you try — I love seeing how readers make the recipe their own. Happy cooking!