Description
A luxurious seafood cassolette with shrimp, scallops, and crab meat in a creamy sauce, baked with a golden breadcrumb topping.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, halved if large
- 1 cup crab meat, picked over for shells
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter in a large skillet 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.
- Whisk in the seafood stock and heavy cream gradually. Bring to a gentle simmer, stirring continuously until thickened.
- 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.
- Spoon the seafood mixture into individual ramekins or a medium-sized cassolette dish.
- Combine breadcrumbs, Parmesan cheese, and a pinch of salt in a separate bowl. Sprinkle the breadcrumb mixture evenly over the seafood filling.
- 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.
- Cool for a few minutes before serving warm.
Notes
Serve with a fresh green salad and garnish with parsley for an elegant touch.