This seafood cassolette is a creamy, rich, and elegant dish that brings together shrimp, scallops, and lump crab in a luscious cream and Parmesan sauce. I love making it when I want something gourmet but still comforting, and it pairs perfectly with pasta, rice, or just crusty bread to soak up every bit of the sauce.

Why You’ll Love This Recipe

I love this recipe because it makes me feel like I’m eating at a fine French bistro without ever leaving my kitchen. The combination of shrimp, scallops, and crab creates layers of flavor and texture, while the cream sauce elevates everything with a luxurious touch. It’s quick enough to make on a weeknight but impressive enough to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ lb shrimp (peeled & deveined)
½ lb scallops
½ lb lump crab
2 tbsp butter
2 tbsp olive oil
2 garlic cloves (minced)
1 shallot (finely chopped)
1 cup mushrooms (sliced)
1 cup heavy cream
½ cup grated Parmesan cheese
2 tbsp fresh parsley (chopped)
Salt & black pepper (to taste)
Pinch of paprika or cayenne (optional)

Directions

1. I heat the butter and olive oil in a large skillet over medium-high heat.

2. I add the garlic and shallot, sautéing until fragrant.

3. I stir in the mushrooms and cook them until they turn tender.

4. I add the shrimp and scallops, searing for about 2 minutes per side until golden.

5. I gently fold in the crab meat.

6. I let everything cook together for 2–3 minutes.

7. I reduce the heat and pour in the heavy cream.

8. I stir in Parmesan cheese, seasoning with salt, pepper, and paprika if I want a kick.

9. I let it simmer until the sauce thickens and the seafood is fully cooked.

10. I garnish with parsley and serve hot with bread, pasta, or rice.

Servings and timing

This recipe serves 4 people generously. It takes about 10 minutes to prep and 25 minutes to cook, so in around 35 minutes, I have a gourmet seafood dish ready to serve.

Variations

I sometimes swap the crab for lobster meat if I want something extra decadent. If I feel like keeping it lighter, I’ll use half-and-half instead of heavy cream. For a more Mediterranean touch, I add sun-dried tomatoes or a squeeze of fresh lemon juice at the end.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I do it gently on the stove over low heat with a splash of cream or milk to keep the sauce smooth. I avoid the microwave since it can make the seafood rubbery.

FAQs

Can I use frozen seafood for this recipe?

Yes, I can use frozen shrimp, scallops, or crab, but I make sure to thaw and pat them dry before cooking to avoid excess water in the sauce.

What can I substitute for cream?

I sometimes use half-and-half or even a mix of milk and a touch of cream cheese for a lighter option.

Can I make this dish ahead of time?

I prefer making it fresh because seafood tastes best right after cooking, but I can prepare the sauce ahead of time and reheat it gently before adding the seafood.

What can I serve with seafood cassolette?

I often serve it with pasta, rice, or toasted baguette slices. A light green salad also balances the richness nicely.

How do I thicken the sauce if it’s too runny?

If my sauce is thinner than I’d like, I let it simmer a little longer or add a touch more Parmesan to help it thicken.

Conclusion

This seafood cassolette is one of my go-to dishes when I want to impress without spending hours in the kitchen. It’s creamy, elegant, and packed with flavor from three kinds of seafood. Every time I make it, I’m reminded how simple ingredients can come together into something truly special.