Crab and Shrimp Cassolette with Cream
Description
A Crab and Shrimp Cassolette is a classic French-inspired seafood dish that combines succulent shrimp and sweet crab meat in a creamy, savory sauce, baked to golden perfection. Served in individual ramekins, it’s an elegant yet comforting dish—perfect for dinner parties or cozy seafood indulgence nights.
🧂 Ingredients
For the Filling:
- 200g crab meat (fresh or canned, well-drained)
- 200g shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 100 ml white wine (optional but recommended)
- 150 ml heavy cream (or half-and-half for lighter version)
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley or chives
- 1 teaspoon lemon juice (optional, for brightness)
For the Topping:
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons breadcrumbs (Panko or homemade)
- 1 tablespoon melted butter
🍳 Instructions
- Preheat oven to 190°C (375°F). Lightly grease 4 small ramekins or one medium baking dish.
- Sauté aromatics:
In a skillet, heat olive oil over medium heat. Add onion and sauté until translucent (about 3–4 minutes). Add minced garlic and cook another 30 seconds until fragrant. - Cook shrimp:
Add shrimp to the skillet and cook just until pink (2–3 minutes). Remove shrimp and set aside to cool slightly, then chop into bite-sized pieces. - Deglaze and simmer:
Pour white wine into the skillet to deglaze, scraping up any browned bits. Let it reduce by half. - Add cream sauce:
Stir in butter, cream, Dijon mustard, paprika, and season with salt and pepper. Simmer gently for 2–3 minutes until slightly thickened. - Combine seafood:
Add crab meat, chopped shrimp, lemon juice, and parsley. Stir gently to coat everything evenly. - Assemble:
Spoon the mixture into ramekins. Combine Parmesan, breadcrumbs, and melted butter, then sprinkle evenly over the top. - Bake:
Bake for 12–15 minutes, or until the top is golden and bubbling. - Serve hot, garnished with extra parsley and a wedge of lemon.
🍽️ Servings
- Serves: 4
- Serving Size: 1 small cassolette (about 180–200g each)
🔍 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | 28g |
| Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 6g |
| Fiber | 0.5g |
| Sugars | 2g |
| Sodium | 520mg |
| Cholesterol | 170mg |
(Values are approximate and can vary based on ingredients used.)
🌿 Health Benefits
- High in protein: Crab and shrimp are lean protein sources that support muscle repair and energy.
- Rich in Omega-3s: Promotes heart and brain health.
- Low in carbohydrates: Great option for low-carb or keto-style diets.
- Contains antioxidants and minerals: Such as selenium, zinc, and vitamin B12 for immune and metabolic support.
💡 Tips & Notes
- Seafood freshness: Always use fresh or high-quality frozen crab and shrimp for best flavor.
- Add veggies: You can mix in finely diced bell pepper, spinach, or mushrooms for added texture.
- Cheese variation: Gruyère or Swiss cheese can substitute Parmesan for a richer taste.
- Make ahead: Prepare the mixture up to 1 day in advance; top and bake before serving.
- Serving ideas: Pairs beautifully with crusty French bread, rice pilaf, or a simple green salad.
❓ Q & A
Q: Can I use canned crab meat?
A: Yes! Just drain it well and check for shell fragments before adding it to the mix.
Q: Can this dish be frozen?
A: You can freeze it before baking. Thaw overnight and bake as directed when ready.
Q: How can I make it lighter?
A: Use light cream or milk and reduce the butter and cheese slightly.
Q: What wine pairs best?
A: A crisp Chardonnay or Sauvignon Blanc complements the creamy seafood flavors.
Q: Can I make it spicy?
A: Absolutely — add a pinch of cayenne or a dash of hot sauce to the sauce for a gentle kick.