Step 1: Prepare the Seafood

1. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
2. Add shallots and garlic, sautéing for 1–2 minutes until fragrant.
3. Stir in the shrimp, scallops, and crab, seasoning with salt, black pepper, and red pepper flakes.
4. Cook for 2–3 minutes, just until the shrimp turn pink and the scallops become slightly opaque.
5. Remove from heat and set aside.

Step 2: Make the Creamy Sauce

1. In the same pan, melt 2 tablespoons of butter over medium heat.
2. Stir in flour and cook for 1 minute, stirring constantly, until lightly golden.
3. Slowly whisk in the white wine, letting it simmer for 1–2 minutes to reduce slightly.
4. Add seafood stock, followed by heavy cream, whisking until smooth and thickened.
5. Stir in Dijon mustard, lemon juice, and grated cheese, cooking for another 2 minutes until creamy.
6. Return the cooked seafood to the sauce, gently mixing to coat.

Step 3: Assemble & Bake

1. Preheat the oven to 375°F (190°C).
2. Divide the seafood mixture evenly into 4–6 individual ramekins or spread in a baking dish.
3. In a small bowl, mix panko breadcrumbs, grated cheese, and melted butter.
4. Sprinkle the topping evenly over each cassolette.
5. Bake for 12–15 minutes, until the topping is golden brown and crispy.

Step 4: Serve & Enjoy

• Garnish with fresh parsley.
• Serve hot with crusty bread, rice, or a crisp salad for a complete meal.