Shrimp and Crab Au Gratin

By CheeseDiva

Ingredients

• 1/2 cup (1 stick) butter
• 1/2 cup all-purpose flour
• 1/2 cup whole milk
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 lb small or medium shrimp, peeled and deveined
• 1 lb claw crabmeat, picked through for shell
• 1 1/2 cup grated sharp cheddar cheese

Details

Servings 4
Adapted from pauladeen.com

Preparation

Step 1

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Directions

Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.

Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.

Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 degrees F for about 25 to 30 minutes, until bubbly. If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.

I stepped outside the box and made this dish with shrimp, andouille sausage, and tilapia. Once I blended ingredients with meat, I added mix and cooked white rice to a glass pan, sprinkled cheese on top and made a casserole out of it. I baked for about 40 minutes since rice was added. It turned out really good however, if I could change anything I would leave the wine out and add slightly more seasoning. I also made twice as much which equals two sticks of butter so I wouldn't make this dish too often, as ingredients are unhealthy. But overall I would definitely make this as dip with garlic bread for a get together or small holiday dish. I call this Seafood Au Gratin Casserole...you should try it

I stepped outside the box and made this dish with shrimp, andouille sausage, and tilapia. Once I blended ingredients with meat, I added mix and cooked white rice to a glass pan, sprinkled cheese on top and made a casserole out of it. I baked for about 40 minutes since rice was added. It turned out really good however, if I could change anything I would leave the wine out and add slightly more seasoning. I also made twice as much which equals two sticks of butter so I wouldn't make this dish too often, as ingredients are unhealthy. But overall I would definitely make this as dip with garlic bread for a get together or small holiday dish. I call this Seafood Au Gratin Casserole...you should try it

I really enjoy this, I add some bay scallops to the mix and some paula's house seasoning.I also like parmesan better than cheddar.

By Heather on February 25, 2012

I have made this dish several times and it just keeps on getting better to me and my people. Well, I have been rained out lately, thank goodness, and my buddy wanted to fry some fish he had. I had shrimp in the freezer, but had to buy some crab, ouch!!. I made the au gratin exactly like your receipe says and baked it in my big cast iron skillet, let it cool completely, peeled it out of skillet, sliced it with my pizza cutter, dipped pieces in my milk, egg, hot mustard, sour cream batter, rolled it in zatarain fish fry mix and deep fried it. We had some fried catfish also, but who cared??

I love this! worth paying the price to make it! This is my 8 year old sons favorite.