Shrimp and Crab Au Gratin |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A variation on Paula Deen's recipe for Shrimp and Crab Au Gratin. I choose to use both lump and claw meat because the claw is already in very small pieces and the lump will give more of a crab bite . Ingredients:
1/2 cup butter |
1/2 cup all-purpose flour |
1/2 cup whole milk |
1/2 cup dry white wine |
1 lemon, juice of |
1 teaspoon worcestershire sauce |
1/4 cup old bay seasoning |
1/2 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
1 lb medium shrimp, peeled and deveined |
1/2 lb crab claw meat, picked through for shells |
1/2 lb lump crabmeat, picked through for shells |
1 1/2 cups sharp cheddar cheese, grated |
Directions:
1. Melt the butter in a heavy bottom saucepan over very high 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.
2. Bring 2 cups of water and Old Bay Seasoning 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.
3. Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
4. Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray 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. Bake in a preheated 350 degrees F oven uncovered for about 25 minutes, until bubbly.
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