Shrimp And Crab Au Gratin Recipes

SEAFOOD AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
• In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
• In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
• Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
• Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

SHRIMP AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
• Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
• Bake in the preheated oven until crisp, about 25 minutes.

CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

SHRIMP AND CRAB AU GRATIN

Steps:

• Melt butter in medium frying pan.
• Add onions and celery and saute until soft.
• Meahwhile, in a small bowl, lightly beat egg yolks with salt and red pepper flakes and set aside.
• Add flour to pan, and mix well.
• Immediately add evaporated milk gradually, stirring constantly to thin flour mixture.
• Add regular milk, stirring constantly, until completely incorporated.
• Add egg yolk mixture, mix well, and cook 10 minutes, stirring frequently.
• Remove from heat; add the crab and shrimp and mix well.
• Add 8 oz. of the cheese and mix well.
• Pour mixture into a well-greased 3-quart casserole dish.
• Sprinkle remaining cheese over the top.
• Bake uncovered at 375F for 15 minutes, until cheese melts.

SHRIMP AND CRAB AU GRATIN

Steps:

• 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.
• 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.
• 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 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.

SHRIMP AND CRABMEAT AU GRATIN

Steps:

• Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken.
• Saute shrimp and crabmeat in butter.
• Add sherry, sharp cheese, and hot cream sauce.
• Season with salt and pepper.
• Heat thoroughly and pour into a casserole or individual au gratins.
• Sprinkle top with cracker crumbs, Romano cheese, and paprika.
• Dot with butter and cook at 350 degrees until golden brown.

SHRIMP & CRAB AU GRATIN BY PAULA DEEN

Steps:

• Melt butter in saucepan over low heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly add the milk, stirring with whisk to remove all lumps. Cook for 2 more minutes.
• Add the wine, lemon juice, salt, black pepper & cayenne pepper, stirring well. Continue to cook until smooth and thickened.
• Remove from heat.
• In separate pan bring 2 cups water & 1/2 teaspoons salt to boil. Add shrimp, return to boil; cook for 1 minute. Drain immediately and rough chop.
• Place roughly chopped shrimp and cleaned crab meat in large bowl. Toss with hands to mix completely taking care not to break up crab meats.
• Pour sauce over the seafood. Gently fold using large spoon or spatula.
• Spray 8-inch dish and pour mixture into the dish. Top with grated cheese, making sure to completely cover the seafood mixture.
• Bake uncovered in preheated 350º oven for 25-30 minutes or until bubbly.

CRAB AND SHRIMP AU GRATIN DIP

Steps:

• Heat the cream in a heavy saucepan.
• Add the herbs, salt and pepper, green onions, and parsley.
• Stir and simmer until thickened, about 8 minutes.
• Stir in the shrimp and cook until just turning pink, about 4 minutes.
• Remove from the heat and stir in half the cheese until that melts then add the crabmeat very carefully.
• Pour into an oven proof dish and top with the remaining cheese and pop under the broiler until the cheese bubbles and turns golden.
• Serve!

SAVORY CRAB AND SHRIMP AU GRATIN

Steps:

• 1. Cook your macaroni as directed by instructions on the box. Drain and mix with 3 tablespoons of butter.
• 2. In another bowl add soup, cheese, cream and mushrooms, stir to blend.
• 3. Add the shrimp, and crab meat. Mix gently to keep from busting up the crab.
• 4. Now the seasonings
• 5. Now, blend the mixture with the macaroni.
• 6. Spoon the mixture into a casserole dish, sprayed with nonstick cooking spray. ( I used a 10 inch deep dish pie plate ) fits perfectly. Preheat oven to 350 degree F.
• 7. Melt your butter and mix with the crumbs. Spread evenly atop the pasta mixture. I sprinkled the top with a few shakes of paprika.
• 8. Bake for 30 minutes or till golden and bubbly. This casserole is great, served with a Caesar salad.

SHRIMP AND CRAB AU GRATIN

Steps:

• 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 in a preheated 350 degrees F oven 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.