Crab Meat & Shrimp Au Gratin |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a FANTASTIC recipe that I developed many years ago. It began at first as Crabmeat Au Gratin & recently I decided to also add Shrimp, which greatly improved an already great dish. Also, instead of a mild chedder, I sometimes use the 4 or 6 blend of shredded cheese, either Kraft or Sargento. Ingredients:
1 lb backfin crab meat or 1 lb imitation crabmeat |
1 1/2 cups unseasoned breadcrumbs |
2 eggs |
2 tablespoons butter |
3 tablespoons all-purpose flour |
1/2 cup heavy whipping cream |
1/4 cup white port or 1/4 cup cream sherry |
20 large cooked shrimp (tails off) |
3/4 cup grated mild cheddar cheese |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon dried thyme |
1/4 cup dried parsley flakes |
2 tablespoons paprika |
Directions:
1. Place crabmeat into large mixing bowl.
2. Add ONLY 1 cup unseasoned bread crumbs, eggs, butter or margarine, flour, heavy whipping cream, Port Wine or Cream Sherry, ONLY 1/2 cup grated mild cheddar cheese, salt, pepper, onion powder, garlic powder, thyme,& parsley flakes. Mix well with large spoon.
3. Place into a well-greased oven-proof baking dish or casserole.
4. Push the shrimp down into the mixture distributed evenly& then cover the holes with the mixture. Sprinkle top with additional bread crumbs& cheese. Sprinkle top with paprika.
5. Place, uncovered, into preheated 400 degree oven 15 to 20 minutes, or until cheese is melted& top is a light golden brown, but not burned.
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