Crab & Shrimp Au Gratin
Submitted by sigmas
Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsWhen you want seafood that feels like a warm Southern hug, this crab and shrimp au gratin delivers every single time.
A double-cheese sauce built from sharp cheddar spread and shredded cheddar coats tender shrimp and sweet crab meat, gets a little kick from hot sauce, and bakes until bubbling under a golden cheese crust.
Spooned over a mound of hot rice, it’s the kind of supper that makes everybody lean back in their chair and sigh.
Kitchen Tips
- Use a double boiler for the cheese sauce. Gentle, indirect heat melts the cheese smoothly without scorching or breaking.
- Mix the flour with cold milk first, then add to the melted cheese. This slurry technique prevents lumps and gives you a silky, even sauce every time.
- Don’t overcook the shrimp before baking. They’re already cooked going in, so the 20-minute bake is just to heat through and melt that cheese topping.
Ingredients
Directions
Combine flour, salt, pepper and 1 cup milk.
Stir until smooth.
Combine cheese spread and remaining milk in top of double boiler, cook over hot water until cheese melts.
Add flour mixture and hot sauce to cheese mixture, stir until smooth.
Add shrimp and crab meat. Pour into a greased 1½ quart casserole dish and top with shredded cheese. Bake at 350℉ (180℃). for 20 minutes.
Serve over hot cooked rice.
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