SHRIMP AND CRAB AU GRATIN
Shrimp and Crab Au Gratin
- Cooking Time: 25
- Servings: 4
- Preparation Time: 15
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/2 tsp. pepper
- 1/8 tsp. cayenne pepper
- 1 lb. small or medium shrimp, peeled and deveined
- 1 lb. claw crabmeat (I've also done it with imitation crab)
- 1 1/2 cups grated sharp Cheddar cheese
Melt butter over low heat. Stir in flour and cook for 1 minute over the low heat, stirring constantly.
Slowly add milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
Add wine, lemon juice, salt, black pepper and cayenne; whisk again. Keep stirring with a wooden spoon until it is completely smooth and thickened, about the consistency of mayonnaise (although mine always seems thicker). Remove from the heat.
Bring 2 cups water and 1/2 tsp. salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook shrimp for 1 minute. Drain immediately.
Roughly chop shrimp and put in a large bowl. Add crab meat and toss gently to mix. Pour sauce over seafood and gently combine, taking care not to break apart the crab meat.
Spray an 8-inch oven-proof dish with cooking spray and pour mixture into the pan.
Sprinkle top with grated cheese, completely covering the seafood mixture.
Bake in a preheated 350 degree F oven, uncovered, for about 25 minutes, or until bubbly.