Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared ahead, making it ideal for a make ahead dinner. Delicate, sweet shrimp and lump crabmeat are baked with sliced mushrooms and artichoke hearts in a velvety smooth cheese sauce spiked with sherry and mustard. This scrumptious seafood au gratin is also flexible – you can use various shellfish and cheeses, to your taste. Plus, you can bake it in either individual dishes or as one luscious seafood casserole.

Two individual shelll dishes filled with seafood au gratin

There’s something so elegant about shellfish, so it’s often my go to for a special entrée. I’m particularly partial to shrimp and lump crabmeat. Their sweet, delicate flavor is extremely flexible, and lends itself to a variety of cuisines – from Southwestern, to Asian, French, Italian and even Cajun.

What’s in Shrimp and Crab Au Gratin

For this Shrimp and Crab Au Gratin, I pair these versatile seafoods with sautéed cremini (also known as baby bella) mushrooms, tender artichoke hearts and shallots. They’re all gently tossed with a velvety cheese sauce that’s seasoned with dry sherry (can also use white wine), Worcestershire sauce, mustard and a dash of paprika. To add a bit of color and crunch, I top it off with a panko breadcrumb-fresh parsley- butter mixture. The resulting gratin is rich yet not overpowering, super flavorful, elegant and impressive.

Shell shaped dish filled with an individual serving of Shrimp and Crab Au Gratin
Can I use other shellfish in Shrimp and Crab Au Gratin?

Yes! You can use all shrimp, all crab, or substitute lobster for one of the two – even crawfish would work well.

What cheeses work best in this gratin?

I’m partial to a mixture of sharp Cheddar and Havarti, but you can use most any melting cheese, including Gruyère, fontina or Monterey Jack.

Can Shrimp and Crab Au Gratin be frozen?

Yes, you can prepare but not bake it and freeze for up to 1 month. Bring to room temperature before baking.

Shell shaped dish holding an individual serving of Shrimp and Crab Gratin

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Shell shaped dish holding an individual serving of Shrimp and Crab Gratin

Shrimp and Crab Au Gratin

  • Author: By Lee Clayton Roper
  • Yield: 4 servings – can easily be doubled 1x
  • Category: seafood, main dish
  • Method: baking
  • Cuisine: french

Description

Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared ahead, making it ideal for a make ahead dinner. This scrumptious seafood au gratin is also flexible – you can use various shellfish (only shrimp, only crab, or lobster or crawfish), and cheeses, to your taste. Plus, bake it in either individual dishes or as one casserole!


Scale

Ingredients

  • 4 to 5 ounces frozen artichoke hearts (1/2 a 9-ounce package) – see Note
  • 3 tablespoons butter, divided use
  • 4 ounces fresh mushrooms (white or cremini/baby bella), stems removed, caps sliced (larger mushrooms halved)
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon all-purpose flour, preferably unbleached
  • 1/2 cup whole milk
  • 1 1/2 to 2 tablespoons dry sherry (or dry white wine)
  • 1/2 cup grated sharp Cheddar cheese
  • 1/2 cup grated Havarti cheese
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon paprika
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 8 ounces medium-sized shrimp, cooked, peeled (tails off), deveined and patted dry
  • 8 ounces lump crabmeat, drained and flaked
  • 1/4 cup fresh or panko bread crumbs
  • 2 tablespoons chopped Italian (flat leaf) parsley

Instructions

  1. Preheat oven to 375 degrees. Grease 4 (8 ounce) gratin dishes, ramekins or shell baking dishes.
  2. Thaw artichoke hearts under warm running water. Gently squeeze dry with paper towel and coarsely chop. Set aside.
  3. In a large heavy saucepan, melt 1 tablespoon butter over medium heat. Add mushrooms; cook, stirring occasionally, until mushrooms are soft and liquid evaporates. Remove from heat and set aside.
  4. In the same pan, melt 1 tablespoon butter over medium-low heat. Add shallots and cook until softened, around 5 minutes. Reduce heat to low and whisk in flour; continue cooking, whisking, for 3 minutes. Whisk in milk and wine or sherry. Increase heat to medium, bring to a slow boil and cook, stirring, just until beginning to thicken.
  5. Reduce heat to low and stir in both cheeses. Cook just until cheese melts, stirring. Remove from heat and stir in Worcestershire sauce, mustard and paprika. Season to taste with salt and pepper.
  6. Gently fold artichoke hearts and mushrooms into cheese sauce. Fold in shrimp and crab. Divide evenly between prepared baking dishes (each one should be around 3/4 to 7/8 full).
  7. In a small mixing bowl, combine the remaining 1 tablespoon butter, bread crumbs and chopped parsley. Sprinkle over top of seafood mixture.
  8. Place baking dishes on a large rimmed cookie sheet and bake for around 25 minutes, or until the mixture is bubbly hot and the topping is lightly browned. If top doesn’t brown, run under the broiler for a minute or two.

Notes

Note on artichokes: Can also use 1/2 (14 ounce) can quartered artichoke hearts in water, drained. I prefer the texture of frozen in this dish, if you can find them.

Variation in one pan: Can be cooked in a greased casserole dish instead of individual ramekins. Takes approximately 5 to 10 minutes longer to cook.

Make ahead: Dish can be prepared but not baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before baking. Can also be well wrapped and frozen for up to 1 month.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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