Crab and Shrimp Au Gratin
Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared earlier in the day (or up to 1 month ahead and frozen), 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!
Servings: 4 servings - can easily be doubled
Calories: 347kcal
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
- 3/4 cup whole milk at room temperature or warmed
- 1 1/2 to 2 tablespoons dry sherry or dry white wine
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded 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 raw large shrimp (31-40 count) peeled (tails off), deveined and patted dry, cut in half - see Note
- 8 ounces lump crabmeat drained and flaked
- 1/4 cup panko bread crumbs
- 2 tablespoons flat leaf (Italian) parsley
Instructions
- Preheat oven to 375 degrees. Grease 4 (8-ounce) oval gratin dishes, ramekins, or shell baking dishes.
- Thaw artichoke hearts under warm running water. Gently squeeze dry with paper towel and coarsely chop. Set aside.
- 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.
- 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.
- 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.
- 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).
- Melt the remaining 1 tablespoon butter in a small mixing bowl and melt in the microwave. Stir in bread crumbs and chopped parsley. Sprinkle over top of seafood mixture.
- Place baking dishes on a large rimmed cookie sheet and bake until the mixture is bubbly hot, and the topping is lightly browned - around 25 minutes in ramekins or shell dishes and about 20 minutes if using oval gratin dishes.
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.
Note on shrimp: I recommend using 31–40 count shrimp (often labeled “large”) so they cook through perfectly during baking. If you can’t find that size, go smaller (41–50 count) rather than larger. Very large shrimp may not cook through in the time it takes the gratin to heat and brown.
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 without the crumb topping up to 24 hours ahead, covered, and refrigerated. Bring to room temperature before baking. Can also be well wrapped and frozen for up to 1 month.
Nutrition
Calories: 347kcal | Carbohydrates: 12g | Protein: 29g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1152mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 10mg | Calcium: 323mg | Iron: 1mg