CRAB MEAT & SHRIMP AU GRATIN

Crab Meat & Shrimp Au Gratin image

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.

Provided by Alan Leonetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

Place crabmeat into large mixing bowl.
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.
Place into a well-greased oven-proof baking dish or casserole.
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.
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.

Nutrition Facts : Calories 623.5, Fat 30.5, SaturatedFat 16.7, Cholesterol 326.3, Sodium 1500.4, Carbohydrate 40.4, Fiber 3.9, Sugar 4.7, Protein 42.4