Shrimp and Crabmeat Au Gratin
Dive into indulgence with this irresistible Shrimp and Crabmeat Au Gratin, a decadent combination of succulent seafood and rich, creamy flavors baked to perfection. Featuring tender shrimp and sweet lump crabmeat enveloped in a velvety cheddar-Parmesan sauce, this dish is elevated with the warming kick of cayenne pepper and a touch of zesty lemon juice. Topped with golden, buttery panko breadcrumbs and finished with a sprinkle of paprika, its crunchy crust pairs beautifully with the creamy seafood filling beneath. Ready in under an hour, this show-stopping casserole is perfect for entertaining or a luxurious seafood dinner. Serve it with crusty bread or a crisp green salad for a complete meal that will leave everyone craving more.
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 pound Lump crabmeat (picked through for shells)
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.5 cup Panko breadcrumbs
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute to remove the raw taste of the flour.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the sauce for 3-4 minutes, stirring, until thickened.
Lower the heat and stir in 1 cup of the cheddar cheese and 1/4 cup of Parmesan cheese until melted and smooth.
Season the sauce with salt, black pepper, cayenne pepper (if using), and lemon juice. Mix well.
Gently fold in the cooked shrimp and the lump crabmeat into the sauce, being careful not to break up the crabmeat too much.
Pour the mixture into the prepared casserole dish and spread it evenly.
In a small bowl, mix the panko breadcrumbs, the remaining 1/2 cup of cheddar cheese, 1/4 cup Parmesan cheese, and paprika. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley before serving.
Serve hot and enjoy your Shrimp and Crabmeat Au Gratin with crusty bread or a fresh green salad.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 487 mg | 37% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
