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Shrimp and Crab Au Gratin

    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 teaspoon black pepper
    1/8 teaspoon cayenne pepper
    1 pound small or medium shrimp, peeled and deveined
    1 pound claw crabmeat, picked through for shells
    1 1/2 cups grated sharp Cheddar

  Melt the butter in a heavy-bottomed saucepan over very low heat.
 When the butter is completely melted, stir in the flour with a
 wooden spoon. Cook for about 1 minute over low heat, stirring
 constantly. Slowly add the milk. Using a whisk, stir briskly until
 you have a smooth sauce, about 2 minutes. Add the wine, lemon juice,
 salt, black pepper, and cayenne and whisk again. Switch to the
 wooden spoon and keep stirring the white sauce until it is completely
 smooth and thickened, about the consistency of mayonnaise. Remove
 from the heat.

  Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium
 saucepan and add the shrimp. When the water returns to a boil, cook
 the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp
 and put in a large mixing bowl. Add the crabmeat and, with your
 hands, toss gently to mix.

  Pour the sauce over the seafood. With a large spoon, gently combine,
 taking care not to break apart the crabmeat.

  Spray an 11 by 7-inch casserole dish with vegetable oil cooking
 spray. Pour the mixture into the pan. Place the grated cheese on top,
 completely covering the seafood mixture. Bake in a 350F oven
 uncovered, for about 25 minutes, until bubbly.