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| GULF SHRIMP AND CRABMEAT AU GRATIN | |
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1 lb. lump crabmeat 1 lb. shrimp, cooked 3 tbsp. sherry 3 tbsp. butter 3 c. med. cream sauce 3 oz. sharp cheese Salt Pepper 1/2 c. cracker crumbs 1/2 c. Romano cheese 1 tbsp. paprika MEDIUM CREAM SAUCE: Melt 6 tablespoons butter in a saucepan. Stir in 6 tablespoons flour and cook for a minute. Add 3 cups milk or half & half, stir constantly until thickened. Saute shrimp and crabmeat in butter. Add sherry, sharp cheese and hot cream sauce. Season with salt and pepper. Heat thoroughly and pour into a casserole or individual au gratin pans. Sprinkle top with cracker crumbs, Romano cheese and paprika. Dot with butter and cook at 350 degrees until golden brown. Serves 6. | |
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recipe reviews #106598
Jayne Frank (United States) says:
My husband just marveled about this recipe and with frozen cooked shrimp and fake crab it tasted just like a 5- star restaurant. He put his small casserole over noodles but this is a bit much. Because of my frig contents I substituted colby for "sharp," and I used crushed saltines and a small amount of seafood seasoning. Great dish and fairly fast.
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