Seafood Au Gratin
From jackyjoe7179 16 years agoIngredients
- 1/2 cup (1 stick) butter shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup whole milk shopping list
- 1/2 cup dry white wine shopping list
- 1 lemon, juiced shopping list
- salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1/2 teaspoon Old Bay Seasoning shopping list
- 1/2 pound small or medium shrimp, peeled and deveined shopping list
- 1 1/2 cups fresh crab meat ( I use Dungeness but any crab will do) shopping list
- 1/2-3/4 pound scallops shopping list
- 1 1/2 cups grated sharp Cheddar shopping list
- 2/3 cup panko or other bread crumbs shopping list
- 2 tablespoons butter shopping list
How to make it
- Melt the butter in a 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, cayenne and Old Bay and whisk again.
- Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened. This will be very thick.
- Remove from the heat.
- Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp and scallops.
- When the water returns to a boil, cook for 1 minute. Drain immediately.
- Roughly chop the shrimp and scallops 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 8-inch casserole dish with Pam and spoon in the seafood mixture.
- Place the grated cheese on top, completely covering the seafood mixture.
- Melt the remaining butter and stir in the bread crumbs coating them evenly.
- Spread the bread crumbs evenly over the top
- Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly.
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