Baked Seafood Au Gratin

Baked Seafood Au Gratin

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"This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served."

Ingredients

1 h 20 m servings 566 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
  2. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
  3. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
  5. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
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Reviews

239
  1. 308 Ratings

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A few slight changes (reduced green pepper to 1/2 as I know my family's tastes). I turned the heat off immediately after adding the seafood and removed it after 3 minutes. Then I added some shri...

I actually wish I could have offered 4 1/2 stars instead of 5 because I would like to make a recommendation that would make it taste even better. My family and I thought it was very good but to...

This was awesome and leftovers were even better! The only changes I did was... instead of water, I used 2 cups clam juice (major flavor booster) and only 2 cups milk. Pretty much followed the ...

Thoroughly sublime! I'm a seafood fanatic, and this was exactly what I wanted. I do not like flounder, so I used tilapia because I had some in the freezer, and bay scallops because they're small...

Great recipes! I cut the recipes in half for just the two of us, turned out real well. I served it with yummy cheddar biscuits (like the ones at Red Lobster), perfect!!! Here's the recipe for th...

I'm giving this 5 stars even tho I didn't follow recipe because I'm sure it would be great as is. Did the crust part as in recipe, then used 2 8 oz. bottles of clam juice and 1/2 cup white wine ...

Excellent! I recommend using only the freshest seafood and only real crab meat. We had it with angel hair pasta and a spinach salad. Yes, it is expensive, but good seafood makes all the diffe...

I was in charge of Good Friday dinner and my father in law absolutely hates fish. I upped the amount of scallops and just left out the fish. He's a picky eater and I can always tell teh succes...

We really enjoyed this recipie, even though I'm not all that fond of seafood. I did have to make a couple of substitutions; canned crabmeat and orange roughy instead of flounder. And I will defi...