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Baked Seafood Au Gratin

Baked Seafood Au Gratin

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
HYBRID101

HYBRID101

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DianeF
161

DianeF

2/11/2004

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 shrimp shells to the cooking water, reduced the seafood cooking water down to 2 cups, to make a more concentrated broth, strained it and used all of that and cut back on the milk called for by 1 cup. (thus 2 cups milk/2 cups reduced seafood broth... resulting in a much more veloute-like and less bechamel-like sauce) Using Monterey Jack cheese, much lighter in flavor, also created an overall lighter taste to the dish, without overpowering the seafood. I omitted the flounder and added more scallops. Next time I will try monkfish, which has a texture very much like lobster and holds together nicely when cooked. Since many have mentioned how good it tastes leftover/reheated, I made this in the morning, chilled it, brought it to room temp. prior to reheating and made my and my guests dinner experience much more relaxed. I served it over white rice along with lightly steamed asparagus and passed warmed homemade bread. Yummy!

MAURA MO
135

MAURA MO

2/11/2004

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 too pasty. I think if the flour were maybe a 1/4 cup less and cooked for less time then the recipe suggests, it wouldn't come out so pasty like. All in all though, very good. I changed the seafood a little and didn't use fillet bits but 1 lb of shrimp, 1lb of lump crab and 1lb of scallops. I also served it over rice and steamed broccoli. Also, the recipe took more than 20 minutes to prepare...more like 30+ for me because of peeling the shrimp prior to mixing all the seafood with the other ingredients. It is an expensive dish as other reviews have suggested but it's worth it and definitely something to serve when you have dinner guests.

OODLES_OR
110

OODLES_OR

12/27/2003

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 main recipe other than that. thanks for sharing a great recipe.

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