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Shrimp and Crab Au Gratin Recipe

Shrimp and Crab Au Gratin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (130)

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Average Rating:

Total Reviews: 130

Showing 121-130 of 130

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  • on January 21, 2007

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    I'm having such a great time with Paula's teachings.Your receipts and instructions are so easy. I'm finally revealing the chef inside me that has been hidden. Thank you so Much!

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  • on January 21, 2007

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    Very unique recipe!! Even my kids loved it. Paula did Use Old Bay, refering to it as 'crab boil' seasoning, as she cannot use name brands. I saw the can when she used it.
    Thanks again Paula!

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  • on January 21, 2007

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    I made this last night and it was even better than I expected. Truly fantastic. I agree with a previous post, add some type of Seafood seasoning like Old Bay. It's not in the directions, but Paula used it in the water to boil the shrimp; and also put a pinch in the shrimp & crab when she folded them together. I will make this often.

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  • on January 20, 2007

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    Just finished this awesome meal! Followed recipe as written. What a delight, I am just in awe! Gives a new meaning to MM MM GOOD!!

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  • on January 20, 2007

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    this receipe was wonderful delight to make and eat!!! hopw you come up with some more great seafood receipes

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  • on January 20, 2007

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    his has now become my favorite seafood cassarole. This knocked out Crab Imperial and I never thought that would ever ever happen.

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  • on January 20, 2007

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    This one is top die for.. I loved it and I will use it again...

    thank you Paul..

    Alesia
    Bermuda

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  • on January 20, 2007

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    I love this recipe. The first time I saw her anounce this recipe I fell in love. I love sea food

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  • on January 19, 2007

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    I had a similar dish at a restaurant in Berkeley several years ago. This was even better. Don't forget to throw some Old Bay seasoning into the water when you boil the shrimp. Paula did when she made hers and it is not in the recipe. I think it makes a difference. Even my picky husband gave this 5 stars.

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  • on January 18, 2007

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    This recipe is wonderful, I admit that I added a little extra cheese to the roux and seafood mixtue before adding the extra sharp cheddar, I had some guyre cheese and used that also. Just know that with some slices of hard crusted bread, butter of course, and a salad this is a feast. I am glad we had leftovers because we never tired of it the second night.......Delicious and thanks again Paula

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