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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 11-20 of 130

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  • on June 03, 2010

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    Made a few adjustments. Based on a previous review, I used old bay seasoning to boil the shrimp in. Several reviews talked about the lack of taste so I used a fresh garlic clove in the white sauce and kicked the seasoning up a little with Riley's seasoning (found at Sam's and a little black pepper season salt. Used the whole lemon and it was a little too much, will use less next time. Was very good after adjustments, will definitely make again. Considering stuffing mushrooms or using for other things in the future.

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  • on May 18, 2010

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    I MADE THIS DISH FOR FAMILY CHRISTMAS DINNER THIS PAST YEAR AND EVERYONE LOVED IT. I FOLLOWED THE RECIPE TO A T AND IT WAS UNBELIEVABLE. THANKS PAULA FOR ANOTHER WONDERFUL DISH...MY FAMILY THANKS YOU AS WELL!!!

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  • on February 19, 2010

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    I have been making this dish ever since I saw Paula make it on her show and it has never failed to be perfect. I don't understand some of the negative reviews I have read on th is one.

    You want your roux to be thick because the dish needs to be thick and not runny at all.. Also, you do have to cook the roux long enough for the "raw flour" flavor to cook out of it. I haven't found it to be too acidic. Prehaps because I use a good quality Rhine wine instead of a very dry white wine. That might take some of the acid away. It just always turns out nice and thick and yes it is a very rich dish, something I don't fix every day, but definately more often than I probably should. Paula calls for claw crab meat in her recipe and I use the meat from either the snow crab legs or the dungoness crab legs. They have a good sweet flavor and they stand up to a little more handling than a more delicate crab meat might.

    I have made this many times for guests and it has gotten to the point that if they are coming for the first time I always have the recipe printed out to give them when they leave because no one has ever left without asking for it.

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  • on January 11, 2010

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    I have done this recipe several times now, always with a little different twist. The final I've settled on adds caramelized onions, 1/4 cup flour, 3/4 cup cheese and 1/2 cup panko bread crumbs on top.

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  • on December 25, 2009

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    I followed the directions, but it turned out really super thick like a bread dough. I must have messed up somewhere but don't know where. No, I didn't try to make it again b/c the crab meat is so expensive.

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  • on December 25, 2009

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    Followed recipe exactly. It WAS easy to make but very disappointing. Very acidic. Very pasty texture. Reminded me of when I was tempted to eat paste as a youngster. Flour is not the binding agent needed.

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  • on December 07, 2009

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    This recipe was ok. It was very acidic. I didn't really like the white wine taste to it. I agree that it makes a better dip than a side dish. The ingredents were very expensive also

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  • on November 25, 2009

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    This is the most versitle seafood dish I have ever cooked. Can be prepared in advance. have even used it as a dip

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  • on October 13, 2009

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    A good idea is to definetely add breadcrumbs on top. Gives it a delicious crunch!

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  • on July 23, 2009

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    I modified the recipe to fit the ingredients I had on hand, so I omitted the shrimp, and halved the rest of the ingredients. I then served as a dip with some tortilla chips. It was delicious. I'll definitely make this recipe again.

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