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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 31-40 of 130

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  • on December 15, 2008

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    Very easy to make and I think it would make an EXCELLENT appetizer. Not so sure about using it as a main course though. If I did serve it as main course I would serve it over rice with maybe peas in it.

    It's REALLY orange!!

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  • on December 11, 2008

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    I don't think this was how the original dish was made. If you use the recommended butter and flour amount you will have to use 1 cup of milk at least! Once I increased the milk and added in the wine and lemon juice it was perfect! We had this dish for my mother's birthday and everyone raved about it. It is very very rich though. Next time we will have it as a pasta sauce! Very easy to make as well! Just try for the mayonaise consistency with your roux. If you don't have it right it won't work. Keep adding milk until you get there! Good one Paula, thanks!

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  • on October 06, 2008

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    I made this recipe with some minor revisions but results were awesome. It's very rich and definitely not for dieters, but any seafood lovers would love this. i served with a big salad but serving it w/rice or pasta would be good. I used more milk in place of the wine and used seafood seasoning to cook the shrimp and added 2 tsp to the sauce. I cooked the shrimp in a skillet first (instead of boiling them, then removed them and made the sauce in the same skillet. it's one less pan and the seafood seasoning "fond" was good in the sauce. I used 2+ lbs of seafood (shrimp & crab so it wasn't so saucey and I highly recommend letting it rest for at least 10 min after it comes out of the oven to let it set back up before serving. Try it - it's a sure hit!

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  • on April 01, 2008

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    This is one of my favorite dishes. I VERY seldom see it offered on a menu.
    As always Paula has done a great job of making something simple and great tasting

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  • on February 22, 2008

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    Easy to make and best of all the taste was awesome!
    Everyone loved it!

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  • on February 11, 2008

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    This recipe looked so good; I followed it to the letter but the result was so disappointing I couldn't serve it. I've tried many of Paula's recipes before with great results so the outcome of this one was a surprise.

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  • on February 09, 2008

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    i substituted imitation crab and it worked wonderfully - don't leave out the wine (use the good stuff i think it really makes the recipe!

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  • on February 07, 2008

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    I made this last week for my family (2 teenage kids included and we all loved it! I used both crab and shrimp but made not other changes. It was simply delicious. We heated up some sourdough bread to spread the dip on, had some veggies and salad and that was a full meal. It was so good and easy I am making it for a dinner party this weekend! You will not be disappointed with this recipe.

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  • on January 30, 2008

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    once again this is one of the best dishes that i have had - made it for a big group - even my fussy eaters loved it

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  • on January 21, 2008

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    I could not believe how easy this was and it took no time at all to put together. I brought it to a party with some bagel crisps and crackers it was a huge hit. Thanks Paula!

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