Shrimp and Crab Au Gratin

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Rich. Creamy. Divine. Amazingly good. Thank you, Paula.

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This was fantastic. If it tasted like flour, then you didn't cook it with the butter long enough before you added the milk.
This turned out great for me... the only change i made is to replace the black and cayenne pepper with Old Bay seasoning. I recommend it!

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I found that the 1/2 cup of milk was not enough, I added 1 cup milk and followed the rest of the recipe and the sauce did indeed come out like 'mayonaise'. I also mixed 1 cup of cheese in with the seafood and sauce mix as well.

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We LOVE this dish. I was, at first, terrified of making the sauce with the flour and white wine. I have messed up many dishes before cooking with wine. I googled 'best white wine for cooking', and Sauvignon Blanc was recommended. I followed the directions EXACTLY. Even bought a wooden spoon to make. It comes out GREAT every time, and I cook it once a week. I did change it up a little after the first time I made it. Everything she uses 1/2 cup of, I use 3/4 cup, I use 1 1/2 lemon, and add 3/4 cup shredded parmesan to the mixture before baking. Just getting ready to prepare again. Shrimp is cooling!!

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Oh so sad that this was not at all tasty! I usually love Paula's recipes but this one was not good at all. I agree with others that it tasted like flour with wine and lemon. I may have done something wrong but it's a lot of $$ to spend on ingredients to just throw it out and send hubby out for burgers/fries so the fam can eat dinner. Oh well...I still believe in ya Paula!

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I've been making this also since I watched "The Lady" make it on the show and all I can say is that it's the best! You go gal!

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This recipe is fantastic!! I was a little worried because I had never made a roux before, and based on some of the other reviews I wasn't sure if it would turn out well since it was my first time. But I kept it on really low heat and stirred patiently till the white sauce was the right consistency/smell. Also, I decided to boil some elbow macaroni and add it to the mixture before baking to cut the richness a bit and avoid it being too dip-like. Will definitely be making this recipe again!

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I just made this and it is so good, I omitted the salt becouse the sharp cheese is more than enough salt. shared the finish product with my in-laws and my friend and they loved it.The crab can be expensive but it's best to get it when it's on sale i purchased 2lbs for $7.00 and shrimp is inexpensive.

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I tried this recipe tonight and it was AMAZING! I sauteed a little onion and garlic and added that in. I also added a little heavy cream to my white sauce because I thought mine turned out a little thicker then I wanted. I also seasoned my shrimp with some cajun spices. It was so delicious and rich.The consistency when prepared properly was perfect. I think if your consistency was off you may not have an eye for the way a roux should turn out. I read a few of the other reviews and the ones who didn't enjoy it I'm not sure what you did wrong but it certainly wasn't the fault of this recipe. I just LOVE it!!!

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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.