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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 101-110 of 130

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  • on February 06, 2007

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    Used fake crab and lined the pan with frozen drained chopped spinach !!!
    REALLY RICH !!!!!

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  • on February 06, 2007

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    I gave this 5 stars because my husband and his mother thought it was delicous and gourmet. (My mother-in-law is from the north and never likes anything this southern girl cooks. It was very easy to prepare. I only wish the binding sauce was a little thinner. Very rich.

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  • on February 06, 2007

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    This was a wonderful, warm, comforting dish for the whole family. I'm working on getting my young children to learn to like seafood. They enjoyed it & it was great withasparagus & a fresh, green salad for the adults.

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  • on February 05, 2007

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    i loved it. i also added some potatoes and scallops. it made a meal in it self.
    great flavors.

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  • on February 05, 2007

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    Made it last minute when wife had scheduled a dinner party. It was a little late coming out but was worth the wait.

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  • on February 03, 2007

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    I was excited to try this recipe but was very dissapointed. My daughter-in-law, who had recently had surgery, is a hugh sea food lover and I made this for her. I also left some home for my husbands dinner. None of us liked this dish, and considering how expensive it is to make, shirmp, crab, wine, etc. it just isn't worth it.

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  • on February 03, 2007

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    This dish is succlent, cheesy and great shrimp flavor. Incredible.

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  • on February 03, 2007

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    This dish actually makes a better appetizer/dip than a main entree.
    It seems too heavy for a main course, so we took it to a party, served it warm with crackers. It was a big success!

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  • on February 02, 2007

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    Just made this for my family tonight and it was a big hit. Another great recipe Paula.

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  • on February 02, 2007

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    THIS WAS VERRY TASTY AND EASY TO MAKE. I ADDED SOME BAY SCALLOPS. EVEN GOOD LEFTOVER.

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