Shrimp and Crab Au Gratin

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I was reading the other reviews and was surprised. If this recipe was made correctly, you would not get a goopy, crabby or plain dish.

The key to this is to use good ingredients. Fresh clean smelling shrimp and crab. Real unsalted butter. A good drinking wine. And good cheeses that you grate yourself and not in a bag.

When you use these simple but great ingredients you will get a gorgeous tasting dish as I had.

As for the roux, I do use half a stick of butter (not whole to the 1/4 cup of flour. I then use the 1/2 cup of wine and milk each as stated. That is the only thing I changed.

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I served this at a family dinner and everyone loved it! Even the "picky" eaters. Will use this recipe over and over again.

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This is an awesome dish served over grilled steaks...no matter what time of year you want to serve it. It is very good as an apetizer. Very easy to prepare but much better to eat...

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I made this dish as an appetizer before Christmas dinner and received rave reviews. My brother said it would taste great baked in a portebella mushroom cap. I made the quick bread from the Neely's for dipping. That was good as well. I used chicken stock instead of wine because I don't like the taste of wine in white sauce. I also used Old Bay in the shrimp water and a little in the crab meat before combining everything, as Paula did on the show. I also used a little smoked gouda or gruyere cheese. Don't know which. I was using both of them that day. They are both smoked. Beware: a little goes a long way. Remember, you have to cook the flour taste out of your roux for a couple minutes. And I definitely think the Old Bay was overlooked in the recipe!

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If I am going to consume that much fat and spend that much $ on crab and shrimp, then it better be darned good. I love seafood, but I'd rather have eaten the boiled shrimp by itself than this.
If you do venture, for some odd reason, I would NOT add extra liquid to the roux, it's plenty of liquidy when it's all said and done, if not too much so.
Therefore, I would be more apt to add crumbled croutons atop, then cheese, and serve with bread. It's too creamy and rich to just eat by itself as a side.
I would add Old Bay seasoning or something with flavor.

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Good recipe. I had to add 1 cup milk as suggested by another reviewer because the roux was too thick and dry. I halved the shrimp and replaced with bay scallops but only put half the amount of crab. Then I added 1 portabella mushroom that was sauteed with a little onion and garlic. I didn't want to make it too cheesy so I only put 1 cup of white cheddar cheese. My family liked it a lot. It does look like dip. Would be better presented as a meal if made in little ramekins. Thanks!

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I'm surprised at all the rave reviews I see. I tried this recipe and was very disappointed. Will never make this again and I love crab and I love shrimp. Others in the family really liked it but I did not, and neither did my mother.

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I made this for Christmas supper. I served it with wild rice, roasted asperagus (sp?, salad and crusty bread. It was awesome. I didn't use as much flour and still thought the sauce was too thick so I added cream and more wine. I followed some of the other suggesstions on this site and added Old Bay to the shrimp water and also to the sauce. Used colby jack cheese since that was what I had. It was a little bit expensive to make but for a special occasion it was well worth it. Thanks to Paula and everyone who wrote reviews before me.

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The only thing I changed about this recipe was to use Colby/Jack cheese rather than the Cheddar as I was concerned that the cheddar might be too strong. I served it with pasta shells and it was delicious. A salad and garlic bread completed the meal perfectly. Enjoy. Remember that the sauce is supposed to be quite thick so don't adjust the amount of milk as one reviewer said -- it would be too thin. As some said, this would make a wonderful appetizer served on crackers.

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I was hesitant to try this because of the few negative reviews. It was easy, and is sooo delicious! I can't wait to bring it to christmas eve dinner.