Shrimp and Crab Au Gratin

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I had high hopes for this recipe, mainly because it is expensive to make. I may have done something wrong as well in preparing but it was running and the flavor wasn't anything special. Will not make again

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Most of the time I love Paula's recipes, but this one is just too goopy (if there is such a word and too crabby. I did use chicken broth instead of wine but I don't think that made any difference. I kept true to the recipe with everything else.
I put it over pasta and my husband ate it and said it was ok but I didn't like it at all. I threw out the recipe because I would not make it again....sorry Paula

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Very good

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Excellent choice for something different with shrimp and crab. Very filling, great flavor. Had two meals from this recipe for my husband and I. Keep these simple, tasty recipes coming!

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This was wonderful. Great way to use shrimp and crab - not the usual. Not a hard dish to fix when I get home from work.

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This is fabulous! It's wonderful as is but try this. Replace the shrimp and crabmeat with crawfish tails. Yowza!!!

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I was so dissapointed because others had such good success. It is very possible that I just did not make the roux properly, but mine was tasteless and flour like...I did not even finish eating it. I will not try to make it again.

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We thought this was good, but too rich as a main coarse by itself. We ate it over pasta and thought it would be a terrific appetizer served as a seafood spread with crackers. We added Old Bay and garlic as recommended by several of the reviewers.

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This recipe is very tasty and full of flavor. It does take awhile to prepare, but it is worth every bite.

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I little rich for my taste but everyone loved it! Next time I will add more milk and reduce the amount of flour to make more creamy - also added scallops & it is wonderful!