Shrimp and Crabmeat Au Gratin

Western.Chefs's picture

Jan. 10, 2012


Shrimp 1 Pound , shelled and deveined
Frozen artichoke hearts 9 Ounce (1 Package)
Butter/Margarine 1/4 Cup (4 tbs) (1/2 Stick)
Fresh mushrooms 1/2 Pound , sliced lengthwise through the stem
Garlic 1 Clove (5 gm) , crushed
Finely chopped shallots 2 Tablespoon
All purpose flour
Ground pepper 1/2 Teaspoon
Snipped fresh dill 1 Tablespoon
Milk 3/4 Cup (12 tbs)
Sharp cheddar cheese 8 Ounce , grated (1 Package)
Dry white wine 2/3 Cup (10.67 tbs)
Canned king crabmeat 15 Ounce (2 Cans, 7 1/2 Ounce Each)
Cornflake crumbs 2 Tablespoon
Butter/Margarine 1/2 Tablespoon



1. In a saucepan cover shrimp with salted, boiling water and cook for 3 minutes or just until shrimp are pink and drain.

2. Cook artichoke hearts as package label directs and drain.

3. Preheat oven to 375f.


4. In 2 tablespoons hot butter in a skillet, saute sliced mushrooms for 5 minutes.

5. In 2 tablespoons butter in a saucepan, saute garlic and the chopped shallot 5 minutes and remove from heat.

6. Stir in the flour, pepper and dill and then stir in milk.

7. Bring to boiling, stirring and remove from heat.

8. Stir adding half of the cheese until it is melted and stir in the wine.

9. Drain crabmeat, remove cartilage and flake.

10. In a 2-quart casserole, mix lightly combining the sauce, crabmeat, shrimp, artichokes, mushrooms and rest of cheese.

11. Sprinkle with cornflake crumbs and dot with butter.

12. Bake 30 minutes until the mixture is bubbly and the cornflake crumbs are browned.


13. Serve the Au Gratin hot with brown flaked crumbs on the top.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 710Calories from Fat 298

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 1132 mg47.17%

Total Carbohydrates 24 g8%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 63 g126%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet