Crabmeat & Shrimp Au Gratin Recipe

Prepare seafood

Preheat oven broiler and position rack 6 inches from heat. Gently pick through the jumbo lump crabmeat to remove cartilage or shells. Pat crabmeat and chopped shrimp dry with paper towels to remove excess moisture so they won't water down the sauce.

In a 10-inch sauté pan over medium heat, melt 3 tbs unsalted butter. Add the diced onion and green bell pepper and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Reduce heat to medium-low.

Sprinkle 3 tbs flour over the softened vegetables and stir to coat; cook the roux for 1–2 minutes to remove the raw flour taste, stirring constantly and keeping it a pale blond color.

Gradually whisk in 1.5 cups whole milk and 1/2 cup half-and-half, a little at a time to prevent lumps. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 3–5 minutes.

Stir in 1/4 cup grated Parmesan and 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1 tbs lemon juice. Season the sauce with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp Old Bay, 1/2 tsp dried parsley, 1/4 tsp dried thyme and a pinch (1/8 tsp) cayenne if using. Taste and adjust seasoning.

Remove the sauce from heat and stir in 1/4 cup (reserve 1/2 cup) of the shredded Gruyere/cheddar so some melts into the sauce and helps bind.

Gently fold the prepared crabmeat and chopped shrimp into the warm au gratin sauce, taking care not to break up the crab lumps. If the mixture seems too thin, return to low heat and simmer 1–2 minutes to reduce slightly; if too thick, add up to 2 tbs milk to loosen.

Spoon the mixture into 4 individual (6–8 oz) ovenproof ramekins or into one 9x6-inch gratin dish, dividing evenly. Smooth the tops.

Sprinkle the reserved 1/2 cup shredded Gruyere/cheddar evenly over each ramekin/dish. Dot the tops with the 1 tbs melted butter for better browning.

Place the ramekins on a baking sheet and broil on high, rack about 6 inches from the element, for 2–4 minutes, watching closely, until the cheese is golden brown and bubbly. Rotate the baking sheet once for even browning. If using a conventional oven at 425°F (218°C), bake 8–10 minutes until heated through and cheese is melted and golden.

Remove from oven and let rest 2 minutes. Sprinkle chopped fresh parsley over each portion and serve immediately with lemon wedges.

Serve hot as an appetizer or small entrée. Caution: dish will be very hot from the broiler.