"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp and Crab Au Gratin Recipe

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This recipe for Shrimp and Crab Au Gratin, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex and Mary Catherine Stofan
Added: Tuesday, October 14, 2008


1/2 c. butter
1/2 c. flour
1/2 c. whole milk
1/2 c. dry white wine
1 lemon, juiced
1/2 t. black pepper
1/8 t. cayenne pepper
1 lb. sm. or med. shrimp, peeled and deveined
1 lb. claw crabmeat, picked through for shells
1 1/2 c. grated sharp Cheddar cheese

Melt butter in a heavy-bottomed saucepan over low heat. Stir in flour with a wooden spoon. Cook 1 minute over low heat, stirring constantly. Slowly add milk. Using a whisk, stir briskly producing a smooth sauce, 2 minutes. Add wine, lemon juice, salt, black pepper and cayenne; whisk again. Switch to wooden spoon; stir white sauce until completely smooth and thickened, about the consistency of mayonnaise. Remove from heat. Boil 2 cups water and 1/2 teaspoon salt in medium saucepan; add shrimp. When water returns to boil, cook shrimp 1 minute. Drain immediately. Roughly chop shrimp; put in large mixing bowl. Add crabmeat and, with your hands, toss gently to mix. Pour sauce over seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat. Spray 8x8 disposable aluminum foil pan with vegetable oil cooking spray or use 11x7 casserole dish. Pour mixture into pan. Top with grated cheese, completely covering seafood mixture. Bake covered in preheated 350 oven for 25-30 minutes, until bubbly.




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