"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Seafood Gratin Recipe

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This recipe for Baked Seafood Gratin, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Simply Seafood

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces unsalted butter, divided
3 (4-5 ounce) lobster tails, remove meat, devein, and cut into 1 inch chunks
8 ounces Dungeness crab meat
1 Tbsp. chopped fresh chives
1 Tbsp. lemon zest, minced
Pinch of cayenne pepper
1 3/4 cups Ritz crackers crumbs (or any buttery cracker), divided
2 Tbsp. fresh parsley

Directions:
Directions:
Melt 2 ounces of butter in a large sauté pan over medium heat. Stir in lobster and lemon juice; cook just until seafood starts to turn pink. Add chives, zest and cayenne. Off heat, stir in crab and 1 cup cracker crumbs just until combined. Dived the stuffing among two small gratin dishes. Load them up high. You will most likely have some stuffing left over, save this and stuff it into chicken for another meal. Place gratin dishes on a baking sheet. Preheat oven to 400F. Melt the remaining 2 ounce of butter. Add this to the remaining cracker crumbs and add parsley. Sprinkle generously over each gratin. Roast until topping is crisp and stuffing is hot, about 15 minutes. Serve with White Wine Butter Sauce.

White Wine Butter Sauce
1 C. white wine
2 Tbsp. shallots, minced
1 sprig fresh thyme
4 ounces unsalted butter, cold, cubed
1 tsp. minced fresh tarragon
Salt to taste

Reduce wine with shallots and thyme in a small sauce pan over medium-high heat until liquid is nearly evaporated. Remove and discard thyme, then whisk in butter 1 or 2 cubes at a time until melted. Finsih with tarragon and salt.

 

 

 

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