Shrimp and Crab Au Gratin
November 06, 2011
"I originally posted this at F.com, but have since adapted it to better suit our taste. This is comfort food at its finest, and is good served by itself or over rice or pasta. If you're trying to watch your fat intake, this recipe is definitely not for you, but sometimes you just have to splurge."
- Serving Size: 1 (229.6 g)
- Calories 343.7
- Total Fat - 21.9 g
- Saturated Fat - 13.3 g
- Cholesterol - 131.8 mg
- Sodium - 1032.2 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 1.1 g
- Sugars - 3.7 g
- Protein - 25.9 g
- Calcium - 501.4 mg
- Iron - 0.9 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Preheat oven to 375F. Melt butter in a large skillet over medium heat; add onion, celery and red bell pepper and saute until soft, about 5 minutes.
Meanwhile, in a small bowl whisk together egg yolks, red pepper flakes, and salt.
When vegetables are tender, add flour to pan and mix well.
Immediately slowly add evaporated milk, stirring constantly, to thin flour mixture; then add regular milk in the same way.
Add egg yolk mixture and cook, stirring frequently, for 10 minutes.
Remove pan from heat; stir in crab, shrimp and 8 ounces of cheese and mix well.
Pour into a greased 3-quart casserole dish and top with remaining cheese.
Bake, uncovered, for 15 minutes, or until cheese melts.
Tips & Variations
No special items needed.