Recipe by Alan Leonetti
This is a FANTASTIC recipe that I developed many years ago. It began at first as Crabmeat Au Gratin & recently I decided to also add Shrimp, which greatly improved an already great dish. Also, instead of a mild chedder, I sometimes use the 4 or 6 blend of shredded cheese, either Kraft or Sargento.
Top Review by Fire-ball
Very tasty, but, somewhat dry. The dish had a consistency that more closely resembled the filling of stuffed crab. The Au Gratin dishes I experienced at Don's in Hammond, LA was the texture I was looking for. Although not what I expected, it was very good. The family loved it and I will make it again
- 1 lb backfin crab meat or 1 lb imitation crabmeat
- 1 1⁄2 cups unseasoned breadcrumbs
- 2 eggs
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1⁄2 cup heavy whipping cream
- 1⁄4 cup white port or 1⁄4 cup cream sherry
- 20 large cooked shrimp (tails off)
- 3⁄4 cup grated mild cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup dried parsley flakes
- 2 tablespoons paprika
Directions See How It's Made
- Place crabmeat into large mixing bowl.
- Add ONLY 1 cup unseasoned bread crumbs, eggs, butter or margarine, flour, heavy whipping cream, Port Wine or Cream Sherry, ONLY 1/2 cup grated mild cheddar cheese, salt, pepper, onion powder, garlic powder, thyme,& parsley flakes. Mix well with large spoon.
- Place into a well-greased oven-proof baking dish or casserole.
- Push the shrimp down into the mixture distributed evenly& then cover the holes with the mixture. Sprinkle top with additional bread crumbs& cheese. Sprinkle top with paprika.
- Place, uncovered, into preheated 400 degree oven 15 to 20 minutes, or until cheese is melted& top is a light golden brown, but not burned.