Crab Meat & Shrimp Au Gratin

READY IN: 35mins
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

Ingredients Nutrition


  1. Place crabmeat into large mixing bowl.
  2. 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.
  3. Place into a well-greased oven-proof baking dish or casserole.
  4. 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.
  5. 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.

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