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Baked Seafood Au Gratin

Baked Seafood Au Gratin

Oxmoor House JANUARY 1984

  • Yield: 8 to 10 servings

Ingredients

  • 1 medium onion, chopped
  • 1 medium-size green pepper, seeded and chopped
  • 1 cup butter or margarine, divided
  • 1 cup all-purpose flour, divided
  • 1 pound lump crab meat
  • 4 cups water
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 pound flounder fillets
  • 3 cups hot milk
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 tablespoon vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash of pepper
  • Dash of hot sauce
  • 1/2 cup grated Parmesan cheese

Preparation

Sauté onion and green pepper in 1/2 cup butter in a heavy skillet until tender. Stir in 1/2 cup flour; cook over medium heat 10 minutes, stirring often. Add crab meat; stir well. Press mixture into bottom of a lightly greased 13- x 9- x 2-inch baking dish. Set aside.

Place water in a large Dutch oven; bring to a boil. Add shrimp, scallops, and flounder; cook 3 minutes. Drain, reserving 1 cup cooking liquid. Set seafood aside.

Melt remaining butter in a heavy saucepan over low heat; add remaining flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and reserved cooking liquid; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add shrimp, scallops, and flounder; stir lightly.

Spoon seafood mixture over crab meat mixture; sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until lightly browned. Serve immediately.

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Baked Seafood Au Gratin recipe

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