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Baked Seafood au Gratin
Baked Seafood au Gratin
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious seafood gratinée with shrimp, scallops, flounder, and crab in a cheesy sauce, topped with Parmesan.
Ingredients:
  • 1 cup butter, divided
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup all-purpose flour, divided
  • 1 pound fresh crabmeat
  • 4 cups water
  • 1 pound fresh shrimp, peeled and deveined
  • 0.5 pound small scallops
  • 0.5 pound flounder fillets
  • 3 cups milk
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1 dash hot pepper sauce
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a heavy skillet, melt 1/2 cup butter until sizzling. Add onion and bell pepper, sauté until tender. Sprinkle in 1/2 cup flour, cook over medium heat for 10 minutes, stirring often. Add crabmeat, mix well, and set aside off the heat.
  • In a large Dutch oven, bring water to a vigorous boil. Carefully add in shrimp, scallops, and flounder; let simmer for 3 minutes. Drain the seafood, keeping 1 cup of the flavorful cooking liquid. Set the seafood aside.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • In a heavy saucepan, gently melt the rest of the butter over low heat. Whisk in the remaining flour and cook, stirring constantly, for 1 minute. Slowly pour in the milk plus 1 cup of reserved cooking liquid. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and bubbles. Fold in Cheddar, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Finally, incorporate the cooked seafood.
  • Spread the crabmeat mixture evenly onto the bottom of the baking dish to create a flavorful crust. Top it with the seafood mixture and a generous sprinkle of Parmesan cheese.
  • Place in the oven that has been preheated and bake for 30 minutes, or until it develops a light golden brown color. Serve promptly.

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