Crab Shrimp Au Gratin

This is a recipe I created for a party many years ago. It went over quite well then and it still is one dish that when I make it there is never any left. Give it a try and let me know what ya’ll think.

Crab Shrimp Au Gratin:

1/2 cup (1 stick) butter
1/2 cup all-purpose flour minus 2 tablespoons
1/2 cup whole milk
1 lemon, juiced

2 teaspoons Old Bay
1/2 teaspoon black pepper

1 pound small or medium shrimp, peeled and de veined
1 pound lump crabmeat, picked through for shells
1 1/2 cups grated sharp Cheddar

Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.

Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.

Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.

Hope to see ya’ll soon.