Ingredients and Weight:
- Crab meat, lump or claw, 1 pound
- Shrimp, peeled and deveined, 1 pound
- Scallops, medium, 1 pound
- Gruyère cheese, shredded, 8 ounces
- Parmesan cheese, shredded, 4 ounces
- Panko breadcrumbs, 1 cup
- Butter, unsalted, 6 tablespoons
- All-purpose flour, 4 tablespoons
- Milk, 2 cups
- Heavy cream, 1 cup
- White wine, dry, 1/2 cup
- Dijon mustard, 1 tablespoon
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add the crab meat, shrimp, and scallops and cook until seafood is cooked through, about 5 minutes.
- In a separate skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer and cook until sauce thickens, about 5 minutes.
- Stir in the white wine, Dijon mustard, salt, and pepper.
- In a large bowl, combine the seafood, sauce, Gruyère cheese, and Parmesan cheese.
- Spread the mixture into an 8-inch square baking dish.
- In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle over the seafood mixture.
- Bake for 25-30 minutes, or until bubbly and golden brown.
- Garnish with fresh parsley and serve.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 450
- Fat: 25g
- Cholesterol: 125mg
- Sodium: 800mg
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Creamy and cheesy
- Savory and flavorful
- Distinct crab flavor
- Golden brown and crispy topping
- Perfect for a special occasion or dinner party
User Comments:
- "This seafood au gratin was absolutely delicious! The crab flavor was rich and the sauce was creamy and flavorful."
- "I love how easy this dish is to make. It's perfect for a weeknight dinner or a special occasion."
- "The crispy panko topping added a nice crunch to the dish. I would definitely recommend trying it."
Special Precautions and Tips:
- If you can't find crab meat, you can substitute with imitation crab meat.
- Be careful not to overcook the seafood.
- Serve immediately for best results.
