Crab, Shrimp And Artichoke Au Gratin
A creamy, cheesy seafood gratin featuring shrimp, crab, and artichokes, perfect for elegant dinners or special occasions with rich flavors and a satisfying texture.
Ingredients
- 1 lb. cooked shrimp, shelled and deveined ⓘ
- 2 cans artichoke hearts ⓘ
- 12 oz. lump crabmeat, rinsed and drained ⓘ
- 1 1/2 cups Parmesan cheese, freshly grated ⓘ
- 1 clove garlic ⓘ
- 1/4 cup sliced scallions ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 1/4 cup butter or margarine ⓘ
- 2 tablespoons butter or margarine ⓘ
- 1/4 cup flour ⓘ
- 3/4 cup milk
- 1/2 teaspoon pepper ⓘ
Instructions
- Combine cooked shrimp, drained artichoke hearts, lump crabmeat, and grated Parmesan cheese in a bowl.
- Saute minced garlic, sliced scallions, and sliced mushrooms in 2 tablespoons of butter until tender.
- Drain the sautéed mixture and combine it with the seafood mixture.
- Melt the remaining butter in a saucepan; stir in the flour until smooth, then gradually add milk, stirring constantly over medium heat until thickened.
- Remove the sauce from heat and gradually stir in wine.
- Add the seafood mixture to the white sauce and pour into a 2-quart baking dish.
- Sprinkle additional grated Parmesan cheese on top.
- Bake in a preheated 350°F oven for 45 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the seafood mixture before baking. If you prefer a lighter version, substitute half of the Parmesan cheese with a blend of low-fat mozzarella. Fresh herbs like parsley or dill can enhance the dish's freshness. Ensure the crabmeat is lump and of high quality for the best results.
Serving Suggestions
This Crab, Shrimp And Artichoke Au Gratin pairs beautifully with a crisp green salad or garlic bread for a complete meal. Consider serving it alongside a glass of chilled white wine for a delightful dining experience. To elevate the meal, you might also serve it with a side of steamed asparagus or roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the au gratin in an oven-safe dish and cover it with foil to prevent drying out. Heat at 350°F for about 20 minutes, or until heated through, removing the foil for the last 5 minutes to crisp the top.
Nutrition & Diet Analysis (per serving)
Each serving of Crab, Shrimp And Artichoke Au Gratin contains roughly 249 calories, with 14g protein, 45g carbohydrates, and 3g fat. It is an excellent source of vitamin C (117% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 481mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp and crab meat for this recipe?
Yes, you can use frozen shrimp and crab meat. Just ensure they are fully thawed and drained before adding them to the mixture. This will help maintain the dish's texture and flavor. If using frozen artichokes, they should also be thawed and drained well.
What can I substitute for artichoke hearts?
If you don't have artichoke hearts on hand, you can substitute with cooked spinach or even roasted red peppers for a different flavor profile. Both options will add a unique twist while still complementing the seafood well.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the baking time to ensure it's heated through. This makes it perfect for entertaining or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).