Jo-Anne van den Berg-Ohms1/2 cup butter (1 stick)
3 finely diced small shallots
2 cups sliced white mushrooms
2 garlic cloves, minced
3 scallions, finely sliced (white and very pale green part only)
1/2 cup flour
1/2 cup milk
1/2 cup dry white wine
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Optional: splash of dry sherry
2 tablespoons freshly chopped parsley
1 pound cooked, peeled, cleaned shrimp (large to jumbo)
1 pound cooked crab meat (remove any shell or cartilage)
2 cups grated gruyere cheese
John Scheepers * Bantam, CT
I concocted this between Christmas and New Year's when I wanted to serve something kind of special but nothing time consuming or tricky. It is also nice because you can prepare it in advance and freeze it. Just add the grated gruyere after you thaw it and before popping it into the oven. It is lovely served with a lightly dressed green salad and warm crusty bread.
Crab and Shrimp Gratin
Melt the butter in a skillet and sauté the shallots and mushrooms over medium-low heat until the mushrooms release their liquid and the liquid is almost cooked away. Add the minced garlic and chopped scallions and sauté briefly while stirring. Add the flour and stir, combining well over medium-low heat for 2 minutes. Slowly add the milk, stirring to combine until smooth. Add the white wine, lemon juice, salt, black pepper and cayenne pepper. Keep stirring until smooth and thickened. (You may add an optional splash of dry sherry now if you like.) Gently stir in the freshly chopped parsley, prepared shrimp and crab meat to combine (without breaking any nice chunks of crab meat).
Preheat oven to 350 degrees F. Gently scoop the crab and shrimp mixture into one large buttered baking dish or individual butter ramekins or gratin dishes. Top with grated gruyere cheese (you may need more grated
gruyere if you are making individual gratins). Bake uncovered on a tray at 350 degrees F for 30 minutes until piping hot and bubbling. Serves 4 to 6.