Crab Meat Shrimp Au Gratin

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This is a fantastic recipe that i developed many years ago. It began at first as crabmeat au gratin & recently i decided to also add shrimp, which greatly improved an already great dish. Also, instead of a mild chedder, i sometimes use the 4 or 6 blend of shredded cheese, either kraft or sargento.

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Steps

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Place crabmeat into large mixing bowl.

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Add only 1 cup unseasoned bread crumbs , eggs , butter or margarine , flour , heavy whipping cream , port wine or cream sherry , only 1 / 2 cup grated mild cheddar cheese , salt , pepper , onion powder , garlic powder , thyme , & parsley flakes.

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Mix well with large spoon.

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Place into a well-greased oven-proof baking dish or casserole.

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Push the shrimp down into the mixture distributed evenly& then cover the holes with the mixture.

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Sprinkle top with additional bread crumbs& cheese.

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Sprinkle top with paprika.

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Place , uncovered , into preheated 400 degree oven 15 to 20 minutes , or until cheese is melted& top is a light golden brown , but not burned.

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Ingredients

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backfin crab meat, unseasoned breadcrumbs, eggs, butter, all-purpose flour, heavy whipping cream, white port, cooked shrimp, mild cheddar cheese, salt, pepper, onion powder, garlic powder, dried thyme, dried parsley flakes, paprika