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Creamy Crab and Shrimp Au Gratin Bake

Creamy Crab and Shrimp Au Gratin Bake

This creamy crab and shrimp au gratin bake combines sweet lump crab, juicy shrimp, a rich Parmesan cream sauce, melted mozzarella, and a buttery panko topping. Baked until bubbling and golden, it makes a comforting seafood casserole that is perfect for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 8 oz lump crab meat, drained and checked for shells
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/2 cup seafood or chicken broth
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • Salt, to taste
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives, chopped

Equipment

  • large skillet
  • whisk
  • Baking dish
  • mixing bowl For mixing the breadcrumb topping
  • Wooden spoon or silicone spatula

Method
 

  1. Preheat the oven to 375°F (190°C). Pat the shrimp dry and season with Old Bay, paprika, garlic powder, black pepper, and a little salt.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, just until they begin turning pink. Remove and set aside.
  3. Add the remaining 1 tablespoon butter and garlic to the skillet. Cook for 30 seconds, then stir in the flour. Gradually whisk in the broth and heavy cream. Simmer gently for 3 to 4 minutes until the sauce begins to thicken.
  4. Reduce the heat to low and stir in the Parmesan until melted and smooth. Add the lemon juice and adjust the seasoning if needed.
  5. Gently fold the lump crab and most of the shrimp into the creamy Parmesan sauce, keeping the crab pieces as intact as possible.
  6. Transfer the creamy crab and shrimp mixture to a baking dish. Arrange the remaining shrimp over the top and sprinkle evenly with mozzarella.
  7. Mix the panko breadcrumbs with 2 tablespoons melted butter. Sprinkle the buttery breadcrumbs over the mozzarella for a crisp, golden au gratin topping.
  8. Bake for 20 to 25 minutes, until the creamy seafood casserole is bubbling around the edges and the cheese is melted. Broil briefly if needed for a deeper golden finish.
  9. Sprinkle with fresh chives and let the crab and shrimp au gratin rest for about 5 minutes before serving.

Notes

Pat the shrimp dry before seasoning so they sear properly.
Cook the shrimp only until they begin turning pink because they will finish cooking in the oven.
Whisk the broth and cream into the flour mixture gradually to keep the sauce smooth.
Reduce the heat before stirring in the Parmesan so the sauce stays creamy.
Fold the crab in gently to keep the lump pieces as intact as possible.
Broil briefly at the end only if needed for a deeper golden topping.
Let the seafood au gratin rest for about 5 minutes before serving.