A delicious and creamy seafood gratin made with a mix of shrimp, scallops, and crab meat, topped with Gruyère cheese and breadcrumbs.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 4
Category:Main Course
Method:Baking
Cuisine:Seafood
Diet:Gluten Free
Ingredients
Scale
1 pound mixed seafood (shrimp, scallops, and crab meat)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Dijon mustard
1 cup shredded Gruyère cheese
1/2 cup breadcrumbs
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the mixed seafood and cook for about 3-4 minutes until just opaque. Remove from heat and set aside.
In the same skillet, add the flour and whisk for about 1 minute to create a roux. Gradually whisk in the milk and heavy cream until smooth. Continue to cook, stirring frequently, until the mixture thickens (about 5 minutes).
Stir in the garlic powder, onion powder, Dijon mustard, and half of the Gruyère cheese. Season with salt and pepper to taste.
Add the cooked seafood to the sauce and mix until well combined.
Pour the seafood mixture into a greased baking dish. Top with the remaining Gruyère cheese and sprinkle the breadcrumbs evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.
Notes
For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the seafood mixture.
You can substitute the seafood with your favorite fish or use a combination of vegetables for a vegetarian option.