Baked Seafood Au Gratin is one of those dishes that looks fancy but does not require tricky techniques or hard to find ingredients. You start by cooking the crab with butter, onions, and capsicum to build a flavorful base layer. Then you poach the shrimp and fish gently before folding them into a creamy cheese sauce spiked with Worcestershire and a touch of hot sauce.
Everything goes into a baking dish, gets topped with parmesan, and bakes until the top turns golden. The result is warm, comforting, and satisfying, with tender seafood and a sauce that coats every bite without feeling heavy.
About the Recipe
This recipe deserves a spot in your weekly rotation because it handles three types of seafood without fuss and turns them into something that feels special. The two layer approach means you get different textures in every spoonful, from the tender poached shrimp and fish to the slightly firmer crab mixture underneath.
The cheese sauce is balanced with vinegar and Worcestershire, so it stays bright rather than cloying. Because you poach the seafood briefly and use the cooking liquid in the sauce, nothing goes to waste and the flavors stay clean and focused. It works well for a quiet dinner or when you want to impress guests without spending hours in the kitchen.
Why you will love this recipe
This recipe makes good use of affordable seafood cuts and stretches them into a generous bake that serves several people. The creamy sauce clings to the seafood without drowning it, and the parmesan topping adds a salty, nutty crunch that contrasts nicely with the soft filling. I like how the recipe builds flavor in stages, starting with the sautéed onions and capsicum, then layering in the cheese and seasonings.
The tabasco and black pepper add just enough warmth to keep things interesting without overwhelming the delicate seafood. Because you can assemble the dish ahead and bake it later, it fits easily into a busy schedule. The golden top signals when it is ready, so there is no guesswork involved.
Baked Seafood Au Gratin
Cooking Tips
Do not skip the step of reserving the poaching liquid. That half cup adds body and seafood flavor to the sauce without extra effort. When you add the flour to the butter, stir constantly for a full minute to cook out the raw taste before pouring in the milk. If your sauce feels too thick, thin it with a splash of the reserved poaching water.
Use a shallow baking dish rather than a deep casserole so the top browns evenly and you get more of that crispy parmesan crust. I always grease my dish well to make serving easier later.
Serving and Storing Suggestions
This recipe serves four people as a main course and takes about an hour from start to finish, including baking time. Serve it straight from the oven while the cheese is still bubbling, alongside crusty bread or a simple green salad. Leftovers keep well in the refrigerator for up to two days in an airtight container. Reheat gently in a low oven to avoid overcooking the seafood. The dish does not freeze well because the cream sauce can separate when thawed.
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Baked Seafood Au Gratin
Ingredients
- 125 gms Crab Meat
- 125 gms Shrimps (shelled, deveined)
- 125 gms Fish Fillets
- 3/4 cup Milk
- 1/4 cup Cheddar Cheese (grated)
- 2 tbsp Parmesan Cheese (grated)
- 2 tbsp Onion (chopped)
- 2 tbsp Capsicum (chopped)
- 1/4 cup Butter
- 1/4 cup Maida (Plain Flour)
- 2 cups Water
- 1/4 tbsp White Vinegar
- 1/4 tsp Worcestershire Sauce
- Black Pepper Powder (a small pinch)
- Tabasco Sauce (or any hot sauce - a small drop)
- Salt as per taste
Instructions
- Heat 2 tblsp butter in a pan.
- Saute the onions and capsicum for 2 minutes.
- Add 2 tblsp maida and cook for 5 to 6 minutes, stirring from time to time.
- Add the crab meat and cook for another 2 minutes.
- Transfer this to a greased baking dish and keep aside.
- Heat water in a large pan.
- Add the shrimps, fish fillets and simmer for 2 minutes.
- Drain and reserve 1/2 cup of the water.
- Keep the seafood aside.
- Heat the remaining butter in a pan over low flame.
- Add the remaining flour and stir for a minute.
- Add the milk and the reserved water.
- Increase flame and cook until thickened and starts to bubble.
- Add the cheddar cheese, vinegar, worcestershire sauce, salt, pepper powder and tabasco sauce.
- Addd the seafood and stir.
- Transfer this to the baking dish, over the crab meat and sprinkle with parmesan cheese.
- Place it in a preheated ovena t 175C/350F and bake for 20 to 30 minutes or until lightly browned.
- Remove, cool and serve at once.
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Frequently Asked Questions
Can I use frozen seafood instead of fresh?
Yes, frozen seafood works well. Thaw it completely and pat it dry before cooking to remove excess moisture. Frozen shrimp and fish fillets poach just as nicely as fresh, and the flavor stays good in the finished dish.
What type of fish fillets work best for this recipe?
Any firm white fish such as cod, haddock, or tilapia holds up well during poaching and baking. Avoid delicate fish like sole or flounder because they may fall apart when you stir them into the sauce.
Can I prepare this dish ahead of time?
You can assemble the entire dish up to four hours before baking. Cover it tightly with foil and refrigerate, then let it sit at room temperature for fifteen minutes before placing it in the oven. You may need to add five extra minutes to the baking time.
Why does my sauce turn lumpy when I add the flour?
Lumps form when you add the liquid too quickly. After stirring the flour into the butter, pour the milk and reserved water slowly while whisking constantly. If lumps do appear, strain the sauce through a fine mesh sieve before adding the seafood.
Can I substitute other cheeses for cheddar and parmesan?
Gruyere or Swiss cheese work nicely in place of cheddar for a nuttier flavor. For the topping, pecorino romano provides a similar salty bite if you do not have parmesan on hand.
