Baked Seafood au Gratin

Recipe View 17 mins Craft the Aromatic Base: In a heavy skillet, melt 1/2 cup of butter over medium heat. Add the chopped onion and green bell pepper and sauté until softened, about 5-7 minutes. Incorporate 1/2 cup of flour, stirring continuously, and cook for 10 minutes to create a flavorful roux. Gently fold in the crabmeat, then remove from the heat and set aside.

Recipe View 3 mins Poach the Seafood Medley: In a large Dutch oven, bring 4 cups of water to a rolling boil. Introduce the shrimp, scallops, and flounder fillets and simmer gently for approximately 3 minutes, until just cooked through. Drain the seafood, reserving 1 cup of the flavorful cooking liquid. Set the poached seafood aside.

Recipe View 1 mins Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Recipe View 13 mins Create the Velvety Sauce: In a heavy saucepan, melt the remaining 1/2 cup of butter over low heat. Stir in the remaining 1/2 cup of flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and the reserved 1 cup of seafood cooking liquid. Increase the heat to medium and cook, stirring continuously, until the sauce thickens to a creamy consistency and is bubbly. This should take about 5-7 minutes. Remove from heat and stir in the shredded Cheddar cheese until melted and smooth. Add the vinegar, Worcestershire sauce, salt, pepper, and a dash of hot pepper sauce. Gently fold in the poached shrimp, scallops, and flounder.

Recipe View 1 mins Assemble and Bake: Press the crabmeat mixture into the bottom of the prepared baking dish to form a delicious crust. Spoon the seafood and cheese sauce mixture evenly over the crabmeat base. Sprinkle generously with grated Parmesan cheese.

Recipe View 30 mins Bake to Golden Perfection: Bake in the preheated oven for 30 minutes, or until the top is lightly browned and bubbly. Let stand for a few minutes before serving. Serve immediately and enjoy the delicious symphony of flavors.