Chef Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant

Seafood Augratin

Steamboat Stuffed Crabs

• 2 sticks of unsalted butter
• 1 medium onion (finely diced)
• 1 stick of celery (finely diced)
• 3 T minced ÒfreshÓ garlic
• 1 lb of Louisiana Crawfish Tails
• 1 C white flour
• 1 can of evaporated milk
• 2.5 lbs of medium peeled shrimp
• 1 lb of cleaned fresh back-fin lump crabmeat
• 1 C Heavy Whipping Cream
• Salt & Cayenne Pepper to taste

Method:
Melt the butter in a magnalite pot, when the butter is hot add the onion, celery & garlic. Allow the vegetables to saute on medium/high for about 3 to 5 minutes, or until they become translucent. Add the crawfish tails and allow them to ÒbleedÓ their juices, should take about 2 to 3 minutes.
Next, lower the heat to medium/low, add the flour and mix well making sure that all of the flour is incorporated into the butter. Add the evaporated milk and mix well until all of the flour, or white roux, is dissolved. Add the shrimp & allow the mixture to simmer until they become slightly pink. At this point, add the heavy cream & seasonings and mix well.
Finally, add the crabmeat, stirring carefully making sure not to break up the crabmeat too much. Taste for seasoning and adjust if necessary. Place the mixture into your favorite casserole dish, top with fresh shredded cheddar cheese and bake in a 450 degree oven for about 12-15 minutes, or until golden brown.