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Recipe for :

Baked Seafood au Gratin

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all-purpose flour
1lb fresh crab meat
4 cups water
1lb medium shrimp, peeled and deveined
1/2lb bay scallops
1/2lb flounder fillets
3 cups milk
1 cup shredded, sharp cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1/2 cup grated parmesan cheese

  • Lightly grease one 13 x 9 x 2 inch baking dish.
  • In a heavy skillet, sauté the onion and pepper in 1/2 cup of the butter or margarine. Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently.
  • Add the crab meat and stir well. Press this mixture into the bottom of the prepared baking dish and set aside.
  • In a large dutch oven, bring the water to the boil. Add the shrimps, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
  • Pre-heat oven to 350ºF (180ºC).
  • In a heavy saucepan, melt the remaining 1/2 cup of butter over low heat. Stir in the remaioning 1/2 cup of flour. Cook and stir constantly for 1 minute. Gradually add the milk and 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly.
  • Stir in the shredded cheddar cheese, vinegar, Worcestershire sauce, salt, pepper and hot sauce.
  • Add the cooked seafood and stir gently.
  • Spoon the seafood mixture over the crabmeat crust and sprinkle with the parmesan cheese.
  • Bake in the pre-heated oven for 30 minutes or until lightly browned. Serve immediately.

Serves 4 - 5

Martin James