1 lb. Lump crabmeat, picked through
1lb. 36/40 size shrimp, peeled
Paprika, as needed
Preheat oven to 375 F. Divide the crab evenly amongst the gratin dishes, followed by the shrimp. Dot the butter on top of the crab and shrimp. Sprinkle with the paprika. Bake in the oven until the shrimp is just cooked, and the tops are barely browned (8-10 mins ).
Note: This dish could also be cooked under the broiler, making sure to cook in the middle rack.
White Wine Garlic Butter
1/2 lb. butter, unsalted, softened
1/2 oz. parsley flakes, dried
1/4 tsp black pepper, coarse grnd
1 or 2 garlic cloves, minced
1/4 tsp Kosher Salt
1 tsp lemon juice, fresh squeezed
1/2 oz. white wine, preferably a good one
1/4 tsp Awful Arthur’s Crab Spice (or Old Bay)
Make sure that the butter is soft enough to whip. Add the remaining ingredients and whisk until evenly incorporated.