2 crabs, dorado and shrimp


Two crabs, a dorado and a shrimp went into a bar ...
They never left. This was a seafood splurge day.

A. mixed seafood casserole


This is a delicious combination, very similar in method to the Scallops au Gratin recipe, but with different ingredients. Be careful not to overcook the seafood. It will get dry and chewy.


This is what you need for 8 servings:

  • 2 lbs. king crab
  • 1 lb. jumbo shrimp
  • 1 lb. dorado aka mahi mahi
  • 2 cups Mornay sauce
  • 8 large Dungeness shells, boiled
    or use ramekins, scallop shells, ...
  • 1 cup breadcrumbs
  • 1 cup grated melting cheese
    e.g. Swiss, Chihuahua, Cheddar...
    I used chopped Swiss and grated cheddar

1 qt. thick Mornay sauce:

  • 1 ½ tbsp. flour
  • 1 ½ tbsp. butter / cooking oil
  • 1 egg
  • 3 cups milk
  • up to 1 cup gruyere (Swiss), chopped fine
  • up to 1 cup Emmental or Swiss, chopped fine


Pic1: seafood casserole served in a crab shell



Pic2: ingredients
Pic3: steamed
Pic4: steamed, cleaned


Pic5: fill the shell
Pic6: add sauce
Pic7: add cheese


Pic8: baked
Pic9: dig in
Pic10: enjoy

B. crab & shrimp salad

I didn't make 8 servings of this; only made two because there's only two for dinner. The remainder of the crab and shrimp became sandwich spread. The remainder of the fish was given a different destiny.

The crab flavor is so dominant that the shrimp is hardly noticeable. By adding some shrimp, you get more of that delicious crab salad. :-)


This is what you need for 2 servings:

  • 1 cup crab meat, cooked, shucked
  • 1 cup small-medium shrimp, cooked, peeled
  • 1--2 tbsp. mayo
  • 1-2 tbsp. tomato ketchup
  • salt to taste
Pic11: crab salad on toast


Pic12: crab & shrimp
Pic13: crab salad
Pic14: crab and shrimp salad