A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried ...

Remove from heat, fold in scallions and set aside. In a bowl, combine crabmeat, cream cheese, heavy cream, 2 tablespoons onion mixture, salt, Sriracha sauce and lemon juice, and mix well.

Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop. Mix the breadcrumbs ...