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Made this with fresh crab meat and cut back on cheese amount due to fat content. Just topped with bread crumbs and the egg mixture. It was great and my DH agrees, I'll make this one again !!!
A delicious crab au gratin that is very easy to put together. It is somewhat similar to some of the deviled crab recipes but unlike deviled version, less spicy. For this recipe you can certainly use the refrigerated, frozen, or canned version of crab meat. I added some sliced tomatoes after baking to increase the presentation and also to add textural contrast to this dish. I think baking the sliced tomatoes for the last 5-10 minutes in the oven will also be very nice. Thank you for posting this recipe! Made for Cajun photo tab in the Photo forum.