Crab Meat Au Gratin
photo by Rinshinomori
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 453.59 g crabmeat, white (from body)
- 44.37 ml butter
- 118.29 ml onion, finely chopped (or scallions)
- 59.14 ml celery, finely chopped
- 14.79 ml all-purpose flour
- 354.88 ml milk
- 1 egg yolk, well beaten
- 29.58 ml fresh lemon juice
- 2.46 ml prepared mustard
- 177.44 ml grated American cheese (or Cheddar)
- 0.25 ml ground nutmeg
- 44.37 ml breadcrumbs
- 0.25 ml white pepper
- 59.14 ml cheddar cheese, extra for topping
- 0.25 ml cayenne pepper
- 0.25 ml paprika
directions
- In a heavy saucepan, over moderate heat, melt butter, add onions and celery.
- Cook, stirring occasionally until onions are soft and transparent but not brown.
- Stir in the flour, blend well.
- Add milk, stirring constantly until smooth.
- Add pepper, nutmeg, mustard and cheese.
- Take pot away from heat.
- Beat egg yolk and lemon juice.
- Then add crabmeat, mix well.
- Butter baking pan or individual baking dishes.
- Add onion/cheese mixture to baking pan.
- Pour egg mixture over all.
- Combine cheese and breadcrumbs, sprinkle over top of mixture, then add dash of paprika.
- Bake at 350 degrees F for 15 to 20 minutes until top is au gratin, brown and crusty.
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Reviews
-
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.
RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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