Crab Au Gratin Casserole Recipes

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

CRABMEAT AU GRATIN

Steps:

• Preheat oven to 350°F. Melt butter in medium saucepan on medium-low heat. Add onion and parsley; cook and stir 3 minutes or until onion is tender. Add flour; cook and stir until lightly browned. Slowly stir in milk; continue cooking until mixture begins to thicken
• Stir in 1/2 cup of the cheese, Creole Seasoning and hot pepper sauce. Reduce heat to low; cook and stir until cheese is melted. Gently stir in crabmeat. Pour mixture into greased 1-quart baking dish. Sprinkle with remaining cheese
• Bake 20 to 30 minutes or until mixture begins to bubble around the edges

ASPARAGUS CRAB AU GRATIN

Steps:

• Place asparagus in a greased 1-qt. baking dish.
• Top with crab and cheese and set aside.
• In a saucepan, melt 2 tablespoons butter.
• Stir in flour until smooth.
• Whisk in milk, mustard, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in lemon juice.
• Pour over asparagus.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over top.
• Bake, uncovered, at 350° for 30 minutes or until heated through.

SHRIMP AND CRABMEAT AU GRATIN

Steps:

• Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken.
• Saute shrimp and crabmeat in butter.
• Add sherry, sharp cheese, and hot cream sauce.
• Season with salt and pepper.
• Heat thoroughly and pour into a casserole or individual au gratins.
• Sprinkle top with cracker crumbs, Romano cheese, and paprika.
• Dot with butter and cook at 350 degrees until golden brown.

CRABMEAT AU GRATIN

Steps:

• Saute onions and celery in butter until wilted.
• Blend flour in well with this mixture.
• Pour in milk gradually, stirring constantly.
• Add egg yolks, salt, red and black pepper.
• Cook for 5 minutes.
• Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat.
• Blend well and then transfer to a lightly greased casserole and sprinkle with grated American Cheese Bake at 375 for 10- 15 minutes or light brown.

SIMPLE AND SINFUL CRAB AU GRATIN

Steps:

• Preheat the oven to 200C/400°F.
• Flake the white crabmeat and combine with the brown crabmeat in a bowl and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking for one minute. In a separate pan, gently heat the double cream.
• Remove the butter and flour mixture from the heat and whisk in the heated cream. Return to the heat, gently bring to a boil, then simmer, whisking for a minute or two until thickened.
• Add three quarters of the cheese, the cayenne and paprika and two-thirds of the crab. Season with a little bit of salt and freshly ground pepper.
• Divide the remaining crabmeat between six ramekins. Top with the creamy crab and cheese mixture, and sprinkle the remaining cheese over the top.
• Place the ramekins onto a baking tray and bake in the preheated oven for 15 minutes or until bubbling hot and golden.
• Serve the crab au gratin with triangles of toasted fresh bread or rounds of ciabatta and a simple green herb salad.

PARTY-FAVORITE CRABMEAT AU GRATIN

Steps:

• Pre-heat oven to 350°F.
• Melt 4 Tbsp butter in medium size saucepan; add onions, green onions and parsley.
• Sauté until onion is clear.
• Stir in garlic, crabmeat,Creole Seasoning (to taste), and hot sauce; reduce heat to low and continue cooking.
• In a separate saucepan, melt remaining butter over medium heat, add 2 Tbsp flour and lightly brown, stirring occasionally.
• Slowly add stock and continue cooking until mixture begins to thicken.
• Add ½ of cheddar cheese, stir until melted.
• Pour mixture into crab and carefully stir.
• Turn into greased casserole and top with remaining cheddar and mozzarella.
• Bake 20 to 30 minutes.
• Serve hot as a main course or with toasted French bread or crackers for a great hot appetizer.