Crabmeat Au Gratin Recipes

CRABMEAT AU GRATIN

Steps:

• 1. Saute onions and celery in butter. Blend in flour. Pour in milk, stirring constantly. Temper egg yolks by adding a little of the mixture to the eggs and stirring until well blended. Add back to the pan. Add salt and peppers. Cook 5 minutes on medium low heat. Put crab meat in large bowl pour cooked sauce over crab meat blending well. Add mushrooms.
• 2. Place in a greased 9x13 pan. Sprinkle with cheese. Bake 375*F for 10-15 minutes until cheese is lightly brown.
• 3. ** Note - Now that my family has grown by two son-in-laws that love to eat - I found I need to double this recipe... I doubled all ingredients except the crabmeat - I added 1 pound of boiled shrimp..

CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375°F Grease a 12 x 8-inch baking dish.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
• Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
• Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
• Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.

NEW ORLEANS CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.

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.

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.

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.

CRABMEAT AU GRATIN

Steps:

• Melt butter. Add onions, celery, bell pepper and pimiento and saute until soft.
• Stir in flour and blend well.
• Add hot half and half, stirring; cook, stirring until sauce thickens.
• Add wine, salt, and cayenne.
• Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with grated cheese.
• Bake in preheated 375 degree oven 15 to 20 minutes, or until bubbly.