Best Louisiana Blue Point Lump Crabmeat Alfredo Recipes

TONY'S CRABMEAT AU GRATIN

Tony's Crabmeat Au Gratin image

A nice version of a Southern favorite - mushrooms are a great adddition that compliment the flavors! Another great recipe unearthed from Tony's Seafood in Louisiana. ;)

Provided by Mommy Diva

Categories Spreads

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup green onion, chopped
2 tablespoons celery, chopped
1/2 cup mushroom, chopped
3 tablespoons butter
1 cup white sauce (see below)
1 lb lump crabmeat
hot sauce, to taste
salt, to taste
1/8 teaspoon black and red pepper blend
1 cup cheddar cheese, grated
1/4 cup butter
1/4 cup flour
1 3/4 cups milk, scalded
salt and pepper

Steps:

Saute green onions, celery and mushrooms in butter, set aside.
Start white sauce:
Melt butter in heavy saucepan.
Blend in flour, stirring constantly until smooth.
Remove from heat and add milk a little at a time.
Season to taste and cook on low heat until thick and bubbly.
Add White sauce, crabmeat, salt and pepper.
Place in greased baking dish and top with cheese.
Bake at 350 for 20-25 minutes.
Serve with salad and bread for a quick easy and TASTY dinner! Can be served with a sliced small baguette or other bread as an appetizer!

Nutrition Facts : Calories 611.6, Fat 41.6, SaturatedFat 23.1, Cholesterol 188.5, Sodium 1025.8, Carbohydrate 19.4, Fiber 0.8, Sugar 3.4, Protein 39.8

NEW ORLEANS CRABMEAT AU GRATIN

New Orleans Crabmeat Au Gratin image

This is such a good dish. I would order this every time we went to Don's Seafood Hut in Lafayette....still do when I go home to visit. I have tried many recipes, and this is the closest I can come to theirs. This is a collaboration of many different recipes I have tried.

Provided by SkinnyMinnie

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 ounce dry white wine
1/4 cup onion, grated
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1 dash hot sauce
1 1/2 cups cheddar cheese, grated
salt and black pepper
1 tablespoon garlic, minced
3 tablespoons flour
parsley, chopped for garnish

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.