Best Lump Crabmeat Au Gratindip Ii Recipes

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CRAB MEAT AU GRATIN



Crab Meat au Gratin image

Crab Meat au Gratin is the best hot crab dip EVER! You will love this authentic Louisiana recipe. It's an easy, seafood party appetizer!

Provided by Amy Duska

Categories     Appetizer

Number Of Ingredients 13

4 tablespoons butter (unsalted)
3 teaspoons flour
1/2 cup onion (chopped)
1/4 cup celery (chopped)
5 oz. can of evaporated milk
1 egg yolk (beaten)
3/4 cup Swiss cheese (shredded, reserve 3 tablespoons for topping)
8 oz. white crab meat
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup green onion (chopped)
dash of paprika

Steps:

  • In a heavy saucepan, melt the butter over medium heat, add the flour and stir until combined and lightly browned. Add the onion and celery to the mixture and cook on low-medium heat until the vegetables are tender.
  • Add the evaporated milk, egg yolk, cheese, salt, black pepper and cayenne pepper, and stir continuously until the cheese has melted.
  • Gently stir in the crab meat and cook on low heat for 5 minutes to heat through. Turn oven broiler on to HIGH. Scoop the mixture into a small oven-safe baking dish and top with reserved Swiss cheese, green onion and paprika.
  • Place the baking dish onto a cookie sheet and place under broiler for 5 minutes, or until the cheese has melted and started to turn brown and bubbly. Remove from oven and serve warm with crackers.

Nutrition Facts : Calories 276 kcal, ServingSize 1 serving

CRAB AU GRATIN SPREAD



Crab Au Gratin Spread image

For a warm and winning appetizer, Suzanne Zick of Maiden, North Carolina serves this special cracker spread. It's rich tasting and easy to whip up with convenient canned crab.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 2 cups.

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/2 cup half-and-half cream
1/2 cup milk
1/4 cup white wine or chicken broth
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1-1/2 teaspoons minced chives
1/2 cup shredded cheddar cheese
1 tablespoon dry bread crumbs
Assorted crackers

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.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 185mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CRABMEAT AU GRATIN



Crabmeat Au Gratin image

Rich and creamy, this crabmeat au gratin tastes exactly like a dish you'd order at a fancy seafood restaurant. This is full of big chunks of crab. The combination of cheese and crab almost has a sweet and savory flavor. Fresh onion and celery add a lot of flavor and mingles wonderfully with the crab. Serve with hot bread and a...

Provided by Janis McRae

Categories     Seafood

Time 50m

Number Of Ingredients 10

1/2 lb butter
1 stalk(s) celery, chopped fine
2 can(s) evaporated milk (12 oz each)
1 medium onion, chopped fine
1/2 c all-purpose flour
4 oz freshly grated cheddar cheese (about 1 1/2 cups)
2 eggs, beaten
1/4 tsp pepper
1/2 tsp salt
1 lb crabmeat, picked through for shells

Steps:

  • 1. Saute onion and celery in butter until they are soft.
  • 2. Once the vegetables are done, make sure the burner is on medium. Heat and sprinkle in the flour to make the roux. Stir until all of the flour is absorbed and bubbling.
  • 3. Slowly add the evaporated milk stirring as you go. Once it is all added, whisk any lumps out and bring up to a slow simmer.
  • 4. Add beaten eggs and stir constantly. Cook for five minutes on medium to low heat.
  • 5. Add salt and pepper.
  • 6. Remove from heat and fold in crab meat.
  • 7. Stir in cheddar cheese.
  • 8. Pour mixture into a 2-3 quart sprayed baking dish.
  • 9. Bake in a preheated 350 degree oven for 30-40 minutes or until bubbly.
  • 10. Optional: Add a little extra grated cheese for the last 10 minutes of baking.

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

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.

Nutrition Facts : Calories 835.7, Fat 77.1, SaturatedFat 47.8, Cholesterol 317.9, Sodium 623.6, Carbohydrate 9.5, Fiber 0.3, Sugar 0.8, Protein 27.5

SIMPLE AND SINFUL CRAB AU GRATIN



Simple and Sinful Crab Au Gratin image

This decadent, easy-to-make appetizer is made with Parmesan cheese and a tiny bit of cayenne for a little kick. Serve in single-serving ramekins with toasted ciabatta and a green herb salad for an elegant dinner party starter.

Provided by PoisonIvy1983

Categories     Crab

Time 35m

Yield 6 portions, 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons plain flour
1 pint double cream
1 1/2 cups freshly grated parmesan cheese or 1 1/2 cups romano cheese
1 pinch ground cayenne pepper
1 pinch ground paprika
2 (170 g) cans white crabmeat
1 (43 g) can dressed crab or 1 (43 g) can brown crabmeat
salt & freshly ground black pepper

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.

LUMP CRABMEAT & SPINACH AU GRATIN



Lump Crabmeat & Spinach Au Gratin image

This is my version of Pappadeaux's famous dip. It's To Die For!

Provided by Donna Graffagnino

Categories     Cheese Appetizers

Time 40m

Number Of Ingredients 13

1 bag(s) 16 oz frozen or 24 oz fresh chopped spinach
1/2 c butter
1 lb lump crabmeat, picked through for shells
1 Tbsp all purpose flour
4 oz mozzarella cheese, shredded or cubed
4 oz onion & chive philadelphia cream cheese
3/4 c half and half
1 Tbsp sherry (cooking sherry ok)
1 tsp salt
1/2 tsp white pepper
1/4 tsp cayenne pepper, or more to taste
1 c cheddar cheese, shredded
minced parsley or chives for garnish

Steps:

  • 1. Preheat oven 350° F. Microwave spinach according to package directions. Drain liquid, squeeze some excess liquid and set aside.
  • 2. Melt butter in a medium skillet and sauté crab meat about 3-4 minutes over medium heat being careful not to break up crab meat.
  • 3. Gently remove crab with slotted spoon and set aside for later. Leave the liquid in the skillet.
  • 4. In the same skillet stir in the flour and cook on low heat until well blended. Add Mozzarella, cream cheese, and sherry, stir over low heat until cheeses are completely melted.
  • 5. Add Half and Half and seasonings, stir continuously over medium heat until the mixture begins to boil. Remove from heat immediately.
  • 6. Gently fold in the spinach first. Taste for seasonings and adjust if needed. Then fold in the crab meat.
  • 7. Pour into a 9" x 9" shallow casserole dish or 6 individual ramekins. Sprinkle shredded cheese on top and bake for 10 minutes or until cheese is melted.
  • 8. Sprinkle with parsley or chives if desired. Serve piping hot with crusty garlic bread slices.

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

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

SPINACH AND LUMP CRABMEAT AU GRATIN



Spinach and Lump Crabmeat Au Gratin image

Our local newspaper holds a cooking contest once a year and the publishes all of the recipes submitted. This dish was voted the "Grand Champion".

Provided by Luby Luby Luby

Categories     Crab

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) bag frozen chopped spinach
1/2 cup butter
1 lb lump crabmeat
1 tablespoon all-purpose flour
4 ounces monterey jack cheese, cubed
4 ounces Philadelphia Cream Cheese, cubed
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Microwave spinach according to package directions.
  • Drain liquid and set aside.
  • Melt butter in medium skillet.
  • Add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much.
  • Remove crab meat, leaving liquid in skillet.
  • In same skillet, stir in flour and cook on low heat until well blended.
  • Add Monterey Jack cheese and cream cheese, stirring on low heat until completely melted.
  • Add Half and Half and seasonings, stirring continuously on medium heat until mixture begins to boil.
  • Remove from heat immediately.
  • Add spinach and crab meat and carefully fold into sauce.
  • Pour into a 9x9 shallow casserole dish or 6 individual ramekins.
  • Sprinikle shredded cheese on top and bake for 10 minutes or until is melted.

Nutrition Facts : Calories 484.5, Fat 37.7, SaturatedFat 23.2, Cholesterol 162.7, Sodium 1101.5, Carbohydrate 7.3, Fiber 2.5, Sugar 0.9, Protein 30.9

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