Best Lump Crabmeat Spinach Au Gratin Recipes

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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

LUMP CRABMEAT AU GRATIN/DIP II



Lump Crabmeat Au Gratin/Dip II image

Pappadeaux's is famous for many delicious dishes, the crab & spinach dip being one of the most popular. Here's my version of that amazing dip. Shrimp or Crawfish can be added or substituted for the crabmeat.

Provided by Donna Graffagnino

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 18

1/2 small onion, chopped fine
2 tsp garlic, minced
1/2 c butter
1 lb lump crabmeat
1 Tbsp all purpose flour
4 oz monterey jack cheese, cubed
4 oz philadelphia cream cheese
3/4 c half & half
1 tsp salt
1/2 tsp white pepper
1/2 tsp cayenne pepper
1 bunch green onions, sliced thin
3/4 - 1 c cheddar or colby jack cheese, shredded
1 - 2 baguettes, diagonally sliced
1 - 2 stick butter, melted
2 tsp powdered or granulated garlic
1 Tbsp dried chopped parsley
finely grated parmigiano reggiano

Steps:

  • 1. Preheat oven 350° F. Microwave onions and garlic in microwave safe bowl with just a little water for about 3 minutes or until onions are translucent. Completely drain the liquid and set aside.
  • 2. Melt butter in skillet over medium heat. Add crabmeat and sauté about 3 minutes being careful not to break up crabmeat. Scoop out crab meat and add to onions. Leave the liquid in the skillet.
  • 3. Reduce heat to low and stir flour into the crab/butter liquid until well blended.
  • 4. Add Monterey Jack cheese and cream cheese; stir until cheeses are completely melted.
  • 5. Increase heat to medium and add Half & Half, salt, pepper & cayenne, stirring continuously until mixture begins to boil. Remove from heat immediately.
  • 6. Fold in onions and crab meat, being careful not to break up crabmeat.
  • 7. Pour into 6 individual buttered Ramekins or into a buttered 9 x 9 shallow casserole dish.
  • 8. Sprinkle top with green onions, then top with shredded cheese. If serving as a dip, make the garlic bread now.
  • 9. Put the bread slices on a baking sheet lined with foil. Combine melted butter and granulated garlic then liberally brush on one side of the baguette slices. Sprinkle lightly with parsley and grated parmesan cheese.
  • 10. Put dip in the oven on lower rack and garlic bread on the top rack. Bake for 10 minutes until cheese is melted and dip is hot and bubbly, and garlic bread is toasted. Enjoy!

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

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.

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

This is a wonderful crabdish for a dinner party. I usually cut it in half for my family. It is wonderful.

Provided by Gloria 15x

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup onion, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 tablespoon pimiento, chopped
1/4 cup all-purpose flour
1 cup half-and-half cream, heated
1/2 cup dry white wine
salt
cayenne pepper
1 cup American cheese, grated
2 lbs crabmeat

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.

CRABMEAT AU GRATIN



Crabmeat Au Gratin image

This dish is great served with a tossed green salad and crusty bread. Recipe Source: American Profile

Provided by Ceezie

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup unsalted butter
1 large onion, finely chopped
1 medium celery, finely chopped
1/2 cup all-purpose flour
2 (12 ounce) cans low-fat evaporated milk
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb fresh crabmeat, picked over for shells and cartilage
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 223.3, Fat 14, SaturatedFat 8.3, Cholesterol 115.8, Sodium 480.6, Carbohydrate 8.9, Fiber 0.6, Sugar 1, Protein 15.1

PARTY-FAVORITE CRABMEAT AU GRATIN



Party-Favorite Crabmeat Au Gratin image

I got this recipe from a friend in my recipe club. It was such a hit with my family that I served it for company with rave reviews. My usually finicky son could not get enough of it. Everyone wanted the recipe and there were no leftovers.

Provided by Alskann

Categories     Spreads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 tablespoons butter
1 cup chopped onion
1/2 cup green onion
1/4 cup parsley
1/2 teaspoon garlic
1 lb crabmeat
1 tablespoon creole seasoning (I use Tony Chachere's, amount can be adjusted to personal taste)
2 tablespoons flour
hot sauce (I use Frank's)
1 cup clam broth or 1 cup clam juice
1 cup shredded medium cheddar
1/2 cup shredded mozzarella cheese

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



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.

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