CRABMEAT AU GRATIN
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
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.
CAJUN CRABMEAT AU GRATIN
Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.
Provided by Dennis Morazan
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h20m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 9.9 g, Cholesterol 212.2 mg, Fat 37.6 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 22.9 g, Sodium 1166.7 mg, Sugar 1.9 g
CRAB MEAT AU GRATIN
This recipe comes from a famous New Orleans restaurant but I don't remember which one! However, I remember the taste of the dish and have been trying to duplicate for years. This is very good!
Provided by Witch Doctor
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy saucepan, over moderate heat, melt butter, add onions and celery.
- Cook, stirring occasionally until onions are soft and transparent but not brown.
- Stir in the flour, blend well.
- Add milk, stirring constantly until smooth.
- Add pepper, nutmeg, mustard and cheese.
- Take pot away from heat.
- Beat egg yolk and lemon juice.
- Then add crabmeat, mix well.
- Butter baking pan or individual baking dishes.
- Add onion/cheese mixture to baking pan.
- Pour egg mixture over all.
- Combine cheese and breadcrumbs, sprinkle over top of mixture, then add dash of paprika.
- Bake at 350 degrees F for 15 to 20 minutes until top is au gratin, brown and crusty.
Nutrition Facts : Calories 331.7, Fat 16.7, SaturatedFat 9.7, Cholesterol 137.9, Sodium 1190, Carbohydrate 16.5, Fiber 1, Sugar 1.9, Protein 28.1
CRABMEAT AU GRATIN
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
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
WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS
"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.)
Provided by BecR2400
Categories Crab
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
- After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
- While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
- Spoon the sauce into a pan and refrigerate overnight.
- To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
- Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
- Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
- Remove from the oven and top each with 1 teaspoon melted margarine.
- Serve very hot.
Nutrition Facts : Calories 422.9, Fat 22.8, SaturatedFat 5.5, Cholesterol 98.5, Sodium 1271.2, Carbohydrate 21.7, Fiber 1.7, Sugar 2.1, Protein 32
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