Best Simple And Sinful Crab Au Gratin Recipes

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.

CRABMEAT AU GRATIN

Steps:

• Preheat oven to 350°F. Melt butter in medium saucepan on medium-low heat. Add onion and parsley; cook and stir 3 minutes or until onion is tender. Add flour; cook and stir until lightly browned. Slowly stir in milk; continue cooking until mixture begins to thicken
• Stir in 1/2 cup of the cheese, Creole Seasoning and hot pepper sauce. Reduce heat to low; cook and stir until cheese is melted. Gently stir in crabmeat. Pour mixture into greased 1-quart baking dish. Sprinkle with remaining cheese
• Bake 20 to 30 minutes or until mixture begins to bubble around the edges

SIMPLE AND SINFUL CRAB AU GRATIN

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.

AIR-FRYER CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and paprika until smooth. Gradually add cream, milk and wine. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in crab, mushrooms and chives; heat through. Stir in cheese just until melted. Transfer to a greased shallow 1-qt. baking dish that fits in air fryer., Preheat air fryer to 375°. Melt remaining 1 teaspoon butter; toss with bread crumbs. Sprinkle over crab mixture. Place dish in air fryer. Cook until bubbly, 8-10 minutes. Let stand for 5 minutes. Serve with crackers and vegetables. If desired, sprinkle with additional minced chives.

CRAB AU GRATIN

Steps:

• Preheat broiler.
• In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
• Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
• Add cream, ¼ cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
• Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
• Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
• Broil gratin about 4" from heat 2 minutes, or until bubbling and golden, and serve with toasts.
• Serve with thinly sliced French bread, lightly toasted.
• Variation: Using Portabello Mushrooms: Remove gills and broil (gill side down) about 2 minutes. With gill side up fill with mixture and return to broiler until golden on top.

CRAB MEAT AU GRATIN

Steps:

• Preheat the broiler to high.
• Melt two tablespoons of the butter in a saucepan over medium heat. Add the flour and blend well. Do not brown. Add the milk and cook, stirring with a whisk, until blended and smooth. Season with cayenne pepper, nutmeg, salt and pepper.
• Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
• Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat. Add the shallots and cook them briefly until wilted. Add the crab meat and cook briefly, stirring gently. Sprinkle with the remaining sherry.
• Spoon the crab meat into a baking dish and smooth over with a spatula. Cover with the hot sauce and spoon it over with a rubber spatula. Sprinkle with the cheese.
• Place the dish under the broiler until golden brown and bubbling hot.