Wednesday, August 17, 2011

Crabmeat Au Gratin

This is another recipe from the cookbook that my sister-in-law, Darlene made me.  It is rich and creamy and we like to eat it with crackers.
  • 1 lb. of lump crabmeat
  • 1 celery stalk, chopped
  • 1 large onion, chopped
  • ½ bell pepper, chopped
  • 2 cloves of garlic, minced
  • ¼ C. flour
  • 1 pint of half and half
  • ½ stick of butter
  • 1 t. kosher salt
  • ¼ t. black pepper
  • ½ t. cayenne pepper
  • 2 egg yolks, beaten
  • 1 C. grated cheddar cheese
  1. Preheat oven to 375 degrees
  2. In a skillet, sauté the onions, celery, bell pepper in butter, until limp
  3. Add garlic and cook for 1 minute
  4. Add the flour, then pour in the half and half gradually and stir constantly
  5. Add the egg yolks, salt and peppers
  6. Add the crabmeat and mix will
  7. Spray a casserole dish with a cooking spray and transfer the mixture to the baking dish
  8. Sprinkle the grated cheese on top of the mixture and bake for 20 minutes or until the cheese is lightly browned
Tips and Tricks:
  • This can be made ahead and kept in the refrigerator until you are ready to serve it.  Don’t put the cheese on top until you are ready to bake it and serve it.
  • I serve this with crackers.  Flaky buttery crackers like Club or Ritz are good.

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