Crabmeat au Gratin

  • Yield 8 servings

Rich and creamy Crabmeat au Gratin needs only a crisp green salad and crusty bread to make a meal.

crabmeat-au-gratin
High Cotton Food Styling & Photography

'This dish is an all-time favorite of my husband, sons and other family members. The first time I made it was Thanksgiving at my home-I should have doubled the recipe!' Serve this rich main dish with a tossed green salad and crusty bread.

Ingredients

1/3 cup unsalted butter
1 large onion, finely chopped
1 medium celery stalk, 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 pound fresh crabmeat, picked over for shells and cartilage
1 cup shredded Cheddar

Instructions

  1. Preheat oven to 375F. Grease a 12 x 8-inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
  3. 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.
  4. Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
  5. Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.

Recipe by Lillie Duhon, Port Neches, Texas

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