Crab Meat Au Gratin

Crab Meat Au Gratin. Season with salt, pepper, garlic powder, celery salt and cajun seasoning. I usually cut it in half for my family.

Chandler's Whiskey Crab Soup Signature Tastes
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Be sure to use a good melting cheese such as fontina,. How to make crab meat au gratin. Add the shallots and cook them briefly until wilted.

Try substituting shrimp or even crawfish into the recipe.


Melt 4 tablespoons of the butter in a medium sized skillet, add green onion and sauté for 1 minute. Emeril's crabmeat au gratin recipe. Bake at 375 degrees for 10 to 15 minutes or until light brown.

Stir in hot milk and continue stirring until it comes to a boil, then turn heat to simmer.


Butter au gratin dishes, individual ramekins or a small casserole dish; 350 degrees f is the temperature of the oven. Au gratin refers to the crusty topping that appears on the top of a cheese dish after it is removed from the oven or broiler.

Serve with warmed naan bread, fresh veggies or crackers.


Our tastes now run to lighter main dishes so we’ve adapted it to be offered as a dip or spread. Crab legs should be placed in a deep glass dish or casserole with 1/2 inch of water. This is a wonderful crabdish for a dinner party.

While the vegetables cook, vigorously whisk the.


To read more about how our southern cuisine is adapting to today’s healthier lifestyles you’ll want to check out southern food: Add onions, celery, bell pepper and pimiento and saute until soft. Preheat the oven to 350°f.

Crabmeat au gratin as a dip or spread.


Sprinkle in the flour a little at a time until fully incorporated. Melt butter in skillet on medium heat. The most famous of all au gratins in louisiana is the jumbo lump crabmeat au gratin.