- Crabmeat1 PoundWhite
- Celery1 CupChopped
- Onions1 CupChopped White
- Red Bell Pepper1/2 CupChopped Red
- Garlic1 TablespoonsChopped Fresh
- Flour1/2 Cup
- Evaporated milk1Can (13 ounces)
- Eggs2Egg yolks
- Crab boil seasoning1 TeaspoonDry
- Cayenne1/2 Teaspoon
- Black pepper1/4 Teaspoon
- Basil1 TablespoonChopped
- Thyme1 Teaspoon
- Cheddar Cheese1/2 PoundGrated Sharp
In Louisiana and many places there is nothing like a dinner party at home. Although restaurants do the trick, making a dish for your guests adds so much more to a meal. As in a restaurant start off with appetizers, salad, your entree and then dessert. This recipe will surely make a hit at your next dinner party. My brother, Anthony recently made these delicious appetizers and invited his siblings over for a quaint and relaxing dinner. We started off with Crabmeat au Gratin. 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. The most famous of all Au Gratins in Louisiana is the lump crabmeat Au Gratin. Try substituting shrimp or even crawfish into the recipe. You can also add sliced potatoes as well.
Preheat oven to 350 degrees F. In a heavy-bottomed sauté pan, melt butter over medium-high heat.
Add celery, onion, bell peppers and garlic. Sauté until vegetables are wilted, approximately 3-5 minutes.
While vegetables are sautéing, whip egg yolks and evaporated milk until well blended and set aside.
Sprinkle flour over seasoning mixture and blend well into the sauté pan to create a white roux. Do Not Brown.
Using a wire whisk, add milk/egg mixture while stirring constantly to blend into roux mixture.
Season to taste using salt, peppers, basil and thyme.
Continue to blend, cooking 3-5 additional minutes.
Remove from heat and fold 1/4 pound Cheddar cheese into the white sauce mixture and blend until cheese is totally melted.
Place cleaned crabmeat into individual shallow baking dish.
Top with the cheese sauce, then sprinkle with remaining grated cheddar.
Cover and bake until bubbly. Uncover then slightly brown the top of the casserole.
Makes 8 servings