Cajun Crabmeat Au Gratin Recipe
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Cajun Crabmeat Au Gratin

By: Dennis Morazan  
"Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family."

Rating: This weblink has been rated 32 times with an average star rating of 4.4 Read Reviews (30)

Rate/Review | 1,713 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 egg yolks
  • 12 fluid ounces heavy cream
  • 1/4 cup butter
  • 1 large yellow onion, minced
  • 1 stalk celery, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Creole seasoning
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded American cheese
  • 1 pound cooked crabmeat
  • 1 cup shredded sharp Cheddar cheese
  • 1 bunch green onions

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
  2. Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
  3. Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 477 | Total Fat: 37.8g | Cholesterol: 214mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by MAGGIE MCGUIRE 
This was an outstanding crab dish, Dennis! I served it at my seafood-themed brunch and people... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2006 by Kim B. 
I also live in Louisiana and have used this basic recipe for years. My family loves it! ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by SUZANNEFRANCES 
Took this to our friday night card party and everyone loved it. I did tweak the receipe... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2006 by DietTech77 
This is a decent recipe, but a little too salty. I would definitely make this again, but I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2007 by Skybird 
I am a Personal Chef and I have made this for a few of my clients and my family. Everyone just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by SCL67 
My family absolutely loved this recipe. I did add a little more cheese than required, but this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2007 by Gamechef, lower your LDL 
Skip the American cheese, sustitue for a good sharp cheddar and my family loves this! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2006 by TROLLHEAD1 
This was sooooo good! My husband is also from Louisiana and he just loved it as well as my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by DINERIGHT 
I found this too rich, too salty for my tastes, and that was using low-fat milk instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2006 by aliceandtrixie 
Very good, I followed the recipe exactly. Served it with crackers to friends at a small get... MORE

 
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