"Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family." — Dennis Morazan
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12 fluid ounces
yellow onion, minced
1 1/2 teaspoons
shredded Cheddar cheese
shredded American cheese
shredded sharp Cheddar cheese
This was an outstanding crab dish, Dennis! I served it at my seafood-themed brunch and people gobbled it right up. Unsure of the spicy-index of the crowd, I cut the salt, cayenne and Cajun seasoning in half. I increased the crab to 1 1/2 pounds, as well as the eggs to 3. Didn't seem to ruin the dish at all. Next time I'm making this for my family, I will go back to your original recipe. We like it spicey!
This is a decent recipe, but a little too salty. I would definitely make this again, but I will look for ways to cut the salt. Omit salt in recipe, rinse seafood before prep, check sodium profile on cheese, etc.
I am a Personal Chef and I have made this for a few of my clients and my family. Everyone just fell in love with it. The only change that I made to it was I added some toasted bread crumbs about 3 minutes before I took it out of the over and it added a nice crunch. One of my clients used it as a Holiday Dip for her party and it ran out in the first 30 minutes of the party!!! Hats Off To You for a Job Well Done!!
Took this to our friday night card party and everyone loved it. I did tweak the receipe somewhat. Used 3 cans of crabmeat instead of the lump. Also added 1/2 t old bay seasoning and 1/2 t garlic pepper. Instead of American Cheese, used a bag of mixed cheeses because that is what I had on hand. And believe it or not, this tastes even better the 2nd day! Thanks for the great recipe Dennis. It will become a staple for our parties for sure.
As a New Orleanian there is NO WAY I could use American cheese! lol (sorry recipe writer). I used all sharp cheddar and extra cayenne to spice it up. I also baked it WITH the green onion instead of adding it later.
I also live in Louisiana and have used this basic recipe for years. My family loves it! Instead of the heavy cream I use one can of evaporated milk and I also substitute the crab meat with Imitation crabmeat on occassion. This is only because one of my children deosn't like real crab (go figure?). Any way it is an excellent recipe.
This was sooooo good! My husband is also from Louisiana and he just loved it as well as my daughter. I gave 5 stars because I followed the recipe without diversion. I agree however with other users to omit the salt, but the family already told me this is a keeper! Thanks Dennis!
My family absolutely loved this recipe. I did add a little more cheese than required, but this is definitely the best crabmeat au gratin I have tasted/made. I like the fact that there were no bread crumbs to dry it out. I would highly recommend it (and have!) to anyone. In fact, I plan to prepare this for some very picky "cooks" in our family, and am convinced they will love it as well. It is also good as a dip with chips or crackers.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Crabmeat Au Gratin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 338
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