77 Ratings
  • 5 Rating Star 50
  • 4 Rating Star 15
  • 3 Rating Star 6
  • 1 Rating Star 3
  • 2 Rating Star 3

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

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

475.65 calories; 25.37 g protein; 9.92 g carbohydrates; 1.32 g dietary-fiber; 1.92 g sugars; 37.56 g fat; 22.9 g saturated-fat; 212.22 mg cholesterol; 1707.87 IU vitamin-a-iu; 8.13 mg niacin-equivalents; 0.21 mg vitamin-b6; 9.29 mg vitamin-c; 68.4 mcg folate; 368.07 mg calcium; 1.25 mg iron; 57.04 mg magnesium; 454.39 mg potassium; 1166.74 mg sodium; 0.12 mg thiamin; 338.07 calories-from-fat; 8 percent-of-calories-from-carbs; 70 percent-of-calories-from-fat; 21 percent-of-calories-from-protein; 43 percent-of-calories-from-sat-fat


Reviews (70)

Read All Reviews

Most helpful positive review

Skybird
12/10/2007
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!!
(52)

Most helpful critical review

Anonymous
01/07/2010
Way too salty! people rate this high then comment to omit salt. nts.
(3)
77 Ratings
  • 5 Rating Star 50
  • 4 Rating Star 15
  • 3 Rating Star 6
  • 1 Rating Star 3
  • 2 Rating Star 3
Skybird
12/10/2007
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!!
(52)
MAGGIE MCGUIRE
02/09/2004
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!
(47)
Anonymous
02/03/2004
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.
(34)
Anonymous
01/03/2011
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.
(25)
Kim B.
06/23/2006
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.
(20)
Anonymous
01/22/2006
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.
(19)
Linda
03/01/2006
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!
(15)
Anonymous
02/09/2004
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.
(12)
Anonymous
11/28/2007
Skip the American cheese sustitue for a good sharp cheddar and my family loves this!
(12)