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My review
Cajun Crabmeat Au Gratin
Dennis Morazan
"Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family."
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Ingredients
1 h 20 m servings 476Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 7178 Ratings
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Most helpful positive review
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...
Most helpful critical review
1/22/2006
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 prof...
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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...
4/13/2003
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 seaso...
4/15/2003
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 gar...
1/2/2011
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 inste...
6/23/2006
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 Imi...
1/22/2006
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 prof...
3/1/2006
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...
11/28/2007
Skip the American cheese, sustitue for a good sharp cheddar and my family loves this!
8/30/2003
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 b...