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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crabmeat Au Gratin Recipe

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This recipe for Crabmeat Au Gratin is from COOKING WITH THE WISE ONE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 stick butter
1/4 c. flour
1 c. half & half
1 c. sharp cheddar cheese or Parmesan
1 lb. crabmeat
1 t. salt
1 t. mace (optional)
1 t. Worcestershire
1/4 c. white wine or sherry


breadcrumbs
Parmesan
paprika
Directions:
Directions:
Make a white sauce in a double boiler:
Melt butter. Stir in flour and cook, stirring constantly, until mixture is smooth. Gradually stir in half & half and stir until thickened. Add cheese to melt.

Remove cartilage & shell pieces from crabmeat and drain. Mix white sauce, salt, mace, Worcestershire, and wine with crabmeat. Put in greased casserole dish. Top with bread crumbs, Parmesan cheese, and paprika. Bake at 350º for 30 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
It's best to use a double boiler for making the white sauce. It can be made in a regular saucepan, but it is easy to scorch, so be very careful not to cook on too high of a temperature and stir continuously.

 

 

 

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