Crab Au Gratin
Crab Au Gratin has got to be my all time favorite thing to order at a seafood restaurant. I order Crabmeat Au Gratin every time we go to Mike Anderson’s Seafood Restaurant or Boutin’s Restaurant. They each make it a little different, but both are excellent.
Occasionally, I travel for my job to places that have no clue what good Cajun cooking is. So, the first thing I want to do coming from the New Orleans airport is stop in Gonzales, Louisiana at Mike Anderson’s and get some Fried Crab Claws and Crab Meat Au Gratin.
Mike likes the Shrimp Norman. I’ll have to show you how to make that soon. Anyway, here is my version of Crabmeat Au Gratin. Enjoy!
Ingredients for Crab Au Gratin:
1 lb Fresh white or lump crab meat
4 Tbl butter
4 Tbl flour
2 cups Cajun Trinity
2 cloves of minced garlic
1 quart Half & Half
3-5 cups finely shredded cheddar cheese
Green onions – chopped for mixture and garnish
Parsley – chopped
¼ teaspoon each
Nutmeg, White Pepper, Sea Salt and Tony’s Creole Seasoning
4-6 Oven safe baking dishes (4 cups)
Deep skillet
Baking sheet
To prepare:
Preheat oven to 400 degrees.
Place your baking dishes on a baking sheet and spray with cooking spray.
Melt 4 tablespoons of butter and sauté the Cajun Trinity and garlic until well wilted.
Gradually add 4 tablespoons of flour and stirring for 2 minutes or so.
Add in Half & Half mixing well.
Cook on medium heat for 10 minutes to form a thick white sauce.
Stir constantly to prevent scorching or burning.
Turn off the heat. Stir in seasoning at ¼ teaspoon each, 3-4 cups of cheese, small amount of green onions and parsley. Mix well.
Fold in the crabmeat. Spoon the mixture into individual baking dishes. Cover with additional cheese.
Bake at 400 degrees for 10-15 minutes.
You can probably bake longer for a darker browning on top. You just need to watch it to keep from burning. Also, optional after the 15 minutes, turn the oven on broil to brown the cheese on top.
Carefully remove from the oven and garnish with chopped green onions or a parsley sprig.
Serves well with a steamed vegetable or side salad and crusty French bread.
Note: The leftovers reheated well and were fantastic served with crackers like an appetizer.
Hi. When will you start cooking again and adding to the site? I've been checking and look so ...
Love, Love, Love this video!! The family dancing and just enjoying the cooking is so wonderful! Got my water boiling ...
Now in the North we boil shrimp and we steam shrimp. You put in about an inch of water and ...
You don't boil crabs. YOu put a couple inches of water and dump in some Budweiser, because who would drink ...
Just found your website and have added it to my favorites. I love Cajun food and it's impossible to ...
Beryl estimates that it would serve 8 people. I would go on the safe side if I was cooking for ...
how many does this feed. looking to feed 12 adults and 14 children 
Will you be adding more recipes? Love the food there in Louisiana and love your youtube videos.
Sincerely,
Debbie Rushing
Comment by H. Gordon Howze on 23 December 2009:
I love your website, and enjoyed the recipe for Crabmeat au Gratin New Orleans Style.
In my estimation, your website, which I’ve accessed for the very first time, is superb….very user-friendly. The TV Clip was most helpful, seeing the Chef actually doing it!
I wanted to do something very similar years ago, but could never interest anyone in backing the effort, so it never got off the ground. I had the entire thing, including a business plan, documented on my computer in Pearlington, MS, which was just about wiped off the map by Katrina, so that ends all my personal and other documents and records! But, I’m most pleased that someone else has done it, and has done such a remarkably good job of it. Whoever is the “brains” behind this initiative deserves a huge round of applause! Hope it is as good for you as I know it will be for New Orleans. I wish you prosperity and good health for the coming year.
H. Gordon Howze
Gulfport, MS
Comment by H. Gordon Howze on 24 December 2009:
Crabmeat au Gratin is one of my favorite dishes, and when I found your wonderful recipe, I decided to try it for Christmas, a special occasion, at the price for lump crabmeat, these days. Purchased all the ingredients at Rouse’s in Gulfport, because with them, there’s never a question of getting top quality, fresh stuff. I made some mistakes in the execution of the recipe that caused it not to thicken quite properly, and probably overdid the vegetable seasonings, but in all, I’d have to say probably an 8 out of 10 grade. I’m a native New Orleanian, last living in Metairie and moving to Mississippi, and at age 73, I think I know a little about what is and is not good food, at least according to my tastes. I’m anxious to try more of your recipes, and the next time, I’m trying for a “10″ on the Crabmeat au Gratin! Thanks!
Comment by H. Gordon Howze on 24 December 2009:
coming year.
H. Gordon Howze
Gulfport, MS
Comment by H. Gordon Howze on 24 December 2009:
Your comment is awaiting moderation.
Crabmeat au Gratin is one of my favorite dishes, and when I found your wonderful recipe, I decided to try it for Christmas, a special occasion, at the price for lump crabmeat, these days. Purchased all the ingredients at Rouse’s in Gulfport, because with them, there’s never a question of getting top quality, fresh stuff. I made some mistakes in the execution of the recipe that caused it not to thicken quite properly, and probably overdid the vegetable seasonings, but in all, I’d have to say probably an 8 out of 10 grade. I’m a native New Orleanian, last living in Metairie and moving to Mississippi, and at age 73, I think I know a little about what is and is not good food, at least according to my tastes. I’m anxious to try more of your recipes, and the next time, I’m trying for a “10? on the Crabmeat au Gratin! Thanks!