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Tag: "crab au gratin"

Baked Potato with Crab Au Gratin Topping

[ 0 ] February 12, 2018

Baked Potato with Crab Au Gratin Topping

Crab Au Gratin is probably Beryl’s all-time favorite seafood dish, so last week when we went out to eat at Mike Anderson’s Seafood Restaurant, there was little doubt what Beryl was going to order.

(Mike Anderson’s has some awesome Crab Au Gratin, along with everything else that is pretty awesome!)

Mike Andersons Crab Au Gratin

Mike Anderson’s Crab Au Gratin

Well, what this did was whet Beryl’s appetite for some more…

Every Saturday night, we video something that Beryl cooks for our Cajun Cooking TV show, that airs on WLFT-TV in Baton Rouge every Monday night (and Tuesday morning).

So, what did she cook on Saturday night this week?

You guessed it – Crab Au Gratin.

Crab Au Gratin

[ 10 ] November 6, 2008

Crab Au Gratin Recipe

Crabmeat Au Gratin

Crabmeat 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!

Fresh Louisiana Crab Meat

Fresh Louisiana Crab Meat

Ingredients for Crab Au Gratin

1 pound fresh white or lump crab meat
4 tablespoons butter
4 tablespoons flour
2 cups Cajun Trinity
2 cloves of minced garlic
1 quart Half and Half
3-5 cups finely shredded Cheddar cheese
Green onions – chopped for mixture and garnish
Parsley – chopped
¼ teaspoon each
nutmeg, white pepper, salt and Tony’s Creole Seasoning
4-6 oven-safe baking dishes
Deep skillet
Baking sheet

How to Make Crab Au Gratin

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 and 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.

Crab Au Gratin

Crab Au Gratin

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. 

Beryl Stokes

Beryl Stokes