CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CRAB AU GRATIN - NEW ORLEANS STYLE

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Fish and Seafood
    Prep Time:       Cook Time:       Total Time:  

1 lb jumbo lump crabmeat
3 1/2 cups hot whipping cream
1/4 cup butter
1/4 cup each diced celery and onions, chopped red and yellow green bell peppers, and green onions
1 tsp diced garlic
1 oz dry white wine
1 tbsp lemon juice
Hot pepper sauce
1/4 cup grated cheddar cheese
1/4 cup chopped parsley and chopped green bell pepper
3 tbsp flour

Preheat oven to 375. In a heavy bottomed 2-quart saucepan, melt butter over medium high heat. Add the vegetables and garlic and saute 3-5 minutes or until vegetables are wilted. Be careful not to brown the vegetables. Sprinkle in the flour and blend into the mixture.

Whisk hot cream into saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to simmer. Add next 3 ingredients. Sprinkle in half the cheddar cheese, stirring constantly until cheese has melted. Season to taste with salt and pepper. Add chopped parsley and green bell pepper. If mixture becomes too thick, add a small amount of hot water or whipping cream.

Place equal parts of lump crab in the bottom of 6 au gratin dishes, top with sauce and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbly. Serves 6



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

New Orleans Deviled Crab Salad
   by sgre52160



1 1/2 lb crab meat 2 stalk celery, chopped fine 1/2 cup green onions, chopped fine 1 medium bell pepper, chopped fine 1/2 bunch parsley, chopped fine 2 oz pimientos, chopped fine 3 dashes Worces




New Orleans-style Bbq Shrimp
   by sgre52160



1 stick butter, no substitutes 1 tsp Worcestershire sauce 1 tbsp ground black pepper 1/4 tsp of ground rosemary 1 clove crushed garlic 1+ tsp salt Tabasco (to taste) 2 to 2 1/2 lbs. jumbo shrim




New Orleans Style Bbq Shrimp - Truffles
   by suemunzlinger



… Yield: 4 servings For Creole seasoning: 2 tablespoons kosher salt 2 tablespoons black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon dried thyme 1/4 c




New Orleans-style Corn Chowder
   by ICOOK2



Be sure to save the cobs for the chowder. Serves 6 to 8 6 ears corn 2 (15-ounce) cans whole kernel corn 5 cups low-sodium chicken broth 4 ounces andouille sausage , finely chopped




New Orleans Style Chicken Stew
   by sgre52160



1 bunch green onions, coarsely chopped 2 ribs celery, diced 1 large red bell pepper, diced 4 boneless, skinless chicken breasts, cut into bite-size pieces 1/4 cup flour 1 tsp thyme 1/8 tsp cayen





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.