Crabmeat Au Gratin
This Cajun staple is decadence in a dish. A rich cream sauce filled with Louisiana lump crab meat and laced with cheese is baked until piping hot and bubbly.
The right technique ensures a perfect dish that is well balanced and incredibly delicious.
Ingredients:
- 6 tablespoons Unsalted butter (divided)
- 3 tablespoons All-purpose flour
- 1 cup Dry white wine (Chardonnay, Pinot Grigio)
- 1 large White onion (chopped)
- 3 cloves Garlic (chopped)
- 3 cups Half and half cream
- 3 ounces Havarti cheese (shredded)
- 6 ounces Mozzarella cheese (shredded)
- 1 lb Louisiana lump crab meat
- Louisiana Love Seasoning Blends to taste
- ½ cup Panko breadcrumbs
Method:
- Preheat oven to 375 degrees.
- Place a medium, heavy saucepan over medium-high heat and add 3 tablespoons of butter.
- Once melted, whisk in flour and cook for 2-3 minutes without allowing it to brown.
- Stir in the wine and allow to thick and cook for 2 minutes.
- Slowly add the cream in four increments allowing mixture to return to a boil each time.
- Reduce heat to medium-low and add 2 tablespoons of Louisiana Love Seasoning Blends.
- Combine the cheeses together and add to sauce in 3 increments making sure each addition is completely melted before adding the next.
- Reduce heat to low, stirring occasionally.
- Pick through crab meat removing any shell fragments.
- 10.Pro Tip: Squeeze the crab meat in your hand to remove as much moisture as possible.
- 11.Fold the crab meat in the sauce, allow it to cook for a minute or two, taste and adjust seasoning, then remove from heat.
- 12.Melt remaining 3 tablespoons of butter and add to the breadcrumbs, stirring until the mixture resembles sand.
- 13.Grease a small (4”X6”) casserole dish, add the crabmeat mixture, and top with breadcrumbs.
- 14.Place on a lined, rimmed baking sheet and baked for 20-25 minutes or until bubbly.
- 15.Place under broiler to brown breadcrumbs being careful not to burn.
- 16.Allow to rest for 10-15 minutes before serving.
Crawfish can be substituted for crab meat.
Make sure to drain the crawfish well through a colander and gently press to remove as much liquid as possible without crushing the tail meat. Collect the liquid and add it to the half and half.
Also, increase the roux to 4 tablespoons of butter and 4 tablespoons of flour.
Stay hungry.
