Crabmeat Au Gratin I

8 servings Prep: 15 m Cook: 25 m Total: 40 m Intermediate
5.0/5 (8)
Rich and creamy crabmeat au gratin with cheddar cheese baked until bubbly and golden—a Louisiana seafood classic that’s perfect for special occasions or when you want to impress. The evaporated milk and egg yolks create an extra-smooth, velvety sauce that clings to every bit of sweet crabmeat.

Ingredients

8 servings
  • 1 stalk celery, chopped
  • 1 cup chopped onions
  • 1 stick margarine
  • 1/2 cup flour
  • 1 (13 oz) can evaporated milk
  • 2 egg yolks
  • 1 tsp red pepper
  • 1 tsp salt
  • 1 lb crabmeat
  • 1/2 lb cheddar cheese, grated

Step-by-Step Instructions

  1. Preheat oven to 375°F. Lightly grease a casserole dish and set aside.
  2. Sauté onions and celery in margarine over medium heat until wilted, about 5-7 minutes. Blend in the flour while whisking to form a roux. Pour in evaporated milk gradually, stirring constantly to avoid lumps.
  3. Add the egg yolks, salt and red pepper. Cook for another 5 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
  4. Gently fold crabmeat into the mixture, being careful not to break up the lumps. Pour into the prepared casserole dish and sprinkle with grated cheddar cheese.
  5. Bake at 375°F for 10-15 minutes or until cheese is melted and lightly browned on top.

Common Problems and Solutions

Q: Why is my sauce lumpy?

A: Add the evaporated milk very gradually while whisking constantly after making the roux. If lumps form, you can strain the sauce through a fine-mesh sieve before adding the crabmeat.

Q: Can I prepare this ahead of time?

A: Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then add 5-10 minutes to the baking time if baking straight from the fridge.

Q: How do I know when the sauce is thick enough?

A: The sauce should coat the back of a spoon and slowly drip off. If you draw a line through it with your finger, it should hold its shape for a moment before closing back up.

Tips and Techniques

Use lump crabmeat if possible for the best presentation and texture. When folding in the crabmeat, use a gentle hand to keep those lumps intact. Butter can be substituted for margarine for a richer flavor. Serve over rice or with classic cornbread for a complete meal.

Ingredient Substitutions

  • crabmeat: chopped cooked shrimp or crawfish tails
  • cheddar cheese: Gruyère or white American cheese
  • evaporated milk: half-and-half or whole milk
  • margarine: butter

Equipment Needed

  • Whisk
  • Medium saucepan or skillet
  • Casserole dish
  • Grater for cheese

Historical Context

Au gratin dishes became popular in Louisiana as French cooking techniques merged with local ingredients. The abundance of Gulf crabmeat made it a natural choice for this rich, cheese-topped preparation.