Crabmeat Au-Gratin III

4 servings Prep: 15 m Cook: 25 m Total: 40 m Intermediate
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Serve this rich, bubbling crabmeat au gratin with crusty French bread to soak up every bit of the creamy sauce, and a simple green salad to balance the richness. Perfect for a special dinner or when you want to treat yourself to a taste of the Louisiana Gulf Coast.
A classic Crabmeat Au Gratin dish with lump crabmeat, sharp cheddar, and a creamy sauce that bakes to golden perfection. Serve with French bread and salad for a WOW meal that’s perfect for special occasions or when you want to impress dinner guests.

Ingredients

4 servings
  • 1 stalk celery, chopped
  • 1/4 stick butter
  • 1 cup white onions, chopped
  • 1 cup green onions (scallions), chopped
  • 1/4 cup flour
  • 1 (13 oz) can evaporated milk
  • 2 egg yolks
  • 1 tsp salt
  • 1/2 tsp red pepper
  • 1/4 tsp black pepper
  • 1 lbs crabmeat
  • 1/2 lbs grated cheddar

Step-by-Step Instructions

  1. Preheat oven to 375 degrees. Sauté celery and onion in butter until softened, about 5 minutes. Slowly blend in the flour, stirring constantly to make a blonde roux. Pour in the milk and stir constantly until the sauce thickens, about 5 minutes.
  2. Add the egg yolks, salt, red pepper, and black pepper. Cook for 5 minutes, stirring constantly, until the sauce is smooth and thickened.
  3. Mix crabmeat into the sauce mixture. Add in a little melted cheese to the dish for an even richer flavor.
  4. Transfer to a 2 quart baking dish or individual boat dishes and sprinkle with the remaining cheese. Bake 10 to 15 minutes until cheese is melted and bubbly and the top is golden brown.

Common Problems and Solutions

Q: Why did my sauce curdle when I added the egg yolks?

A: The sauce was too hot. Always temper egg yolks by whisking a little of the hot sauce into them first, then gradually add the egg mixture back to the pot. Also, reduce heat to low when adding eggs and stir constantly.

Q: Can I make this ahead of time?

A: Yes, prepare the crabmeat mixture and transfer to the baking dish, but don't add the cheese topping yet. Cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes, add the cheese, and bake as directed, adding 5-10 minutes to the baking time if needed.

Q: Why is my au gratin watery?

A: Make sure you cooked the roux long enough to remove the raw flour taste and thicken properly. Also, if using canned or pasteurized crabmeat, drain it well before adding. Fresh lump crabmeat is drier and works best.

Tips and Techniques

Pick through the crabmeat carefully to remove any shell fragments before adding it to the sauce. Use sharp cheddar for the best flavor—mild cheddar won’t give you the same rich taste. For an extra special presentation, serve in individual ramekins or seafood boat dishes.

Ingredient Substitutions

  • crabmeat: cooked shrimp or crawfish tails
  • evaporated milk: half-and-half or whole milk
  • cheddar: Gruyère or Monterey Jack

Equipment Needed

  • 2-quart baking dish or individual boat dishes
  • Heavy-bottomed saucepan for making the roux
  • Whisk for stirring sauce

Historical Context

Au gratin dishes became popular in Louisiana homes in the mid-20th century as a way to stretch expensive seafood like crabmeat into an elegant meal that could feed a family. The French technique of topping with cheese and baking until golden merged perfectly with Louisiana’s abundance of Gulf seafood.