Crabmeat AuGratin II

8 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
5.0/5 (4)
Everyone loves to eat a crab and find it filled with lots of succulent meat. This rich, cheesy crabmeat au gratin with a creamy sauce and melted cheddar makes a wonderful appetizer or side. A crab that has a dense amount of crabmeat is considered “full”. When going crabbing, for the fullest crabs go when the moon is in the cycle from a half moon waxing through the full moon and to the half moon waning. Generally in the other half of the cycle the crabs are not nearly as full.

Ingredients

8 servings
  • 1 stalk celery, chopped
  • 1 cup chopped onion
  • 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.
  2. Sauté onions and celery in margarine over medium heat until wilted, about 5-7 minutes. Blend in flour slowly with this mixture, stirring constantly to create a roux. Pour in evaporated milk gradually, stirring constantly until smooth and slightly thickened.
  3. Add egg yolks, salt, and red pepper to the sauce. Cook 5 minutes, stirring frequently, until sauce is thick and creamy.
  4. Gently fold crabmeat into the mixture, being careful not to break up the lumps. Pour into the prepared casserole dish. Sprinkle grated cheddar cheese evenly over the top.
  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 flour gradually while stirring constantly, and make sure the roux is smooth before adding the milk. Pour the milk in slowly while whisking to prevent lumps from forming.

Q: Can I use different types of crabmeat?

A: Yes! Lump crabmeat gives the best presentation, but claw meat or a mix works fine and is more economical. Just pick through it carefully to remove any shell fragments.

Q: Why is my au gratin watery?

A: Make sure to cook the sauce long enough after adding the egg yolks (the full 5 minutes) so it thickens properly. Also, if using pasteurized crabmeat, drain any excess liquid before adding to the sauce.

Tips and Techniques

Pick through the crabmeat carefully to remove any shell fragments before adding it to the sauce. Fold it in gently to keep the crab lumps intact for better presentation. For extra richness, you can use half butter and half margarine instead of all margarine.

Ingredient Substitutions

  • cheddar cheese: Gruyère, Swiss, or a mix of cheddar and Parmesan
  • evaporated milk: heavy cream or half-and-half
  • margarine: butter
  • crabmeat: crawfish tails or chopped shrimp

Equipment Needed

  • Large skillet or sauté pan
  • Whisk
  • Casserole dish (9x13 or 2-quart)
  • Oven

Historical Context

Au gratin dishes became popular in Louisiana when French cooking techniques met the abundance of Gulf seafood. The term “au gratin” refers to the browned, cheesy crust on top, a technique that Louisiana cooks adapted to showcase their prized crabmeat in a rich, creamy casserole perfect for special occasions.