Crabmeat AuGratin II

  • Yield : 8 servings
  • Servings : 8 servings
  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m
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Everyone loves to eat a crab and find it filled with lots of succulent meat. 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.


  • 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 1

Sauté onions and celery in margarine until wilted. Blend in flour slowly with this mixture, and then pour in milk gradually, stirring constantly. Add egg yolks, salt & pepper. Cook 5 minutes.

Step 2

Add crabmeat to the mixture and pour in a lightly greased casserole dish. Sprinkle cheddar cheese over the top.

Step 3

Bake at 375 degrees for about 10-15 minutes or until lightly brown.

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