Microwave Crawfish au Gratin - Crawfish Pie

6 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
5.0/5 (4)
Microwave Crawfish au Gratin - Crawfish Pie
This is a great appetizer with crawfish, sharp cheddar, and Swiss cheese served on Ritz crackers or as a main course in a pre-baked pie shell. I always make a double batch as it seems to disappear FAST!

Ingredients

6 servings
  • 2 tbsp butter
  • 1 bunch green onions- scallions chopped
  • 2 tbsp flour
  • 1/2 cup whipping cream
  • 1/4 cup white wine
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/4 tsp Tabasco or to taste
  • 1/4 tsp garlic powder
  • 6 ounces sharp cheddar cheese
  • 3 ounces Swiss cheese grated
  • 1 pound crawfish tails (shrimp or lump crabmeat may be substituted)

Step-by-Step Instructions

  1. In microwave, combine onions and butter in a 2 quart microwave-safe casserole dish and cook on High for 3 minutes until onions are softened.
  2. Add flour, cream, wine, salt, cayenne pepper, Tabasco, and garlic powder. Stir to combine. Cook on High in microwave for 1 1/2 - 2 minutes until mixture thickens slightly.
  3. Stir both cheeses into the hot mixture until completely melted and smooth. Add crawfish tails and stir to combine. Cover with wax paper and cook on High 6-10 minutes, stirring every 3 minutes, until crawfish are heated through and mixture is bubbly.
  4. To serve as appetizer: Spoon warm mixture into a serving dish and serve with Ritz crackers or toasted baguette slices.
  5. To serve as pie: Pour hot filling into a pre-baked 9-inch pie shell and serve warm with a fresh salad.

Common Problems and Solutions

Q: Why is my cheese sauce grainy or separated?

A: Make sure your mixture is hot before adding the cheese, and stir constantly until fully melted. If the microwave overheats it, the cheese can break. Try reducing power to 70% if this happens.

Q: Can I make this ahead of time?

A: Yes, you can prepare the filling and refrigerate it. Reheat gently in the microwave at 50% power, stirring frequently, until warmed through. The texture is best when served fresh, but it reheats reasonably well.

Q: Why is my mixture too thin or too thick?

A: Microwave power varies between models. If too thin, cook an additional minute to thicken. If too thick, stir in a tablespoon of cream or wine at a time until you reach the desired consistency.

Tips and Techniques

Don’t skip the stirring intervals—they ensure even cooking and prevent hot spots that can overcook the crawfish. If you’re making this as a pie, bake the shell completely before adding the hot filling so it stays crispy.

Ingredient Substitutions

  • crawfish tails: shrimp or lump crabmeat
  • sharp cheddar cheese: white cheddar or Gruyère
  • whipping cream: half-and-half
  • white wine: chicken broth or seafood stock

Equipment Needed

  • 2-quart microwave-safe casserole dish with lid or wax paper
  • Wooden spoon or heat-resistant spatula for stirring
  • 9-inch pre-baked pie shell (if making pie version)

Historical Context

Au gratin dishes are part of Louisiana’s French culinary heritage, traditionally featuring a cheese-crusted top. This quick microwave adaptation became popular in the 1980s and 90s when busy Cajun cooks wanted the rich flavors without the time commitment.