We have loved Crab au Gratin since the days when we lived in New Orleans. I have spent years searching far and wide for a good recipe, and this is something I have developed with evaporated milk instead of cream, and with a Cajun accent. This dish is very rich, so it is best served as a side dish to something lighter, like sauteed fish and a vegetable.
- 1 Medium Onion, diced
- 1 rib Celery, diced
- 4 scallions – green parts only, diced
- 1 stick butter (You could try substituting some Coconut Oil for part of the butter, but I haven’t tried that yet)
- 1/3 Cup flour (Gluten free flour works fine)
- 10 Ounces evaporated milk
- 1/4 Cup Fresh Parsley, chopped
- 1 Teaspoon Worcestershire Sauce
- 1/8 Teaspoon Garlic Powder
- 1 Teaspoon Old Bay seasoning, or Emeril’s Essence or other Cajun seasoning
- 2 Egg Yolks, beaten
- Salt and Pepper to taste
- 1 Pound lump Crabmeat (You can get the really expensive Crabmeat at Whole Foods or a local seafood market. I find that the lump Crabmeat from Costco is good and about half the price)
- 8 – 12 Ounces grated Cheddar Cheese
- Preheat oven to 375 degrees.
- Take a nice heavy saucepan and melt the butter over medium-low heat. Add the Onion, Celery and Scallion tops and cook slowly until they are clear and soft. Do not brown them.
- Keep on a very low heat and add the following, one at a time, making sure that each ingredient is well incorporated before adding the next – Flour, then Milk (adding a little bit at a time making sure it is fully incorporated), then Parsley, Worcestershire, Old Bay, and Garlic Powder. Remove from the heat. You can taste it now and see if it needs Salt or Pepper. I always add at least a bit of freshly ground Black Pepper even if I don’t add salt.
- Add the well beaten Egg Yolks, mix well, cover and let it sit for 10 minutes.
- Now, add the Crabmeat and mix well.
- Fill individual gratin dishes or a shallow casserole, leaving room for the Cheese at the top. Sprinkle the Cheese on top.
- Bake at 375 Degrees until the Cheese is brown and crusty along the edges.