Crabmeat au Gratin


crabmeat au gratin

MAKES 4 SERVINGS

Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux and Louisiana Cookin’

  • 1/2 cup butter
  • 1 cup finely chopped onion
  • 1 stalk celery, finely chopped
  • 2 tablespoons chopped green onion
  • 1/2 cup all-purpose flour
  • 1 12-ounce can evaporated milk
  • 1 teaspoon salt
  • 1 tablespoon fresh, minced parsley
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 2 egg yolks, slightly beaten
  • 1 pound Gulf lump crabmeat, picked over for shells
  • 1 pound Cheddar cheese, grated

Preheat oven to 375°F.

Add butter to a skillet set over medium heat. When butter is melted, add onion and celery and sauté until onion is translucent, about 8 minutes.

Add green onions and cook until softened, about 3 minutes. Add flour and mix until incorporated.

Gradually add milk and seasonings, stirring constantly. Cook until thickened, about 5 minutes. Remove from heat.

Add a small teaspoon of sautéed vegetables to beaten eggs and stir vigorously to temper eggs. Add egg mixture to remaining vegetables in skillet and beat vigorously with a wooden spoon until thoroughly incorporated. Reduce heat to low and cook until thickened, about 5 minutes.

Remove from heat and gradually fold in crabmeat. Pour mixture into a greased 1 1/2-quart casserole dish.

Top evenly with cheese. Bake until golden and bubbly, about 20 minutes.

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