Crab Au Gratin Recipe
Crab Au Gratin has got to be my all time favorite thing to order at a seafood restaurant. I order Crabmeat Au Gratin every time we go to Mike Anderson’s Seafood Restaurant or Boutin’s Restaurant. They each make it a little different, but both are excellent.
Occasionally, I travel for my job to places that have no clue what good Cajun cooking is. So, the first thing I want to do coming from the New Orleans airport is stop in Gonzales, Louisiana at Mike Anderson’s and get some Fried Crab Claws and Crab Meat Au Gratin.
Mike likes the Shrimp Norman. I’ll have to show you how to make that soon. Anyway, here is my version of Crabmeat Au Gratin. Enjoy!
Ingredients for Crab Au Gratin
1 pound fresh white or lump crab meat
4 tablespoons butter
4 tablespoons flour
2 cups Cajun Trinity
2 cloves of minced garlic
1 quart Half and Half
3-5 cups finely shredded Cheddar cheese
Green onions – chopped for mixture and garnish
Parsley – chopped
¼ teaspoon each
nutmeg, white pepper, salt and Tony’s Creole Seasoning
4-6 oven-safe baking dishes
Deep skillet
Baking sheet
How to Make Crab Au Gratin
Preheat oven to 400 degrees.
Place your baking dishes on a baking sheet and spray with cooking spray.
Melt 4 tablespoons of butter and sauté the Cajun Trinity and garlic until well wilted.
Gradually add 4 tablespoons of flour and stirring for 2 minutes or so.
Add in Half and Half mixing well.
Cook on medium heat for 10 minutes to form a thick white sauce.
Stir constantly to prevent scorching or burning.
Turn off the heat. Stir in seasoning at ¼ teaspoon each, 3-4 cups of cheese, small amount of green onions and parsley. Mix well.
Fold in the crabmeat. Spoon the mixture into individual baking dishes. Cover with additional cheese.
Bake at 400 degrees for 10-15 minutes.
You can probably bake longer for a darker browning on top. You just need to watch it to keep from burning.
Also, optional after the 15 minutes, turn the oven on broil to brown the cheese on top.
Carefully remove from the oven and garnish with chopped green onions or a parsley sprig.
Serves well with a steamed vegetable or side salad and crusty French bread.
Note: The leftovers reheated well and were fantastic served with crackers like an appetizer.
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I love your website, and enjoyed the recipe for Crabmeat au Gratin New Orleans Style.
In my estimation, your website, which I’ve accessed for the very first time, is superb….very user-friendly. The TV Clip was most helpful, seeing the Chef actually doing it!
I wanted to do something very similar years ago, but could never interest anyone in backing the effort, so it never got off the ground. I had the entire thing, including a business plan, documented on my computer in Pearlington, MS, which was just about wiped off the map by Katrina, so that ends all my personal and other documents and records! But, I’m most pleased that someone else has done it, and has done such a remarkably good job of it. Whoever is the “brains” behind this initiative deserves a huge round of applause! Hope it is as good for you as I know it will be for New Orleans. I wish you prosperity and good health for the coming year.
H. Gordon Howze
Gulfport, MS
Crabmeat au Gratin is one of my favorite dishes, and when I found your wonderful recipe, I decided to try it for Christmas, a special occasion, at the price for lump crabmeat, these days. Purchased all the ingredients at Rouse’s in Gulfport, because with them, there’s never a question of getting top quality, fresh stuff. I made some mistakes in the execution of the recipe that caused it not to thicken quite properly, and probably overdid the vegetable seasonings, but in all, I’d have to say probably an 8 out of 10 grade. I’m a native New Orleanian, last living in Metairie and moving to Mississippi, and at age 73, I think I know a little about what is and is not good food, at least according to my tastes. I’m anxious to try more of your recipes, and the next time, I’m trying for a “10” on the Crabmeat au Gratin! Thanks!
coming year.
H. Gordon Howze
Gulfport, MS
Comment by H. Gordon Howze on 24 December 2009:
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Crabmeat au Gratin is one of my favorite dishes, and when I found your wonderful recipe, I decided to try it for Christmas, a special occasion, at the price for lump crabmeat, these days. Purchased all the ingredients at Rouse’s in Gulfport, because with them, there’s never a question of getting top quality, fresh stuff. I made some mistakes in the execution of the recipe that caused it not to thicken quite properly, and probably overdid the vegetable seasonings, but in all, I’d have to say probably an 8 out of 10 grade. I’m a native New Orleanian, last living in Metairie and moving to Mississippi, and at age 73, I think I know a little about what is and is not good food, at least according to my tastes. I’m anxious to try more of your recipes, and the next time, I’m trying for a “10? on the Crabmeat au Gratin! Thanks!
Very good! I have tried others but this was definitely the best. I added crab boil spice and some cayenne as well as some gouda and havarti cheese. I will definitely make again. Thanks
Thank you for the delicious Crabmeat au Gratin recipe! The matching video clip was very helpful, and actually encouraged me to make your recipe, because I was able to see you perform each step. The day before trying your recipe, I tried another online recipe, which was absolutely horrible. I give your crabmeat au gratin 10 glorious stars! I followed the recipe precisely. My son and I both enjoyed it. Ironically, he viewed your recipe on You Tube sometime before I found it. Had leftovers the next day, and it was even better!!! You have a great site and I love the video assistance. I will not use another recipe… this will be my staple going forward. I can’t wait to try your specialties. Thank you!!!
I used to order this dish from LongHorn’s SteakHouse Called Flo’s Bake then they changed the name to Crab & shrimp Au’Gratin anyways I thought it was the best thing my taste buds ever tasted! Since then they(LongHorns)do not make it anymore and I was looking around for a similar recipe and have stumbled upon a few that have been the worst thing I’ve ever had but This recipe is the exact forget that it’s better than LongHorn’s I made this last night for my Mother and I. It was Sooooo GOOD I will be making it again and again
Thanks for the great Louisiana Crab Au Gratin recipe! I only lived in Louisiana for a year but I miss the wonderful Cajun cooking so much. We can’t get good crawfish here in Missouri, but we can get decent crab meat. I actually baked this recipe in individual 6 to 8 ounce ramekins lined with puff pastry made from scratch. It was unbelievably delicious!
Now if only someone would figure out a way to ship live crawfish I would have a big boil with potatoes and corn and invite all my neighbors just like we did in Louisiana!
Hi Carol,
Thanks for trying our Crab Au Gratin recipe, and for your great comment.
Tony’s Seafood is the biggest and best seafood market in Baton Rouge, and they ship fresh seafood!
http://www.tonyseafood.com/index.php
Thanks again for visiting Cajun Cooking TV.
Beryl and Mike
I’m from New Orleans, and grew up eating crabmeat au gratin. This is by far the best recipe!! Thank you!!!
Good stuff!
Is there a way to make a large batch of this for a crowd?
Hi Michelle,
Thank you for your great question!
If I were to do it for a crowd as a hot dip, I suggest double milk, flour, butter, and crab.
Beryl