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Crabmeat au Gratin

Source of Recipe

From "Besh Big Easy: 101 Home Cooked New Orleans Recipes" by John Besh


Recipe Introduction

"This dish is pure comfort food. I love to make the white sauce in the pan, then add the crab and really fresh cheese, like the Italian white melting cheeses—fontina, mozzarella, or provolone. Sherry adds sweetness to all that cheesy, crabby goodness."

List of Ingredients

â—¦  4 tablespoons butter
â—¦  2 green onions, chopped
â—¦  1 clove garlic, minced
â—¦  4 tablespoons flour
â—¦  1 ½ cups milk
â—¦  2 tablespoons sherry
â—¦  2 dashes Zatarain's Shrimp & Crab Boil
â—¦  4 dashes Tabasco
â—¦  Salt and pepper
â—¦  1 pound crabmeat
â—¦  1 ½ cups grated mozzarella cheese
â—¦  ½ cup grated cheddar cheese


Recipe

Preheat the oven to 400° F.

Melt the butter in a heavy skillet, add the green onions and garlic, and soften over medium-high heat, stirring often. Add the flour and continue stirring for about 5 minutes, then add the milk and keep stirring until the sauce thickens, about another 5 minutes. Add the sherry, crab boil seasoning, Tabasco, salt, and pepper and remove from heat.

Combine the mozzarella and cheddar. Mix the crabmeat and 1 ¾ cups of the cheeses into the skillet. Pour into a baking dish and top with remaining cheese. Bake for about 10 minutes, until golden brown and bubbly. Serve with plenty of bread for scooping.

Serves 4 to 6