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Pride of the Parish Crabmeat au Gratin

Source of Recipe

From "Taste of Tremé" by Todd-Michael St. Pierre


Recipe Introduction

"This rich and filling dish is a staple in many Creole and Cajun restaurants across south Louisiana. You'll find it from Orleans to Calcasieu parishes in many variations and flavorings, but the very best are always made with a thick, rich béchamel sauce, quality lump crab, and a nice mild cheese. I call for Cheddar here, but you can substitute your favorite cheese instead. This dish goes perfectly with a good chardonnay!"

List of Ingredients

◦  ½ cup unsalted butter
◦  1 cup finely chopped white onion
◦  1 Tbsp minced garlic
◦  ½ cup diced yellow bell pepper
◦  1 rib celery, finely chopped
◦  2 Tbsp chopped green onion
◦  ½ cup all-purpose flour
◦  1 (12-ounce) can evaporated milk
◦  1 tsp salt
◦  1 Tbsp minced fresh parsley
◦  ½ tsp cayenne pepper
◦  ½ tsp black pepper
◦  2 egg yolks, slightly beaten
◦  1 pound fresh or packaged lump crabmeat (remove all shell fragments)
◦  1 pound Cheddar cheese, shredded


Recipe

Preheat the oven to 375° F. Butter a 1½-quart casserole dish.

Melt the butter in a large skillet over medium heat. Add the onion, garlic, bell pepper, and celery, and cook, stirring, until the onion is translucent, about 7 minutes. Add the green onions and cook, stirring, until softened, about 4 minutes.

Add the flour and stir until incorporated. Gradually add the evaporated milk, salt, parsley, cayenne pepper, and black pepper, stirring constantly. Cook until thickened, about 5 minutes. Remove from the heat.

Add about 1 teaspoon of the sautéed vegetables to the beaten eggs and stir vigorously. Add the egg mixture to the remaining vegetables in the skillet and stir vigorously with a wooden spoon until thoroughly incorporated. Return the skillet to the stove over low heat and cook until thickened, about 5 minutes. Remove from the heat and gradually fold in the crabmeat.

Pour the mixture into the prepared casserole dish. Top evenly with the Cheddar cheese, and bake until golden and bubbly, about 22 minutes.


Serves 4 to 8