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Big Al’s CRABMEAT AU GRATIN




Source of Recipe


Big Al at Mimi's


Recipe Introduction


Al says that this recipe is adapted from a recipe by John Breaux (who seems to be a Louisiana politician). This is a very, very good and simple crab casserole. The other ingredients add a gooey richness to the dish without masking the sweet crabmeat. I served this over some sautéed polenta cakes for dinner the night I made it and then used the leftovers as a dip. Delicious! My notes are in brackets: [ ].


Recipe Link: http://recipecircus.com/recipes/BigAl/FISHandSEAFOOD/Big_Als_CRABMEAT_AU_GRATIN_.html

List of Ingredients




1/2 large onion
2 ribs celery
1 to 2 cloves of chopped garlic
1 sticks butter
2 tablespoons flour
1cup plus one ounce evaporated milk
1 egg yolk
1 lb lump white crabmeat
red (cayenne) pepper, to taste
Tabasco, to taste
1-2 teaspoons Worcestershire sauce
Salt to taste and Cajun seasoning to taste
8 ounces mild white cheddar cheese, grated


Recipe



Chop onion, garlic and celery and sauté in butter over medium heat until soft. Stir in flour. Heat for 2 more minutes [until flour is cooked and smells nutty]. Then, stir in evaporated milk. Mix well and remove from heat [bring just to a boil to thicken]. Add egg yolk and crabmeat. Add seasonings to taste. Stir in cheese, reserving a small amount to sprinkle on top. Bake in casserole dish at 350 deg F for 15 to 20 minutes, until bubbling. [I added everything before gently stirring in the crabmeat, so it wouldn't break up].

Serves 6 as main course, 10-12 as dip.