New Orleans Crabmeat Au Gratin
Indulge in the rich, creamy flavors of New Orleans Crabmeat Au Gratin, a decadent Southern classic that's perfect for any special occasion or elegant dinner. This dish combines luscious lump crabmeat with a velvety cheese sauce made from sharp cheddar and Parmesan, enhanced with just the right kick of cayenne and paprika for a bold Creole twist. The mixture is baked to golden perfection under a crispy breadcrumb topping, creating a delightful contrast of textures in every bite. Ready in just 40 minutes, this impressive yet easy-to-make recipe is ideal for entertaining or treating yourself to a taste of New Orleans. Serve it piping hot with crusty French bread or a crisp side salad for a truly unforgettable meal! Keywords: New Orleans Crabmeat Au Gratin, Southern classic, creamy crab dish, Creole recipe, seafood au gratin.
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Recipe Information
Ingredients
- 1 pound lump crabmeat
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.25 cups Parmesan cheese, grated
- 0.25 teaspoons cayenne pepper
- 0.25 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups breadcrumbs
- 3 stalks green onions, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
Instructions
Preheat your oven to 400°F (200°C). Lightly grease four individual gratin dishes or one large baking dish.
Pick through the lump crabmeat carefully, removing any shells or cartilage. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to create a smooth roux.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Continue cooking for 3-4 minutes until the sauce thickens.
Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese. Mix until the cheeses are completely melted and smooth.
Season the cheese sauce with cayenne pepper, paprika, salt, and black pepper. Stir in the chopped green onions, lemon juice, and Worcestershire sauce.
Gently fold the lump crabmeat into the cheese sauce, being careful not to break apart the crab pieces.
Spoon the crab mixture into the prepared gratin dishes or baking dish. Sprinkle the top evenly with breadcrumbs and an additional handful of shredded cheddar cheese, if desired.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Serve hot, garnished with extra green onions or a sprinkle of paprika for presentation. Enjoy with crusty French bread or a side salad.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 8212 mg | 357% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 23.5 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1875 mg | 144% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
