Shreveport Crabmeat Au Gratin
Indulge in the rich, Southern charm of Shreveport Crabmeat Au Gratin, a decadent dish that combines tender lump crabmeat with a luscious, creamy cheese sauce for the ultimate comfort food experience. This recipe features a perfectly balanced blend of sharp cheddar and Parmesan cheeses, accented with aromatic garlic, sautéed onions, and a kick of cayenne pepper and Old Bay seasoning for bold, savory flavor. Topped with golden, crispy breadcrumbs and fresh parsley, this baked seafood casserole is perfect for a dinner party appetizer or a cozy weeknight dinner. Serve it hot with crusty bread or crackers to soak up every bite of cheesy, crab-filled goodness. Ready in just 45 minutes, this crowd-pleasing dish brings a taste of Louisiana straight to your table! Keywords: Shreveport Crabmeat Au Gratin, creamy crab casserole, baked seafood dish, Southern-inspired recipes.
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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 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 0.25 teaspoon cayenne pepper
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a shallow baking dish and set aside.
Inspect the lump crabmeat for any shell fragments and set the crabmeat aside.
In a medium-sized saucepan, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the onions and garlic, whisking constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook the mixture, stirring frequently, until it thickens and coats the back of a spoon, about 5 minutes.
Remove the saucepan from heat and stir in the sharp cheddar cheese and 1/4 cup of Parmesan cheese until melted. Add the cayenne pepper, Old Bay seasoning, salt, and black pepper. Mix well to combine.
Gently fold the lump crabmeat into the cheese sauce, being careful not to break up the pieces too much.
Pour the crabmeat mixture into the prepared baking dish, spreading it out evenly. In a small bowl, combine the breadcrumbs and remaining 1/4 cup of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the dish.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving. Serve hot with toasted bread or crackers.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.2 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 346 mg | 27% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 386 mg | 8% | |
*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.
