RECIPE: Crabmeat Au Gratin

Au Gratin refers to the crusty topping that appears on the top of a cheese dish after it is removed from the oven or broiler. The most famous of all Au Gratins in Louisiana is the jumbo lump crabmeat Au Gratin. Try substituting shrimp or even crawfish into the recipe. Crab Au Gratin is a rich dish that goes well as a side with other seafood main courses such as stuffed flounder.


INGREDIENTS

• 1 pound white crabmeat
  
• 1/2 teaspoon prepared mustard
  
• 3 tablespoons butter or margarine
  
• 3/4 cup grated cheese (your choice cheddar or American)
  
• 1/2 cup finely chopped onions or scallions
  
• 1 small pinch ground nutmeg
  
• 1/4 cup finely chopped celery
  
• 3 tablespoons bread crumbs
  
• 1 heaping tablespoon all-purpose flour
  
• dash of white pepper
  
• 1 1/2 cups milk
  
• 1/4 cup extra cheese
  
• 1 egg yolk, well beaten
  
• dash of cayenne pepper
  
• 2 tablespoons fresh lemon juice
  
• Dash of paprika

DIRECTIONS:

In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook, stirring occasionally until onions are soft and transparent but not brown. Stir in the flour, blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat - mix well. Butter baking pan or individual baking dishes. Pour mixture, over all. Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika. Bake 15 or 20 miinutes until top is au gratin, brown and crusty.