CRAB AU GRATIN
This is something you HAVE to try at least once in your lifetime!! Absolutely amazing! Imagine Au Gratin potatos WITHOUT the Potato & add in the Crabmeat instead! Sounds delicious right?
My boyfriend and I first had it earlier this year down at Mike Anderson's Seafood in Gonzales Louisiana! It was absolutely delicious & I decided right then that I just HAD to figure out how to make it. Now I have only tried to make it once ( for my bf's birthday ) & it turned out good, but I know that next time I will do better.
You can also purchase Mike Anderson's cookbook where you can find the original recipe, but it gets pricey, so until then.... THIS SHOULD DO IT!!!! Enjoy!
1/3 cup unsalted butter
1 large onion, finely chopped
1 medium celery stalk, finely chopped
½ cup all-purpose flour
2 (12-ounce) cans low-fat evaporated milk
2 egg yolks
3/4 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon black pepper
1 pound fresh crabmeat, picked over for shells and cartilage
1 cup shredded Cheddar
1. Preheat oven to 375F. Grease a 12 x 8-inch baking dish.
2. Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
3. Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
4. Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
5. Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown. Serves 8.