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Home » Classic Southern Recipes

Published: Aug 17, 2021 · Modified: Nov 19, 2024 by Pam

Crab Au Gratin Recipe

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A simple crab au gratin recipe is adapted from one of a much loved, but long gone restaurant on the Georgia coast. It can be jazzed up with seasonings and spices if you prefer and is best served as a dip or spread.

small dish or crab au gratin
Jump to:
  • Where the recipe originated
  • Crabmeat au gratin as a dip or spread
  • Make your crab au gratin spicy or keep it mild
  • The basics of how to make it:
  • 📖 Recipe
  • More seafood favorites

Where the recipe originated

Go into any bar, restaurant or gathering of people along the Georgia coastal area which includes the islands of Jekyll, St. Simons and Sea Island and say the words "Emmaline and Hessie" and you've sparked a conversation.

Gone for many years now, the restaurant was named for two ferries which ran between the mainland and the islands before the causeways were built. Emmaline and Hessie's was, of course, known for seafood. The memories created there are treasured to this day.

At one time there was a cookbook written with many of the favorite Emmaline and Hessie recipes. It's out of print now, but a family member of mine who lives in the area came by a copy and shared it with me temporarily. That's where I found the original crab au gratin recipe.

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Crabmeat au gratin as a dip or spread

Back in the Emmaline and Hessie days it was served as a main dish. Our tastes now run to lighter main dishes so we've adapted it to be offered as a dip or spread.

crostini being dipped in crabmeat au gratin

To read more about how our southern cuisine is adapting to today's healthier lifestyles you'll want to check out Southern Food: Then and Now. Another crab filled southern favorite is She Crab Soup, and it's easier than you think.

Here we're serving it in a small cast iron baking dish and dipping with toasted baquette slices and celery sticks. But you could offer any type of sturdy veggie and the crackers or flatbread of your choice.

Emmaline and Hessie's version was also made with mild cheddar cheese and we much prefer a sharp cheddar. You can handle that choice any way you like.

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Make your crab au gratin spicy or keep it mild

The original recipe is very simple with the predominant flavors being the crab meat and the cheese. You can certainly punch up the flavor with some seasonings, though.

We love Cajun and Creole flavors and you'll find a lot of those recipes around here. In fact, our Cajun Crab Dip and Jambalaya Dip both use our favorite Tony Chachere's Original. A spoonful of it in this crab au gratin would be super tasty!

If you're an Old Bay lover add a teaspoon at the end, or for just a kick of heat, how about ½ teaspoon of cayenne pepper?

crab au gratin with crostini & celery

The basics of how to make it:

  • Start with good quality lump crabmeat, jumbo lump if you can find it. The crabmeat can be fresh, frozen that has been thawed, or canned that has been drained.
  • Make a basic cream sauce (specific directions are in the recipe card below).
  • Use a good cheddar cheese that you have grated yourself.
  • A small baking dish that holds heat well is great for your crab au gratin. This is similar to ours.

If you're a crab lover like us, you're going to want to check out our 17 favorite crab dishes list.

📖 Recipe

Crab Au Gratin

Pam
A simple crab au gratin recipe is adapted from one of a much loved, but long gone restaurant on the Georgia coast. It can be jazzed up with seasonings and spices if you prefer, and is best served as a dip or spread.
4.87 from 37 votes
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people
Calories 204 kcal

Ingredients
  

  • 1½ Tablespoons butter cut into pieces
  • 1 Tablespoon all purpose flour
  • ½ cup whole milk
  • ¼-½ teaspoon salt see notes below
  • 1½ Tablespoons dry white wine
  • ¾ cups grated cheddar cheese, divided
  • 8 ounces lump crab meat
  • ½ teaspoon paprika
  • ½ teaspoon Cajun or Creole Seasoning optional
  • ½ teaspoon Old Bay seasoning optional
  • ¼-½ teaspoon cayenne pepper optional

Instructions
 

  • Melt butter in skillet over medium low heat.
  • Whisk flour into butter until smooth.
  • Gradually add milk, whisking as you add. Stir in salt.
  • Whisk in wine and raise heat to medium until mixture starts to bubble.
  • Reduce heat to low and simmer for 2-3 minutes, stirring constantly.
  • Stir in ½ cup of cheese and seasonings and stir until melted.
  • Fold in crab meat, trying not to break up lumps too much.
  • Pour mixture into a small baking dish and top with remaining cheese and paprika.
  • Bake at 350° for 12-15 minutes, or until bubbling.

Notes

  • whole milk gives the richest flavor, but 2% milk may be substituted
  • up to 1 cup freshly shredded cheddar cheese may be used, reserving a little to sprinkle on top
  • Cajun seasoning and/or Old Bay seasoning are optional additions
If using Cajun seasoning or Old Bay seasoning you will need to adjust salt accordingly, as both contain salt. 
 

Nutrition

Calories: 204kcalCarbohydrates: 4gProtein: 17gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 60mgSodium: 804mgPotassium: 201mgFiber: 0.3gSugar: 2gVitamin A: 711IUVitamin C: 4mgCalcium: 219mgIron: 1mg
Keyword au gratin, crab
Tried this recipe?Let us know how it was!

Note: This recipe has been updated as of July 24, 2023.

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Reader Interactions

Comments

  1. Alisa Infanti says

    August 17, 2021 at 8:56 am

    5 stars
    This was amazing! I love the cheesy topping!

    Reply
    • Pam says

      August 17, 2021 at 9:04 am

      Thanks so much, Alisa!

      Reply
  2. Michele says

    August 17, 2021 at 9:41 am

    5 stars
    This crab au gratin was a hit! Thanks for the delicious recipe.

    Reply
    • Pam says

      August 17, 2021 at 10:09 am

      Thank you for dropping by with a star rating, Michele! We really appreciate it.

      Reply
  3. Beth says

    August 17, 2021 at 9:52 am

    5 stars
    This is going to be so delicious and very tasty! My daughter and I love crab, and this won't disappoint! So excited to try this recipe soon! Sounds fantastic!

    Reply
    • Pam says

      August 17, 2021 at 10:08 am

      Hope you both love it, Beth! Thanks!!!

      Reply
  4. Laura Arteaga says

    August 17, 2021 at 9:53 am

    5 stars
    This recipe brings out the best flavours of butter and cheese, loved it so much. Thanks for sharing, will make it again soon! 🙂

    Reply
    • Pam says

      August 17, 2021 at 10:08 am

      Thanks, Laura. It's really all about the crab!

      Reply
  5. Toni says

    August 17, 2021 at 10:15 am

    5 stars
    This was a really huge hit at my house! That cheesy topping is totally irresistible!

    Reply
    • Pam says

      August 17, 2021 at 1:01 pm

      Thanks so much, Toni! We're glad y'all loved it.

      Reply
  6. Betty says

    August 20, 2021 at 4:45 pm

    what could be used in place of the wine?

    Reply
    • Pam says

      August 23, 2021 at 8:42 am

      Hi Betty, Chicken broth or stock would be an acceptable substitute.

      Reply
  7. D.G. Lewis says

    December 31, 2021 at 7:34 pm

    Thank you for this great recipe! My family and friends absolutely loved it. Please keep these recipes coming.

    Reply
    • Pam says

      January 02, 2022 at 5:29 pm

      Awwww... thanks so much! If you get a chance to come back and leave a star rating it would be really helpful for us.

      Reply
  8. Tina says

    July 23, 2022 at 7:49 am

    How many servings is this recipe please ?

    Reply
    • Pam says

      July 24, 2022 at 2:58 pm

      Hi Tina, Served as an appetizer it would make about 6-8 servings.

      Reply
  9. Rosemary says

    October 10, 2022 at 1:37 am

    Can the complete recipe be frozen,thawed in frig overnight then cooked in oven?

    Reply
    • Pam says

      October 10, 2022 at 9:48 am

      I would think so, Rosemary, but we have not tested freezing it.

      Reply
  10. Rob says

    May 13, 2023 at 12:21 pm

    I hope this is as close to and as good as Williams Seafood in Savannah. I sure do miss going there when I go to Savannah to visit family.

    Reply
  11. mimi rippee says

    August 23, 2023 at 6:44 pm

    This is beautiful. I just recently got some crab meat from Harbour House Crabs, so now I have a great source!

    Reply
  12. Fay says

    January 13, 2024 at 3:38 pm

    Does the recipe call for real wine or cooking wine ?

    Reply
    • Pam says

      January 15, 2024 at 9:36 am

      Fay, We always use real wine, but if you prefer you can use cooking wine.

      Reply
  13. Liv Banks says

    April 05, 2024 at 8:14 pm

    5 stars
    This looks so good, definitely will give it a try, my hubby would love a dish like this.

    Reply
  14. Tanya Livingston says

    June 05, 2024 at 2:38 pm

    5 stars
    Perfect in every way!

    Reply
4.87 from 37 votes (30 ratings without comment)

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