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    Home » Southern Classics » Crab Au Gratin Recipe

    Published: Aug 17, 2021 · Modified: Sep 25, 2021 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

    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.

    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.

    This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

    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.

    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.
    4.89 from 17 votes
    Print Recipe Pin Recipe
    Servings 6 people
    Calories 228 kcal

    Ingredients
      

    • 3 Tablespoons butter cut into pieces
    • 2 Tablespoons all purpose flour
    • ⅔ cup milk
    • ¼-½ teaspoon salt see notes below
    • 3 Tablespoons dry white wine
    • 1¼ cups grated cheddar cheese, divided
    • 12-16 ounces lump crab meat
    • ½ teaspoons paprika
    • 1 teaspoon Cajun or Creole Seasoning optional
    • 1 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 about 5 minutes, stirring constantly.
    • Stir in 1 cup of cheese 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

    If using Cajun seasoning or Old Bay seasoning you will need to adjust salt accordingly, as both contain salt. 
     

    Nutrition

    Calories: 228kcalCarbohydrates: 4gProtein: 17gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 66mgSodium: 781mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 758IUVitamin C: 4mgCalcium: 233mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Categories: Appetizers Tags: appetizers

    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

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