Crab Au Gratin
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.
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
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.
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.
Calories: 204 kcal Carbohydrates: 4 g Protein: 17 g Fat: 13 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.2 g Cholesterol: 60 mg Sodium: 804 mg Potassium: 201 mg Fiber: 0.3 g Sugar: 2 g Vitamin A: 711 IU Vitamin C: 4 mg Calcium: 219 mg Iron: 1 mg