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.
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
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
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