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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.
4.85 from 13 votes


  • 3 Tablespoons butter cut into pieces
  • 2 Tablespoons all purpose flour
  • cup milk
  • ¼-½ teaspoon salt see notes below
  • 3 Tablespoons dry white wine
  • 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


  • 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.


If using Cajun seasoning or Old Bay seasoning you will need to adjust salt accordingly, as both contain salt. 
Tried this recipe?Let us know how it was!