You can prepare the Crabmeat Au Gratin in many different ways. However, chef Mike finds the Cajun style cooking the best. Here in the video below, you can see how crab meat is prepared along with cheese and lots of herbs!
2 Tablespoon, minced
1⁄2 Cup (8 tbs), chopped (for mixture and garnish)
1⁄4 Cup (4 tbs), chopped
5 Cup (80 tbs), finely shredded
2 Cup (32 tbs) (onion, celery and green bell peppers)
Half and half
Fresh white crab meat/Lump crab meat
1. Preheat oven to 350 degrees.
2. Place your baking dishes on a baking sheet and spray with cooking spray.
3. Warm up the Half & Half in the microwave for a minute and a half.
4. Melt 4 tablespoons of butter and sauté the Cajun Trinity until well wilted.
5. Gradually add 4 tablespoons of flour and stirring for 2 minutes or so.
6. Next add in the garlic and stir.
7. Then add in Half & Half mixing well. Bring it to a slow boil and simmer on medium heat for 10 minutes to form a thick white sauce.
Stir constantly to prevent scorching or burning.
8. Turn off the heat. Stir in seasoning at ¼ teaspoon each, green onions and parsley. Mix well.
9. Next add in half of the cheese and mix it really well.
10. Fold in the crabmeat. Spoon the mixture into individual baking dishes. Cover with additional cheese.
11. Bake at 400 degrees for 5-10 minutes.
12. Carefully remove from the oven and garnish with chopped green onions or a parsley sprig. Serves well with a steamed vegetable or side salad and crusty French bread.
You can turn the oven on broil to brown the cheese on top.
Never mind if you love crabmeat or not, this recipe is worth a shot. Simply because this Cajun styled treat prepared by Beryl Stokes boasts of a slew of luscious ingredients including fresh crabmeat, cheese, and loads of herbs. Simple and satisfying, this dish is likely to get you hooked to it for good.