CRAB au gratin

Nancy J. Patrykus


I have had these shells for awhile. Forgot I had them!
This is the recipe that came with them in the package.
It looks like a good one, and rather easy.
I will be making them soon..and I hope you will also
Pictures and recipe from the package. No Co. name.


★★★★★ 1 vote

20 Min
5 Min


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1/2 lb
crab meat
3 Tbsp
1 small
onion chopped
1/4 c
1-1/4 c
salt & pepper
1/2 tsp
made mustard
1 dash(es)
worcestershire..(a good one)
2 tsp
lemon juice
1/2 c
fresh breadcrumbs
1/2 c
cheddar cheese, finely grated
parsley sprigs & slices of lemon

How to Make CRAB au gratin


  • 1.If using fresh crab, remove all the meat-brown and and white.--
    -from the shell and claws.
  • 2Melt butter and fry the onion until soft.
    Stir in thr flour and cook for 1 minute.
    Add the milk and bring to a boil.
    Stir in the seasonings, mustard, Worcshire sauce and lemon juice,
    simmer for 2 minutes.
  • 3Add the crab mea and heat through thoroughly.
    Spoon into 4-6 small flame proof dishes or scallop shells.
    Mix the bread crumbs with the cheese and and a good shake of of paprika,
    spoon over the crab mixture.
  • 4Place under a moderate hot grilll until the topping is well browned.
    Garnish with the parsley and quartered lemons slices.

    Corrected...sun 6/10/ ...3:23 Pacific..

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