Crab Meat Au Gratin

Kathy Sterling


I grew up on the Texas Gulf Coast and my father loved to fish, crab and shrimp when he had time off. We are of Cajun decent, so I am privledged to have a lot of wonderful recipes passed on from my family and friends. This is a wonderful dish. I make it in small dishes and freeze the extras to have on hand.


★★★★★ 1 vote

35 Min
10 Min


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1/2 c
celery, finely chopped
1 medium
onion, finely chopped
1 stick
1/2 c
unbleached white flour
1 can(s)
evaporated milk (13 oz.)
1 lb
white crab meat
1 tsp
1/4 tsp
black pepper
1/4 tsp
red pepper
egg yolks
1/2 lb
american cheese, grated

How to Make Crab Meat Au Gratin


  • 1Saute’ celery and onions in butter until tender.
  • 2Slowly blend in flour and mix well
  • 3Pour in milk slowly, stirring constantly until well blended.
  • 4Add egg yolks, salt, black and red pepper. Cook on medium heat for 5 minutes until sauce thickens.
  • 5Rinse crab meat and put into a mixing bowl. pour the cooked sauce over the crab meat. Blend ingredients well and pour into a greased casserole dish or individual oven proof dishes.
  • 6Sprinkle with grated cheese and bake at 375 degrees for 10-15 minutes or until light brown.

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About Crab Meat Au Gratin

Course/Dish: Fish, Side Casseroles, Seafood

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