Crabmeat Au Gratin

Janis McRae


An old Southern Louisiana favorite.

Blue Ribbon Recipe

Rich and creamy, this crabmeat au gratin tastes exactly like a dish you'd order at a fancy seafood restaurant. This is full of big chunks of crab. The combination of cheese and crab almost has a sweet and savory flavor. Fresh onion and celery add a lot of flavor and mingles wonderfully with the crab. Serve with hot bread and a salad for a special occasion meal.

Note: We added the optional step of adding more cheese at the end. We love the crust it forms and its cheesy goodness. You can leave it out and this will be just as delicious. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

10 Min
40 Min


  • 1/2 lb
  • 1 stalk(s)
    celery, chopped fine
  • 2 can(s)
    evaporated milk (12 oz each)
  • 1 medium
    onion, chopped fine
  • 1/2 c
    all-purpose flour
  • 4 oz
    freshly grated cheddar cheese (about 1 1/2 cups)
  • 2
    eggs, beaten
  • 1/4 tsp
  • 1/2 tsp
  • 1 lb
    crabmeat, picked through for shells

How to Make Crabmeat Au Gratin


  1. Saute onion and celery in butter until they are soft.
  2. Once the vegetables are done, make sure the burner is on medium. Heat and sprinkle in the flour to make the roux. Stir until all of the flour is absorbed and bubbling.
  3. Slowly add the evaporated milk stirring as you go. Once it is all added, whisk any lumps out and bring up to a slow simmer.
  4. Add beaten eggs and stir constantly. Cook for five minutes on medium to low heat.
  5. Add salt and pepper.
  6. Remove from heat and fold in crab meat.
  7. Stir in cheddar cheese.
  8. Pour mixture into a 2-3 quart sprayed baking dish.
  9. Bake in a preheated 350 degree oven for 30-40 minutes or until bubbly.
  10. Optional: Add a little extra grated cheese for the last 10 minutes of baking.

Printable Recipe Card

About Crabmeat Au Gratin

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Southern
Collection: Mardi Gras!
Other Tag: Quick & Easy
Hashtags: #crabmeat #au-gratin

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