Crabmeat Au Gratin Recipes

Steps:

• Melt butter. Add onions, celery, bell pepper and pimiento and saute until soft.
• Stir in flour and blend well.
• Add hot half and half, stirring; cook, stirring until sauce thickens.
• Add wine, salt, and cayenne.
• Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with grated cheese.
• Bake in preheated 375 degree oven 15 to 20 minutes, or until bubbly.

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

Steps:

• Saute onions and celery in butter until wilted.
• Blend flour in well with this mixture.
• Pour in milk gradually, stirring constantly.
• Add egg yolks, salt, red and black pepper.
• Cook for 5 minutes.
• Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat.
• Blend well and then transfer to a lightly greased casserole and sprinkle with grated American Cheese Bake at 375 for 10- 15 minutes or light brown.

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

Steps:

• Preheat the broiler to high.
• Melt two tablespoons of the butter in a saucepan over medium heat. Add the flour and blend well. Do not brown. Add the milk and cook, stirring with a whisk, until blended and smooth. Season with cayenne pepper, nutmeg, salt and pepper.
• Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
• Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat. Add the shallots and cook them briefly until wilted. Add the crab meat and cook briefly, stirring gently. Sprinkle with the remaining sherry.
• Spoon the crab meat into a baking dish and smooth over with a spatula. Cover with the hot sauce and spoon it over with a rubber spatula. Sprinkle with the cheese.
• Place the dish under the broiler until golden brown and bubbling hot.

Steps:

• In a heavy saucepan, over moderate heat, melt butter, add onions and celery.
• Cook, stirring occasionally until onions are soft and transparent but not brown.
• Stir in the flour, blend well.
• Add milk, stirring constantly until smooth.
• Add pepper, nutmeg, mustard and cheese.
• Take pot away from heat.
• Beat egg yolk and lemon juice.
• Then add crabmeat, mix well.
• Butter baking pan or individual baking dishes.
• Add onion/cheese mixture to baking pan.
• Pour egg mixture over all.
• Combine cheese and breadcrumbs, sprinkle over top of mixture, then add dash of paprika.
• Bake at 350 degrees F for 15 to 20 minutes until top is au gratin, brown and crusty.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
• In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
• In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
• Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
• Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

Steps:

• Pre-heat oven to 350°F.
• Melt 4 Tbsp butter in medium size saucepan; add onions, green onions and parsley.
• Sauté until onion is clear.
• Stir in garlic, crabmeat,Creole Seasoning (to taste), and hot sauce; reduce heat to low and continue cooking.
• In a separate saucepan, melt remaining butter over medium heat, add 2 Tbsp flour and lightly brown, stirring occasionally.
• Slowly add stock and continue cooking until mixture begins to thicken.
• Add ½ of cheddar cheese, stir until melted.
• Pour mixture into crab and carefully stir.
• Turn into greased casserole and top with remaining cheddar and mozzarella.
• Bake 20 to 30 minutes.
• Serve hot as a main course or with toasted French bread or crackers for a great hot appetizer.

Steps:

• Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken.
• Saute shrimp and crabmeat in butter.
• Add sherry, sharp cheese, and hot cream sauce.
• Season with salt and pepper.
• Heat thoroughly and pour into a casserole or individual au gratins.
• Sprinkle top with cracker crumbs, Romano cheese, and paprika.
• Dot with butter and cook at 350 degrees until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.