Crabmeatshrimpaugratin Recipes

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:

• 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:

• Place crabmeat into large mixing bowl.
• Add ONLY 1 cup unseasoned bread crumbs, eggs, butter or margarine, flour, heavy whipping cream, Port Wine or Cream Sherry, ONLY 1/2 cup grated mild cheddar cheese, salt, pepper, onion powder, garlic powder, thyme,& parsley flakes. Mix well with large spoon.
• Place into a well-greased oven-proof baking dish or casserole.
• Push the shrimp down into the mixture distributed evenly& then cover the holes with the mixture. Sprinkle top with additional bread crumbs& cheese. Sprinkle top with paprika.
• Place, uncovered, into preheated 400 degree oven 15 to 20 minutes, or until cheese is melted& top is a light golden brown, but not burned.

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:

• Blend butter, flour, and salt; gradually stir in milk.
• Cook over medium heat until thickened.
• Stir in crab meat and onions.
• Stir in cheese until melted.
• Pour into 4 to 6 Au Gratin dishes.
• Toast and butter bread.
• Cut each piece into 4 triangles.
• Place 4 to 6 pieces of toast into each dish (arrange around the edge of the dish) to use for dipping.

Steps:

• Preheat oven to 350 degrees.
• Microwave spinach according to package directions.
• Drain liquid and set aside.
• Melt butter in medium skillet.
• Add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much.
• Remove crab meat, leaving liquid in skillet.
• In same skillet, stir in flour and cook on low heat until well blended.
• Add Monterey Jack cheese and cream cheese, stirring on low heat until completely melted.
• Add Half and Half and seasonings, stirring continuously on medium heat until mixture begins to boil.
• Remove from heat immediately.
• Add spinach and crab meat and carefully fold into sauce.
• Pour into a 9x9 shallow casserole dish or 6 individual ramekins.
• Sprinikle shredded cheese on top and bake for 10 minutes or until is melted.

Steps:

• Preheat the oven to 350 degrees.
• Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.

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.

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:

• 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:

• 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:

• 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.