Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

Au gratin refers to the crusty topping of bread crumbs or cheese on top of a baked or broiled dish. The most famous of all au gratins in Louisiana is the Jumbo Lump Crabmeat au Gratin. Try adding shrimp or crawfish to the recipe to further enhance the dish.

2 pounds jumbo lump crabmeat
¼ pound butter
¼ cup diced onion
¼ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
1 tbsp minced garlic
¼ cup sliced green onions
4 tbsps flour
1 cup shellfish stock
3 cups heavy whipping cream, hot
1 ounce dry white wine
1 tsp lemon juice
½ cup grated Cheddar cheese, divided
salt and cracked black pepper to taste
granulated garlic to taste
¼ cup chopped parsley

Preheat oven to 375°F. In a 2-quart, heavy-bottomed saucepan, melt butter over medium-high heat. Add onion, celery, bell peppers, minced garlic and green onions. Sauté 3–5 minutes or until vegetables are wilted. Be careful not to brown vegetables. Sprinkle in flour and blend well to form a white roux. Whisk in shellfish stock and hot heavy whipping cream then bring to a low boil, stirring constantly to keep from scorching. Reduce heat to simmer then add wine and lemon juice. Sprinkle in half of cheese and stir constantly until melted. Season to taste with salt, pepper and granulated garlic. Add parsley and cook 5–7 minutes, stirring frequently. Sauce will thicken immediately. Thin with water or milk if necessary. Place equal portions of crabmeat in bottom of 6 (6-ounce) au gratin dishes, top with sauce and sprinkle with remaining cheese. Bake 10 minutes or until cheese is bubbly. Remove from oven and serve hot with toasted French bread or garlic croutons.





















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