Name: Cajun Crabmeat Au Gratin
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Egg yolks - 2; Heavy cream - 12 fluid ounces; Butter - ¼ cup; Yellow onion, minced - 1 large; Celery, minced - 1 stalk; Salt - 1 ½ teaspoons; Cayenne pepper - ½ teaspoon; Garlic powder - 1 teaspoon; Creole seasoning - 1 teaspoon; All-purpose flour - ¼ cup; Shredded Cheddar cheese - ½ cup; Shredded American cheese - ½ cup; Cooked crabmeat - 1 pound; Shredded sharp Cheddar cheese - 1 cup; Green onions - 1 bunch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cajun Crabmeat Au Gratin

1. Egg yolks - 2

2. Heavy cream - 12 fluid ounces

3. Butter - ¼ cup

4. Yellow onion, minced - 1 large

5. Celery, minced - 1 stalk

6. Salt - 1 ½ teaspoons

7. Cayenne pepper - ½ teaspoon

8. Garlic powder - 1 teaspoon

9. Creole seasoning - 1 teaspoon

10. All-purpose flour - ¼ cup

11. Shredded Cheddar cheese - ½ cup

12. Shredded American cheese - ½ cup

13. Cooked crabmeat - 1 pound

14. Shredded sharp Cheddar cheese - 1 cup

15. Green onions - 1 bunch

How to cook deliciously - Cajun Crabmeat Au Gratin

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.