Recipe: Crab Au Gratin (4)

: Now I am looking for a recipe for a friend who just watched me pull
: up recipes on the net and went BALLISTIC! She requested a recipe for
: Crab Au Gratin and I couldn't find one. Can you help.

Dear Jan,

Great to hear from you again. Here are some Crab Au Gratin recipes for your friend.

Happy Cooking and Surfing,

Betsy

Crab Au Gratin
from Martha's Recipes: http://www.esva.net/martha/

1 lb. crabmeat
1/2 medium onion
1 stalk celery
1/4 cup butter
2 Tblsp. flour
1/2 cup milk
3/4 cup evaporated milk
1 egg
2 Tblsp. sherry
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. red pepper
1/4 tsp. Old Bay seasoning
1/4 tsp. dill weed
1 cup grated cheese

Chop onion and celery; saute in butter until onion is limp. Add flour. Combine remaining ingredients, except crab and cheese. Add to vegetables. Stir and cook until thick. Remove from heat; stir in crab. Pour into an 8 inch square greased
baking dish. Top with cheese and bake at 375 degrees for 15 to 20 minutes.

Crab Au Gratin
from Red Lobster: http://www.redlobster.com/recipes/crabrecipes.html

Serves 5, 5 oz. portions
INGREDIENTS:
8 tablespoons (1 stick) butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
dash white pepper
1/4 cup sherry
12 oz. crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated

PREPARATION:
1) Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
2) Melt 4 tablespoons of the butter in a large heavy skillet.
3) Add onion and saut for about 5 minutes or until golden.
4) Slowly add flour, stirring constantly over low heat.
5) When flour is blended, gradually add hot milk (scalded) and blend with a whip.
6) Continue stirring over low heat until the sauce begins to thicken.
7) Add salt, pepper, and sherry, and continue stirring in a bowl.
8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.
9) Place in a lightly greased baking dish.
10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.
11) Dot the top with the remaining 4 tablespoons butter.
12) Bake uncovered at 350 F for about 15 minutes or until the top is golden brown.

Crab Meat Au Gratin
from Dairy Kitchen: http://www.pacificharbor.com/dairy/dkrecs.htm

This brunch recipe is definitely for adults! Consider a nice macaroni and cheese for the finicky kids.

3/4 cup shell macaroni
Boiling salted water
2 tablespoons finely chopped onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon paprika
3/4 teaspoon salt
Pinch pepper
1 1/2 cups milk
1 (7 1/2 ounce) can crab or 1 cup imitation crab
1 (8 1/2 ounce) can artichoke hearts
1/4 cup sherry
1/4 cup grated Romano cheese
1 cup grated Monterey Jack cheese, divided

Cook macaroni in boiling salted water, according to package directions. Drain. In medium saucepan, saute onion in butter for two minutes. Blend in flour, paprika, salt and pepper. Stir in milk. Cook, while stirring, until mixture thickens and comes to boil. Add crab, artichokes, macaroni, wine, Romano cheese and 1/2 cup Jack cheese. Turn into four individual casseroles or ramekins. Sprinkle with remaining Jack cheese. Bake in 400 degree oven 15 minutes or until hot and bubbly.

Makes 4 servings.

Crab au Gratin

When I made this recipe, I added some Worcestershire sauce since I felt the mixture was a little bland. If I make the recipe again, I think I will add a dash of cayenne pepper and more cheese. Possibly some velveeta. But the original recipe was good.

1/2 lb onions (1 large white and some green)
3 ribs celery
1/2 lb butter
4 Tbs flour
1 small Carnation milk
1 large can Carnation milk
2 egg yolks
2 lb fresh white crabmeat
10 oz mild cheddar cheese, grated

Saut onions and celery in butter until soft. Add flour and blend. Add milk and cheese. Put in casseroles with cheese on top
and bake.

Makes 6 to 8 Servings.
Contributed by: Dottie Wilkinson of Corpus Christi TX.