Recipe: Crabmeat au Gratin (using evaporated milk)

CRABMEAT AU GRATIN

"If you've eaten many seafood au gratins, you know a good one is a delight, but a poor one is a sticky, gooey nightmare. There are all too many bad ones. This one is great! It has just enough cheese to be an au gratin but not enough to overwhelm the seafood. I first prepared this at our family hunting and fishing camp in the Atchafalaya Basin. I had no fresh milk, so I used evaporated milk. After the first time, I later tried making the dish with whole milk and it wasn't close to being as good. I tried different amounts of whole milk, to no avail. So now, I stick with evaporated milk for the dish."

1 medium onion, chopped
1 rib celery, chopped
1 bell pepper, chopped
1/2 cup plus 2 tbsp. butter, divided use
1/4 cup flour
1 (12 oz.) can evaporated milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper (cayenne)
1 tsp. Worcestershire sauce
1 lb. crabmeat
1/4 lb. grated sharp cheddar cheese
1/3 cup plain breadcrumbs

Saute onion, celery and bell pepper in 1/2 cup butter.

Blend in flour, then add evaporated milk gradually, stirring constantly. Add salt and peppers. Cook for 5 minutes.

Add Worcestershire sauce. Mix in crabmeat. Put the mixture in a lightly greased 2-quart casserole dish and sprinkle with the grated cheese and breadcrumbs. Dot with the remaining 2 tablespoons butter.

Bake at 375 degrees F for 10 to 15 minutes.

Makes 4 servings
Source: The Louisiana Seafood Bible: Crabs