Crabmeat au gratin
Crabmeat au gratin
Ingredients/Components
- milk - 2 c
- butter or margarine - 4 Tbsp
- flour - 4 Tbsp
- Worcestershire sauce - 1/4 tsp
- grated Cheddar cheese - 1 to
- white pepper - 1/4 tsp
- fresh lemon juice - 2 tsp
- lump crabmeat - 1 lb
- fresh Parmesan cheese - 2 Tbsp
- powdered chicken base - 1 tsp
How to make crabmeat au gratin:
In a pan heat milk, chicken base, white pepper and Worcestershire to a simmer. Do not boil. In a pan melt butter; stir flour in and cook, stirring 2 minutes until flour is incorporated. Stir in warm milk and cook, stirring until sauce is thickened. Place crabmeat in a shallow 1 1/2 or 2-quart buttered casserole and sprinkle first with lemon juice, then with Parmesan cheese. Cover with white sauce. Sprinkle grated Cheddar over the top. Bake in a preheated 350° oven for 20 to 25 minutes until heated through and bubbly. You may substitute crawfish tails for the crabmeat. Makes 6 servings.Recipe categories: Seafood, Shellfish, Crab.
Rating:
Related ingredients:
butter or margarine, salt, oil, dairy sour cream, worcestershire sauce, salt and pepper to taste, miracle whip
You may be interested in these recipes:
More Seafood recipes
Baked Shrimp
Seafood Pasta Salad
Oven Baked Fish
Shrimp Creole
Fried Shrimp
Similar recipes
Crabmeat Au Gratin
Crabmeat Au Gratin
Crabmeat Au Gratin
Crabmeat Au Gratin
Crabmeat Au Gratin
Same ingredients
Cheese Sauce
Seafood Casserole
Creamy Potatoes
Seafood top recipes
- 5.0 • Crab Cakes
- 4.8 • Mexican Shrimp Salad
- 4.7 • Shrimp Creole
- 4.6 • Marinated Shrimp
- 4.5 • Shrimp Linguine
- 4.5 • Shrimp Mold
- 4.3 • Shrimp Creole
- 4.3 • Crab Cakes
- 4.3 • Shrimp Mold
- 4.3 • Crawfish Pie