Crab potato au gratin?!


Question: There is a restaurant in the French Quarter of New Orleans that makes the most delicious crab potato au gratin. Does anyone know where I can get this recipe or a similar one?


Answers: There is a restaurant in the French Quarter of New Orleans that makes the most delicious crab potato au gratin. Does anyone know where I can get this recipe or a similar one?

CRAB MEAT AU GRATIN
INGREDIENTS
1 pound white crabmeat 1/2 teaspoon prepared mustard
3 tablespoons butter or margarine 3/4 cup grated cheese (your choice cheddar or American)
1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg
1/4 cup finely chopped celery 3 tablespoons bread crumbs
1 heaping tablespoon all-purpose flour dash of white pepper
1 - 1/2 cups milk 1/4 cup extra cheese
1 egg yolk, well beaten dash of cayenne pepper
2 tablespoons fresh lemon juice Dash of paprika
INSTRUCTIONS
In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook, stirring occasionally until onions are soft and transparent but not brown. Stir in the flour, blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and cheese.
Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat - mix well.
Butter baking pan or individual baking dishes. Pour mixture, over all.
Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika. Bake 15 or 20 miinutes until top is au gratin, brown and crusty.

Contact the restaurant. They are often willing to give out their recipe.

WOW - do share if you get it - I have added ham to mine but now I have to try crab meat in it! Sounds so yummy.

hi there, I am not sure if this is the same recipe that they use at the resturant, but whenever I make this, my guests always want the recipe.


Crab potato au gratin
2 (6 ounce) packages frozen crabmeat
3 tablespoons butter or margarine
1 cup milk
3 tablespoons flour
1/2 cup light cream
1/2 cup chicken broth
3/4 cup shredded sharp cheddar cheese

1 (4 ounce) can sliced mushrooms , drained (I like to use fresh mushrooms and different ones at times to change the flavor of the dish)

2 grated onions
1 teaspoon salt
1/4 teaspoon paprika (I like szedged or Tones because the flavor is richer)
2 tablespoons white wine (optional)
1/4 cup fine dry breadcrumbs

Directions
1. Defrost the crabmeat.
2. Melt the butter in saucepan.
3. Stir in the flour and keep stirring until smooth.
4. Gradually add milk, cream, and the chicken broth.
5. Keep stirring over a low heat to keep the sauce smooth and you want it to thicken.
6. Now add your cheese, mushrooms, onion, salt, paprika, and wine.
7. Stir the mixture until the cheese is melted.
8. Now stir in the crabmeat gently.
9. Pour mixture into a well greased 1 1/2 qt/ casserole.
10. Sprinkle bread crumbs over the top.

Mom's New Orleans Crabmeat Au Gratin
3 med onions chopped fine
2 egg yolks beaten
1 bunch celery chopped fine
1 tsp salt (+ - to taste)
1/4 lb (1 stick) butter
1 tsp cayenne pepper
1/2 cup flour
1/2 tsp pepper (black, or white)
2 large cans evaporated milk
2 lbs lump crabmeat
plus 1 can of water
1/2 lb grated Cheddar
Put crabmeat and 1/2 the cheese in a large glass or ceramic bowl and set aside. Sauté onions and celery in butter (I use a deep black iron skillet) until onions are clear, around ten to fifteen minutes. Blend in flour, a little at a time until smooth. Pour in milk and water gradually, stirring constantly. Add egg yolks, salt and peppers. Cook for 5 minutes over medium low heat, stiring often. Pour cooked sauce over crabmeat and cheese and blend well. Transfer mixture to a greased casserole dish and sprinkle the rest of the cheese on top. Bake at 350 degrees for 15-20 minutes or until light brown. Let cool for 15 minutes.

nfd?
Louisiana woman





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