When cooking chicken or pork indirectly, a spice made of rosemary and olive oil is excellent. This can be applied to potatoes as well. Cut small baking potatoes into eighths and parboil for about 5 minutes to coat the potatoes. It takes around 15 minutes for the meat to become tender after being coated with the mixture and placed straight on a medium-high grill rack.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 egg yolks
- 12 fluid ounces heavy cream
- ¼ cup butter
- 1 large yellow onion, minced
- 1 stalk celery, minced
- 1 ½ teaspoons salt
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon Creole seasoning
- ¼ cup all-purpose flour
- ½ cup shredded Cheddar cheese
- ½ cup shredded American cheese
- 1 pound cooked crabmeat
- 1 cup shredded sharp Cheddar cheese
- 1 bunch green onions
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 23 g |
| Sodium | 1167 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe looked so good but also, very rich. I assume it is meant to be served as an appetizer. I made as noted and ladled over linguine noodles. Topped with Old Bay and Lemon Pepper. I must admit, I overate with this one. Delicious.
I made this also, I found it a little salty as well, but will definitely make this again, but will cut out the salt it calls for while sautéing my vegetables. The onions produce natural salt already, and Cajun seasoning (Tony’s) is also on the salty side already. Will use (Tony’s Bold) seasoning next time a little more spice but less salt. As I have high blood pressure and try to be mindful of my sodium intake. But overall very rich and delicious. C’est si bon.
I’m from Lafayette, LA, a native of Acadia Parish. My wife and I loved it. However, I changed a couple of things. The title of your recipe reads: “Cajun Crabmeat Au Gratin” so, why use anything other than Cajun? I used Nu-Nus Seasoning, it’s the best! I added 1 teaspoon of Onion Powder to the mix and used 3/4 cups of butter to sauté onions, celery. And it was great!!
We substituted a mild cheese blend and mozzarella. Delicious!
It’s a pretty good recipe. I would recommend minced garlic in place of garlic powder. You can also make this with imitation crab, shrimp, crawfish, or any other seafood you wish. Putting it under a broiler for 90 seconds will give the peaks some browning. It is extremely rich, so you may want to serve it with some lighter sides.
perfection. I have been making it for years. It is Christmas Dinner worthy.
This is a crowd pleaser. Everyone loves this dip! The first time I made it, I found it to be really salty, so now I leave out the 1 1/2 teaspoons of salt. I also use about 3 or 4 cloves of chopped garlic in place of the garlic powder and I use only sharp cheddar cheese (no American cheese). And I add more celery – about 3 stalks. I serve it with toasted baguette slices. It’s so good!!
This is my favorite au gratin recipe to date. It was perfect and a big hit! Highly recommend.
Used differt cheese mostly med chedder
My favorite food on the planet and it lives up to its name. I couldn’t do American cheese, though, since I’m from Louisiana, but sharp cheddar works perfectly (as with tradition). I added extra cheese and used unsalted butter. Be careful of your choice of creole seasoning, though. They usually have lots of salt and can be too salty (even for a Louisianian).
Follow the previous reviews and omitted the salt. Used the Mexican shredded mix, because it was what I had at the time. The only other changed is that I used olive oil instead of the butter to cook the veggies, it’s just my personal preference. It was delicious, my husband got seconds, definitely a repeat. Served it over white rice, bread, and a salad.
Only change i made was to add a half pound of shrimp. So amazing! Cant wait to make it for company. Great dish.
Excellent flavor and left overs were great.
Really good, I agree it’s a bit salty. Used a mix of sharp cheddar, quesadilla cheese and grand cru. Had them on hand, worked really well. Definitely will make again, cutting salt, adding Frank’s red hot or Tabasco sauce and more onion/celery than it calls for. My niece suggested adding noodles, seems like it would easily convert to a crab Mac n cheese dish.
I left out the cayenne pepper and added more Bay’s seasoning. We ate it plain, but thought it would be wonderful over a piece of toasted sourdough.
Amazing flavor! Restaurant quality. It wasn’t salty, easy to make. Thanks for sharing! Used all cheddar cheese.
Love this! Only thing that hurt my soul was it calling for American. USE SHARP CHEDDAR! I also put the green onions into it not on top. SO GOOD!
Serve with toast points. Great recipe!
This is absolutely a wonderful dish, very rich. The only changes I made was to add some dried mustard and sprinkled old bay on the top and added some seasoned bread crumbs. 5 stars. Thank you Dennis for sharing this recipe.
This dish was too rich and salty. I do plan on making it again to see if I can improve upon the recipe just because I love crab. Oh and instead of using regular flour I used coconut flour instead. Next time more onions more celery, more spice but no salt and probably just a pinch of creole seasoning. And I ll probably crack some crabs myself instead of buying that package stuff which was real crab but it just tasted different.
Made this recipe exactly like it was written and it was absolutely delicious. This is a keeper!!!