Crabmeat Au Gratin

Main Course

Recipe courtesy of Coffee’s Boilin’ Pot, Madisonville, LA;

Serves 6

  • 3 onions, 1/2 lb. chopped
  • 2 or 3 ribs celery, chopped
  • 2 sticks unsalted butter
  • 5 tablespoons flour
  • 1 large can evaporated milk
  • 1 small can evaporated milk
  • 2 eggs
  • 2½ lbs. fresh white crabmeat
  • 12 oz. cheddar cheese, grated
  • Salt and pepper to taste

Crabmeat Au Gratin

Crabmeat Au Gratin 

Click image to enlarge


In large saucepan, saute onions and celery in butter until soft. Add flour and blend, then add milk and blend. Remove from heat and cool slightly.
Add eggs, crabmeat, half of the grated cheese and salt and pepper to taste. Mix well. Place mixture in a casserole dish and add the remaining cheese to the top. Bake at 350˚F for 20-30 minutes or until cheese on top is melted and bubbly.

Serve while hot.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive