Crabmeat au Gratin
Source of Recipe
From "Besh Big Easy: 101 Home Cooked New Orleans Recipes" by John Besh
Recipe Introduction
"This dish is pure comfort food. I love to make the white sauce in the pan, then add the crab and really fresh cheese, like the Italian white melting cheeses�fontina, mozzarella, or provolone. Sherry adds sweetness to all that cheesy, crabby goodness."
List of Ingredients
◦� 4 tablespoons butter
◦� 2 green onions, chopped
◦� 1 clove garlic, minced
◦� 4 tablespoons flour
◦� 1 � cups milk
◦� 2 tablespoons sherry
◦� 2 dashes Zatarain's Shrimp & Crab Boil
◦� 4 dashes Tabasco
◦� Salt and pepper
◦� 1 pound crabmeat
◦� 1 � cups grated mozzarella cheese
◦� � cup grated cheddar cheese
Recipe
Preheat the oven to 400� F.
Melt the butter in a heavy skillet, add the green onions and garlic, and soften over medium-high heat, stirring often. Add the flour and continue stirring for about 5 minutes, then add the milk and keep stirring until the sauce thickens, about another 5 minutes. Add the sherry, crab boil seasoning, Tabasco, salt, and pepper and remove from heat.
Combine the mozzarella and cheddar. Mix the crabmeat and 1 � cups of the cheeses into the skillet. Pour into a baking dish and top with remaining cheese. Bake for about 10 minutes, until golden brown and bubbly. Serve with plenty of bread for scooping.
Serves 4 to 6
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