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Recipe for :

Crab au Gratin
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. This is what Shirley had to say:

"This is served in many of the New Orleans Restaurants".


4 Tblsp. butter
2 Tblsp. all purpose flour
2 1/2 cups half and half
1 tsp. salt
1/4 tsp. white pepper
Pinch of cayenne (or to suit your own taste)
1 tsp. lemon juice
1 lb. lump crabmeat, picked over
3/4 cup finely ground fresh French bread crumbs
2 Tblsp freshly grated Parmesan cheese
1 Tblsp. minced fresh parsley


Butter a 2 quart baking dish or four 8 oz. gratin dishes. In a medium size saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and
cook, stirring constantly for 2 minutes. Whisk in the half and half. Bring the mixture to a boil over medium high heat and cook, stirring constantly, for 1 minute, or until thickened slightly. Stir in the salt, white pepper, cayenne, and lemon juice. Gently fold in the crabmeat. Transfer the mixture to the prepared dish.

In a small skillet, melt the remaining 2 tablespoons butter over medium heat. Add the bread crumbs and cook, stirring frequently, for 3 - 4 minutes, or until light golden. Remove the pan form the heat and stir in the Parmesan and parsley. Sprinkle the crumbs evenly over the gratin dish.

Preheat the broiler. Broil the gratin about 8 inches from the heat for 2 - 3 minutes, or until the top is golden brown and the crab mixture is hot and bubbly.

Serves 4

Shirley Cline