Beazell's Cook Book

Crabmeat Au' Gratin

Recipe detail

  • ( 4 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Crabmeat Au Gratin - Contributed by Katherine Ross  




1 pound lump crabmeat

1 stick butter

1 small onion , chopped finely

1 stalk celery, chopped finely

1/2 cup flour

2 egg yolks

12 ounces evaporated milk
Cheddar Cheese, shredded

Beazell's Cajun Seasoning, to taste



Sauté onion and celery in butter until wilted. Take off heat and stir in flour, egg yolks, evaporated milk and Beazell’s Cajun Seasoning slowly. Put back on the heat and stir continuously until thickened into almost a ball and the butter starts oozing. Take off the heat, gently stir in the crabmeat. Put mixture into a casserole dish, sprinkle with shredded cheddar. Bake at 375 degrees for 15-20 minutes until cheese is bubbly.


Only registered unsers may submit comments, please log in if you want o comment