Cajun Crab Au Gratin Food

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 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.

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 F or 200 C.Lightly grease a 9 x 9 inch baking dish (approximate size). *to customize this dish - individual smaller baking dishes can be used.
• In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Sauté the onion, bell pepper and celery about 3-5 minutes. Season with salt, pepper, garlic powder, celery salt and Cajun seasoning. Reduce heat to low, cover, and simmer 10+ minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook on medium heat and stir continuously for 5 minutes. Mix in the egg yolk/cream mixture. Reserve 1/2 cup of cheddar and mozzarella cheese for topping. Stir in the remaining Cheddar, & Mozzarella cheese until melted. Remove from heat and fold in the crabmeat and crawfish or shrimp. Transfer the mixture to the prepared baking dish and sprinkle the cheese over the top.
• Bake 30 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the remaining cheeses (to taste) and green onions. Allow the cheese to melt before serving.
• Serve with a salad, your favorite rolls or bread, or with rice or baked potato

CAJUN SEAFOOD AU GRATIN

Steps:

• Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
• The cream will rise before it begins to boil; just stir it to keep it from overflowing.
• Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
• Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
• Mix well and let cook 2-3 minutes.
• Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps).
• Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
• Preheat the broiler.
• Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
• Sprinkle the top with the Parmesan cheese and glaze under the broiler.
• Serve immediately.
• *******Additional Notes:.
• This dish should really be prepared fresh.
• It doesn't take long to make, and your guests or family will enjoy watching you prepare it.
• You don't have to use all three kinds of seafood, either.
• Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.

CAJUN CRAB AU GRATIN

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a 9x9 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.

KING CRAB AU GRATIN

Steps:

• Defrost the crabmeat.
• Melt the butter in saucepan.
• Stir in the flour and keep stirring until smooth.
• Gradually add milk, cream, and the chicken broth.
• Keep stirring over a low heat to keep the sauce smooth and you want it to thicken.
• Now add your cheese, mushrooms, onion, salt, paprika, and wine.
• Stir the mixture until the cheese is melted.
• Now stir in the crabmeat gently.
• Pour mixture into a well greased 1 1/2 qt/ casserole.
• Sprinkle bread crumbs over the top.
• Bake at 400* for about 10-15 min.
• or until the top is golden brown.
• Serve over hot cooked rice.

SIMPLE AND SINFUL CRAB AU GRATIN

Steps:

• Preheat the oven to 200C/400°F.
• Flake the white crabmeat and combine with the brown crabmeat in a bowl and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking for one minute. In a separate pan, gently heat the double cream.
• Remove the butter and flour mixture from the heat and whisk in the heated cream. Return to the heat, gently bring to a boil, then simmer, whisking for a minute or two until thickened.
• Add three quarters of the cheese, the cayenne and paprika and two-thirds of the crab. Season with a little bit of salt and freshly ground pepper.
• Divide the remaining crabmeat between six ramekins. Top with the creamy crab and cheese mixture, and sprinkle the remaining cheese over the top.
• Place the ramekins onto a baking tray and bake in the preheated oven for 15 minutes or until bubbling hot and golden.
• Serve the crab au gratin with triangles of toasted fresh bread or rounds of ciabatta and a simple green herb salad.

CRABMEAT AU GRATIN

Steps:

• Melt butter. Add onions, celery, bell pepper and pimiento and saute until soft.
• Stir in flour and blend well.
• Add hot half and half, stirring; cook, stirring until sauce thickens.
• Add wine, salt, and cayenne.
• Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with grated cheese.
• Bake in preheated 375 degree oven 15 to 20 minutes, or until bubbly.

CRAB AU GRATIN

Steps:

• Preheat broiler.
• In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
• Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
• Add cream, ¼ cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
• Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
• Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
• Broil gratin about 4" from heat 2 minutes, or until bubbling and golden, and serve with toasts.
• Serve with thinly sliced French bread, lightly toasted.
• Variation: Using Portabello Mushrooms: Remove gills and broil (gill side down) about 2 minutes. With gill side up fill with mixture and return to broiler until golden on top.

CRAB AU GRATIN

Steps:

• Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
• Melt 4 tablespoons of the butter in a large heavy skillet.
• Add onion and saut for about 5 minutes or until golden.
• Slowly add flour, stirring constantly over low heat.
• When flour is blended, gradually add hot milk (scalded) and blend with a whip.
• Continue stirring over low heat until the sauce begins to thicken.
• Add salt, pepper, and sherry, and continue stirring in a bowl.
• Mix crab meat, sauce, and the extra cracker crumbs and cheese.
• Place in a lightly greased baking dish.
• Sprinkle reserved cracker crumbs and cheese on the top of the casserole.
• Dot the top with the remaining 4 tablespoons butter.
• Bake uncovered at 350°F for about 15 minutes or until the top is golden brown.