How to Make Crab Au Gratin With Creole Seasoning
Written by MasterClass
Last updated: Jul 27, 2024 • 2 min read
Crab au gratin can make for crowd-pleasing appetizers or decadent entrees. Learn how to make this baked and cheesy crabmeat casserole.
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What Is Crab Au Gratin?
Crab au gratin, or crabmeat au gratin, is a cheesy casserole dish. An appetizer or an entree, it combines layers of cheese sauce and crabmeat, according to a culinary technique called gratin, which involves topping a dish with panko breadcrumbs, cheese, or melted butter before baking it under a broiler to achieve a crispy brown crust. While strong cheddar cheese and parmesan cheese are classics for this dish, you can also use gruyère cheese or emmental cheese for a more sophisticated flavor profile.
You can also make different seafood au gratin by substituting crab with another shellfish, such as crawfish, shrimp, scallops, or lobster for a new combination. You can also replace pricier jumbo lump crab with regular lump blue crab for a more dip-like consistency. Unlike crab cakes, the crab meat stays visually hidden by the crispy cheese crust. Usually, crab au gratin serves as an appetizer alongside a meal, served communally in a casserole dish or individual ramekins. Alternatively, you can make this comfort food an entrée by serving it with a side salad.
Origin of Crab Au Gratin
Gratins originated in France and were originally made with potatoes. The term “au gratin,” from the French verb “gratter,” meaning “to scrape” or “grate,” features a crunchy top layer of shredded cheese and bread crumbs. French colonization of Louisiana in the early eighteenth century led to strong French influence in creole and cajun cuisine. In the gulf of Louisiana, where seafood (particularly shellfish like crabs and crawfish) are plentiful, this version of the French classic is made with crab rather than potatoes. Cooks mix this gratin with creole seasoning and cayenne pepper for a little heat to balance the sugars in the shellfish.
Crab Au Gratin With Parmesan Recipe
makes
prep time
20 mintotal time
50 mincook time
30 minIngredients
- 1
Preheat the oven to 375 degrees Fahrenheit with a rack in the upper third of the oven.
- 2
Grease a medium baking dish with butter.
- 3
In a medium bowl, whisk together the egg yolks, milk, and heavy cream. Set aside.
- 4
In a separate small bowl, combine the bread crumbs and parmesan. Set aside.
- 5
In a medium skillet over medium heat, melt 4 tablespoons of butter.
- 6
Add the garlic, onion whites and light greens, celery, and bell pepper. Saute, occasionally stirring, until softened and lightly browned in spots, about 5 minutes.
- 7
Add the creole seasoning, 1 teaspoon salt (add ¼ teaspoon more if the creole seasoning is salt-free), black pepper, cayenne, and white wine.
- 8
Cook, frequently stirring until the wine has nearly evaporated, about 2 minutes.
- 9
Reduce to low heat and add the flour. Cook, stirring continuously, until flour is golden brown and smells nutty, about 5 minutes (it won’t darken like a roux). Remove from heat.
- 10
Stir in the crabmeat and lemon juice.
- 11
Stir in the cream and egg mixture, half of the cheddar, and half of the gruyère until melted (return to low heat if needed to incorporate the cheese fully).
- 12
Transfer the crab au gratin mixture to the prepared baking dish and top with the remaining cheddar and gruyère cheese.
- 13
Sprinkle the dish evenly with the parmesan mixture.
- 14
Bake the crab au gratin until bubbly and golden brown on top, 20–30 minutes.
- 15
Garnish with the remaining dark green onions, and serve with bread for dipping.
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