Cajun Crabmeat Au Gratin. 61. Made 61 times. Recipe by: Dennis Morazan. "
Growing up in Louisiana, we were raised on Seafood. This Authentic Southern ...
Get this all-star, easy-to-follow Shrimp and Crab Au Gratin recipe from Paula
The most famous of all Au Gratins in Louisiana is the jumbo lump crabmeat Au
Gratin. Try substituting shrimp or even crawfish into the recipe. INGREDIENTS:.
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it
at The New York Times - Dining - Food.
Top fish with crabmeat
or halved shrimp. Stir in fish broth until thickened and smooth; remove from heat. Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce fro the saucepan; return egg mixture to saucepan, whisking briskly. More »
Nov 12, 2014 ... Best recipe for Crab Meat au Gratin! You'll love this version of the famous
appetizer from Val's Marina.
Results 1 - 10 of 70 ... CRABMEAT AU GRATIN. Pick crabmeat to remove any shell fragments. ... 375
degrees. Sprinkle cheese on top then sprinkle paprika on top ...
Results 1 - 10 of 79 ... CRAB AU GRATIN. Place butter in saucepan on low heat. Stir in flour. Gradually
stir in milk, cream and wine. Cook, stirring constantly, over ...
Feb 27, 2014 ... This Crabmeat Au Gratin is John Besh's hands-down favorite in New Orleans. ...
15 Traditional Thanksgiving Menu Recipes.
Make and share this Shrimp and Crabmeat Au Gratin recipe from Food.com.