Cajun Crabmeat Au Gratin. 61. Recipe by: Dennis Morazan. "Growing up in
Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a ...
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 »
Make and share this Shrimp and Crabmeat Au Gratin recipe from Food.com.
Results 1 - 10 of 70 ... CRABMEAT AU GRATIN. Saute onions and ... add egg yolks, crabmeat, salt,
pepper ... in casserole with grated cheese on top. Bake at 350 ...
Results 1 - 10 of 79 ... Melt butter and ... shellfish (being sure crab meat is free ... individual or large au
gratin dish. Stir shellfish ... cheese melts. Makes 4 to 6 ...
Feb 27, 2014 ... This Crabmeat Au Gratin is John Besh's hands-down favorite in New Orleans.
Crab AuGratin. Click on the number of stars to rate the recipe. Rating: 3/4 ... Add
crab meat and toss gently, careful not to break the lumps of crab. 7. Spoon the ...