COMMENT:
Au Gratin refers to the crusty topping that appears on the top of
a cheese dish after it is removed from the oven or broiler. 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:
- 1 pound jumbo lump crabmeat
- 1/4 pound butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 tbsp minced garlic
- 1/2 cup flour
- 1 (13-ounce) can evaporated milk
- 2 egg yolks
- 1 tsp salt
- 1/2 tsp cayenne
- 1/4 tsp black pepper
- 1 tbsp basil, chopped
- 1 tsp thyme, chopped
- 1/2 pound sharp Cheddar cheese, grated
METHOD:
Preheat oven to 350 degrees F. In a heavy-bottomed sauté
pan, melt butter over medium-high heat. Add celery, onion, bell
peppers and garlic. Sauté until vegetables are wilted, approximately
3-5 minutes. While vegetables are sautéing, whip egg yolks
and evaporated milk until well blended and set aside. Sprinkle flour
over seasoning mixture and blend well into the sauté pan
to create a white roux. Do Not Brown. Using a wire whisk, add milk/egg
mixture while stirring constantly to blend into roux mixture. Season
to taste using salt, peppers, basil and thyme. Continue to blend,
cooking 3-5 additional minutes. Remove from heat and fold 1/4 pound
Cheddar cheese into the white sauce mixture and blend until cheese
is totally melted. Place cleaned crabmeat into a Pyrex baking dish.
Top with the cheese sauce, then sprinkle with remaining grated cheddar.
Cover and bake until bubbly. Uncover then slightly brown the top
of the casserole. |
