Crabmeat au Gratin

High Cotton Food Styling & Photography
  • Yield: 8 servings

'This dish is an all-time favorite of my husband, sons and other family members. The first time I made it was Thanksgiving at my home-I should have doubled the recipe!' Serve this rich main dish with a tossed green salad and crusty bread.


1/3cup unsalted butter
1large onion, finely chopped
1medium celery stalk, finely chopped
1/2cup all-purpose flour
2 (12-ounce) cans low-fat evaporated milk
2 egg yolks
3/4teaspoon salt
1/2teaspoon cayenne pepper
1/4teaspoon black pepper
1pound fresh crabmeat, picked over for shells and cartilage
1cup shredded Cheddar


  1. Preheat oven to 375F. Grease a 12 x 8-inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
  3. Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
  4. Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
  5. Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.

Recipe by Lillie Duhon, Port Neches, Texas