Blue Crab Meat Au Gratin

Mississippi Gulf Blue Crabmeat is covered with cheese and a creamy sherry sauce, and then baked to bubbly goodness.

 


TIME: 30 minutes

SERVES: 4

SEASON: spring, fall, winter

METHOD: bake

 

INGREDIENTS:

• 16 oz Mississippi Gulf blue crabmeat (lump or claw), picked for shells

• 1 bunch green onions, chopped

• 1/2 bunch parsley, chopped

• 6 Tbsp butter, plus some for baking dish

• 3 Tbsp flour

• 1 1/2 cups half-and-half

• 3 Tbsp sherry

• 8 oz Swiss cheese, grated

 

DIRECTIONS: 

1. Preheat oven to 375 degrees and butter a small baking dish.

2. In a skillet over medium heat, sauté́́ onions and parsley in butter.

3. Add flour and stir to remove any lumps, then add sherry.

4. Lower heat and gradually add half-and-half, stirring constantly until thick.

5. Remove from heat and reserve.

6. Spread crabmeat evenly in a baking dish.

7. Pour sauce over crabmeat.

8. Cover with cheese.

9. Bake for 10-15 minutes or until cheese is bubbly .

 

Note: If sauce is too thick, thin with whole milk.

 

Serving Suggestion: Serve with any green vegetable or glazed carrots.

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