Crabmeat Au Gratin

Crabmeat au Gratin

3 tablespoons butter

3 tablespoons flour

2 cups milk

1/2 cup dry sherry

1 teaspoon Worcestershire sauce

1 tablespoon seasoned salt, or to taste

1 pound lump crabmeat

1/2 cup shredded Cheddar cheese

1/2 cup shredded Monterey Jack cheese


Melt butter in a saucepan. Add flour and stir to mix thoroughly. Add milk, sherry, Worcestershire sauce and seasoned salt, stirring constantly. Bring to a boil, continue stirring and cook for 5 minutes. Remove from heat. Sauce may be refrigerated at this point, if desired.

Heat oven to 350 degrees. Mix sauce with crabmeat and divide among individual ramekins or spoon into a buttered ceramic baking dish. Top with a mixture of the two cheeses and sprinkle with paprika.

Bake about 15 minutes for ramekins or 30 minutes for 1 large dish. Allow additional cooking time if the sauce has been refrigerated.

Makes 4 to 6 servings.

From Gulf Coast Cooking, by Virginia Elverson

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