This is actually a recipe that I am still trying to perfect and I'd like a little feedback. If you have a recipe for Crab Au Gratin, I'd love to collaborate with you. I wasn't happy with the outcome of this dish, even though I modified it from its original source, which unfortunately I didn't take note of before I downloaded it from the Internet. I think this recipe is too rich and had too much cream, even though I used 1/3 of what was called for in the original recipe. Please feel free to post a comment and let me know your thoughts about this recipe, or share yours with me. I promise to credit your contribution.
Ingredients
1 lb lump crab meat
1 cup warm whipping cream
1 stick butter
1 ounce dry white wine
1/4 cup onions, grated
1 tbsp lemon juice
1/4 tsp nutmeg
1 dash hot sauce
1-1/2 cups cheddar cheese, grated
salt and black pepper
1 tbsp garlic, minced
3 tbsp flour
parsley or fresh chives, chopped for garnish
The Recipe
Preheat oven to 375ºF.
In a medium heavy bottomed saucepan, melt the butter over medium heat. Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown
Sprinkle in the flour, blending well into the mixture to make a roux. Warm the cream is a glass vessel in the microwave, then using a wire whisk, add the cream into the saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to a simmer.
Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
Sprinkle in half of the Cheddar cheese, stirring the mixture constantly to make a smooth, consistent cheese sauce.
Season with salt and pepper to taste.
Fold the crab meat and the cheese sauce into a buttered casserole dish, and top with the remaining cheese.
Bake in the 375 degree oven until brown and bubbly, about 40 minutes. Remove and serve in individual ramekins with the chopped parsley or chives on top.
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