Crabmeat Au Gratin

Crabmeat Au Gratin Recipe from Fiji | Delicious and Easy to Make

Region / culture: Fiji | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Crabmeat Au Gratin is a delicious and indulgent seafood dish that combines lump crabmeat with a creamy cheese sauce. This dish is perfect for special occasions or as a decadent treat for yourself.

History

The exact origins of Crabmeat Au Gratin are unclear, but gratin dishes have been popular in French cuisine for centuries. The combination of crabmeat and cheese likely originated in the United States, where seafood is abundant and cheese is a beloved ingredient.

Ingredients

1 lb (454 g) lump crabmeat
1 tbsp butter
1 tbsp flour
0.75 cup milk
1.5 cups grated processed cheese
2 green onions with tops
0.25 tsp salt
0.25 tsp pepper
5 drops hot sauce

How to prepare

Place the crabmeat in the bottom of a shallow baking dish.
Melt the butter in a saucepan. Remove from heat and add the flour, blending well.
Over low heat, add the milk and stir until thickened. Add the cheese, green onions, salt, pepper, and hot sauce. Cook until the cheese melts.
Pour the mixture over the crabmeat and bake at 450°F (232°C) until the cheese is lightly browned.

Variations

Substitute shrimp or lobster for the crabmeat for a different flavor.
Add diced bell peppers or mushrooms to the cheese sauce for extra flavor and texture.

Cooking Tips & Tricks

Be sure to use high-quality lump crabmeat for the best flavor and texture.

- Adjust the amount of hot sauce to suit your taste preferences.

- Serve Crabmeat Au Gratin with crusty bread or over pasta for a complete meal.

Serving Suggestions

Serve Crabmeat Au Gratin with a side salad or steamed vegetables for a balanced meal.

Cooking Techniques

Baking at a high temperature ensures that the cheese sauce becomes bubbly and golden brown.

Ingredient Substitutions

Use a different type of cheese, such as cheddar or gruyere, for a different flavor profile.

- Use gluten-free flour for a gluten-free version of this dish.

Make Ahead Tips

You can prepare the cheese sauce ahead of time and assemble the dish just before baking.

Presentation Ideas

Serve Crabmeat Au Gratin in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair Crabmeat Au Gratin with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Crabmeat Au Gratin contains approximately 300 calories per serving.

Carbohydrates

Crabmeat Au Gratin contains approximately 10 grams of carbohydrates per serving.

Fats

Crabmeat Au Gratin contains approximately 15 grams of fat per serving.

Proteins

Crabmeat Au Gratin contains approximately 25 grams of protein per serving.

Vitamins and minerals

Crabmeat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains dairy (cheese) and shellfish (crab), which may be allergens for some individuals.

Summary

Crabmeat Au Gratin is a rich and satisfying dish that is high in protein and moderate in calories. It is a good source of vitamins and minerals, but may not be suitable for those with dairy or shellfish allergies.

Summary

Crabmeat Au Gratin is a decadent and delicious seafood dish that is perfect for special occasions or as a treat for yourself. With a creamy cheese sauce and tender lump crabmeat, this dish is sure to impress your guests.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Crabmeat Au Gratin. It was a warm summer day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a faded, handwritten note fell out and landed on the kitchen counter in front of me. Curious, I picked it up and read the words scrawled in elegant cursive handwriting: "Crabmeat Au Gratin - a family favorite for generations."

Intrigued by the mysterious note, I turned the page to find the recipe for Crabmeat Au Gratin. The ingredients were simple yet elegant: fresh lump crabmeat, butter, flour, milk, sherry, Parmesan cheese, and a hint of cayenne pepper for a touch of heat. The instructions were clear and concise, guiding me through the process of creating a creamy, decadent dish that would surely become a staple in my own repertoire.

Excited to try my hand at this new recipe, I set out to gather all the ingredients I needed. I made my way to the local seafood market, where I carefully selected the freshest lump crabmeat available. As I paid for my purchase, the fishmonger smiled and asked if I was planning to make Crabmeat Au Gratin. Surprised by his knowledge of the dish, I nodded and he shared with me that it was a beloved recipe in his own family as well.

Armed with my ingredients and newfound knowledge, I returned home and set to work in the kitchen. I melted butter in a saucepan, whisked in flour to create a roux, and slowly added milk to create a creamy béchamel sauce. The aroma of the butter and flour melding together filled the kitchen, creating a sense of warmth and comfort that reminded me of my own grandmother's kitchen.

Once the sauce was thick and velvety, I stirred in a generous splash of sherry, adding a depth of flavor that elevated the dish to new heights. I gently folded in the lump crabmeat, being careful not to break apart the delicate chunks. The mixture was then spooned into individual ramekins, sprinkled with Parmesan cheese, and finished with a dash of cayenne pepper for a final touch of spice.

As I placed the ramekins in the oven to bake, the anticipation of tasting the finished dish grew with each passing minute. The savory aroma of the bubbling cheese and crabmeat filled the air, tantalizing my taste buds and stirring memories of family gatherings and shared meals around the table.

When the timer dinged, signaling that the Crabmeat Au Gratin was ready, I carefully removed the ramekins from the oven and set them on the table. The golden cheese bubbled and caramelized on top, creating a mouthwatering crust that begged to be broken into.

I couldn't wait any longer. I grabbed a spoon, scooped up a generous portion of the Crabmeat Au Gratin, and took my first bite. The flavors exploded on my tongue - the sweet, succulent crabmeat melded perfectly with the creamy béchamel sauce, while the sharp tang of the Parmesan cheese and the subtle heat of the cayenne pepper danced in harmony.

As I savored each bite, I couldn't help but smile. This recipe for Crabmeat Au Gratin had not only brought me culinary delight, but it had also connected me to a long line of cooks and food lovers who had come before me. It was a dish that held within it the memories and traditions of generations past, a reminder of the power of food to bring people together and create lasting bonds.

And so, as I finished my meal and washed the dishes, I made a mental note to pass this recipe on to my own grandchildren one day. For Crabmeat Au Gratin wasn't just a dish - it was a story, a legacy, a piece of my own culinary history that I was proud to carry on. And I knew that with each bite they took, they would be tasting not just a delicious meal, but a piece of me, of my grandmother, and of all the cooks who had come before us.