Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for over 50 years. Create the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Friday, June 30, 2006

Crab Meat Au Gratin | Delicous and Rich Crab Meat Casserole

Crab meat au gratin is one Cajun dish that I just about can't get enough of. It is so rich and tasty, yet so simple to make.


Ingredients


  • 2 lbs. crab meat
  • 10 oz. mild cheddar cheese
  • 1 pint of canned milk
  • 2 sticks of butter
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 4 Tbs. of all-purpose flour
  • 2 egg yolks
Instructions
    Sauté onions and celery in butter until tender then add the all-purpose flour and milk, blend well and remove from heat. Next, add the egg yolks, crab meat, salt, pepper and 8 oz. of cheddar cheese and mix together thoroughly.

    Pour in casserole dish and top with remaining 2 oz. of cheese. Bake at 350 degrees F. just long enough to melt the cheese. Serves 6 to 8.

    Suggestion: Compliment this rich meal with a fresh green garden salad and buttered garlic toast.

    Mais c'est bon! ... Ahheee!!
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