“This amazing recipe for Crab Meat au Gratin is an authentic, Louisiana recipe that my friends and family have been enjoying for decades. C’est si bon!”
This is not just any hot crab dip!
Once upon a time … not so long ago … there was a little restaurant in the town of Maurepas, LA that sat on the famous Amite River called Val’s Marina. Growing up, it was one of my favorite places to eat seafood and a very special treat. Their Crab Meat au Gratin was my favorite appetizer! So much so I always ordered it for dinner. It was a unique dish that couldn’t be found anywhere else!
Crab meat is hands down my favorite seafood. I love how tender the meat is and it’s delicate flavor. When you combine crab meat with cheese and savory seasonings, the result is one ridiculously good crab appetizer!
This stuff is so easy to make!
Start out by making a roux from the butter and flour. A roux is a combination of flour and fat that is cooked together until it turns a light brown. The roux is what thickens the dish and gives it an extra creaminess.
When the roux is nice and light brown, saute the vegetables in the roux until they are soft and transparent. Add the cheese and seasonings to the mix and now you’re ready for the star of the show…..
White Lump Crab Meat….um yes please!
Gently stir in the crab meat and then transfer the mixture to a small baking dish or a large ramekin.
Top the crab dip with more shredded cheese, green onions and paprika and then put it under the broiler for about 5 minutes or until the top is starting to turn brown and all of the cheese has melted.
It taste great with saltine crackers, butter crackers or even on top of crusty french bread slices!
That’s what we Louisianians refer to as “A little bit of heaven on earth”.
It’s so good….I could eat this stuff with a spoon…no crackers needed!
It’s definitely a party pleaser! Once you take a bite of this Crab Meat au Gratin, you’ll be hooked!
Tip: You can make this ahead of time and put it in the refrigerator until you’re ready to serve. I would cover it with aluminum foil and bake it at 350 degrees for about 20-25 minutes before topping it with the extra cheese and popping it under the broiler. Just make sure it’s heated through before serving!
If you like seafood try this Lobster Mac and Cheese!
Side note: Unfortunately Val’s Marina is no longer open due to the devastation caused by Hurricane Katrina in 2005. Hopefully I can keep their Crab Meat au Gratin alive in their honor!
- ½ stick butter
- 3 tsp flour
- ½ cup onions, chopped
- ¼ cup celery, chopped
- 5 oz. can of evaporated milk
- 1 egg yolk, beaten
- ¾ cup swiss cheese, shredded (reserve 3 T for topping)
- 1 slice american cheese
- 8 oz. of white crab meat
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ cup green onion, chopped
- dash of paprika
- Turn oven broiler on
- In a heavy saucepan, melt the butter over medium heat, add the flour and stir until combined
- Add the onion and celery to the roux and cook on low-medium heat until the vegetables are tender
- Stir in the evaporated milk and egg yolk, keep stirring until fully blended
- Add the swiss cheese, american cheese, salt, black pepper and cayenne pepper and stir continuously until the cheese has melted
- Gently stir in the crab meat and cook on low heat for 5 minutes
- Scoop the mixture into a small oven safe baking dish and top with shredded swiss cheese, green onion and paprika
- Place the baking dish onto a cookie sheet and place under broiler for 5 minutes, or until the cheese has melted and started to brown
- Remove from oven and serve warm with crackers
Try my Hot Onion Dip. It’s amazing!