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    Home / Appetizers and Snacks

    Crab Meat au Gratin

    Published: May 30, 2018 / Updated: Mar 15, 2023 by Amy / 72 Comments

    Jump to Recipe Pin Recipe
    crab meat au gratin with crackers on a plate

    Crab Meat au Gratin is a hot and cheesy crab dip loaded with succulent crab meat. Ready in less than 30 minutes, it makes a great appetizer for game day and holiday parties.

    Hot Crab Dip baked in a ramekin

    This recipe was inspired by Val's Marina, a simple little seafood restaurant that was located on the Amite River in Maurepas, LA for over 50 years until Hurricane Katrina hit.

    Crab Meat Au Gratin was their version of hot crab dip and it was my favorite item on the menu.

    This is my version and I know you're going to love how easy it is to make.

    Crab Meat Au Gratin with crackers

    How to Make Crab Meat au Gratin

    Start out by making a roux which is a combination of flour and fat, in this case butter, used to thicken a dish and give it an extra creaminess.

    Heat the butter and flour in a skillet over medium heat, stirring constantly until it's a light brown color.

    Add the vegetables and sauté until they are soft. Next add the cheese and seasonings and stir until melted.

    Crabmeat au gratin ingredients in a saucepan.

    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 with shredded cheese, green onions and paprika.

    Crab Meat Au Gratin in a ramekin before baked.

    Put the dish on a baking sheet and place under the broiler for about 5 minutes or until the top is starting to turn brown and all the cheese has melted.

    close up picture of crab dip and crackers on a plate

    This dip tastes great with saltine or butter crackers, but, you could literally eat this stuff by the spoonful. No crackers needed!

    Once you take a bite of this Hot Crab Dip, you'll be hooked!

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    Crab Meat au Gratin recipe

    Crab Meat au Gratin

    Amy Duska
    Crab Meat au Gratin is the best hot crab dip EVER! You will love this authentic Louisiana recipe. It's an easy, seafood party appetizer!
    4.82 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Course Appetizer
    Cuisine American
    Servings 6
    Calories 276 kcal

    Equipment

    • large ramekin or small baking dish

    Ingredients
      

    • 4 tablespoons butter unsalted
    • 3 teaspoons flour
    • ½ cup onion chopped
    • ¼ cup celery chopped
    • 5 oz. can of evaporated milk
    • 1 egg yolk beaten
    • ¾ cup Swiss cheese shredded, reserve 3 tablespoons for topping
    • 8 oz. white crab meat
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • ¼ cup green onion chopped
    • dash of paprika

    Instructions
     

    • In a heavy saucepan, melt the butter over medium heat, add the flour and stir until combined and lightly browned. Add the onion and celery to the mixture and cook on low-medium heat until the vegetables are tender.
    • Add the evaporated milk, egg yolk, 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 to heat through. Turn oven broiler on to HIGH. Scoop the mixture into a small oven-safe baking dish and top with reserved 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 turn brown and bubbly. Remove from oven and serve warm with crackers.

    Notes

    You can make this ahead of time and put it in the refrigerator until you're ready to serve. Cover it with aluminum foil and bake it at 350°F for about 20-25 minutes before topping it with the extra cheese and popping it under the broiler. 
    Keyword easy seafood appetizer, quick party food ideas
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    Reader Interactions

    Comments

    1. Karen says

      May 06, 2022 at 5:18 pm

      Hi sounds delish. Can I use a torch instead of broiler to brown the top?

      Reply
    2. Kathy says

      August 16, 2020 at 4:13 pm

      Hi, just cooked the crab dish and loved it! However, I think I will cut back on the butter next time.

      Reply
    3. Jo says

      November 29, 2019 at 6:05 pm

      Doubled the recipe, put into 2 separate dishes and froze them. Took one out the day before Thanksgiving, let thaw in the fridge, cooked Thanksgiving to serve, looked just like the picture, everyone loved it. Absolutely delicious, will definitely make again.
      .

      Reply
    4. Maureen says

      November 10, 2019 at 8:26 pm

      5 stars
      Such an easy recipe. Working through ideas for the holidays!

      Reply
    5. Akaisha says

      October 10, 2019 at 5:48 am

      What size dish / ramekin to not overflow?

      Reply
      • Amy Duska says

        October 11, 2019 at 8:25 am

        Hi Akaish, I used a large 6 oz. ramekin, but you could use a 2 cup sized oven-safe baking dish. This is a smaller sized appetizer!

        Reply
    6. paula mcwhirter-buck says

      June 04, 2019 at 6:29 pm

      4 stars
      can you use imitation crab meat? im allergic to shellfish....

      Reply
      • Amy Duska says

        June 08, 2019 at 10:41 am

        I've never tried it with imitation but I think it would work!

        Reply
    7. Sunni Schoenauer says

      December 27, 2018 at 12:32 am

      Thank you, Amy! I made this a Christmas gift for my dad. It was a hit with everyone. (This is an understatement.) I accidentally cut a few more green onions than I needed so I included a small amount of the bottoms (white portion) in with the onions and celery, but to be frank, I don’t think the recipe needed a single tweak. Thank you again for publishing such a reliable recipe.

      Reply
    8. Brenda Stringer says

      October 19, 2018 at 5:56 pm

      Can you make this a day ahead?

      Reply
      • Amy says

        October 22, 2018 at 12:31 pm

        Yes, just put it in the fridge until you are ready to bake it!

        Reply
    9. highcotton says

      April 04, 2018 at 7:34 pm

      5 stars
      Absolutely spectacular! Thank you so much for sharing such a fabulous recipe!!

      Reply
    10. Pat Boggan says

      April 03, 2018 at 7:47 pm

      5 stars
      This was absolutely spectacular! Thanks for sharing the recipe!!!!

      Reply
      • Amy says

        April 05, 2018 at 9:57 am

        Thanks for letting me know! I'm so glad you enjoyed it 🙂

        Reply
    11. Heather Rose says

      March 24, 2018 at 5:07 pm

      Omg Vals had the best crab meat augratin and fried shrimp...ever!!! This is awesome I would definitely keep this recipe alive. Thank you!!!!.

      Reply
      • Amy says

        March 27, 2018 at 1:26 pm

        You're so welcome! 🙂

        Reply
    12. darlene says

      June 01, 2017 at 10:15 pm

      5 stars
      This dish was unbelievable easy and good. I used garlic as well the other ingredients,. So wonderful. Thanks Amy for sharing this recipe.

      Reply
      • Amy says

        June 02, 2017 at 8:40 am

        I'm so glad you enjoyed it. It's always been a favorite of mine ?

        Reply
    13. Caraline says

      December 07, 2016 at 11:34 am

      7 Dec 2016....just came across your recipe from Delish. Cant wait to make for snackies Xmas Eve! I have a question for you crab eating lovers tho...I buy frozen crab meat at grocer. When opening pkg very strong"sea salt" smell. I always rinse and squeeze dry crab meat in strainer. Is that the proper way to do crab meat....or am I ruining the taste of the crab????

      Reply
      • Amy says

        December 09, 2016 at 9:41 am

        Hi Caraline, I never rinse my crab meat but I'm sure it doesn't hurt anything. I think it's just a matter of personal preference 🙂

        Reply
      • Dianne says

        December 18, 2016 at 3:41 pm

        I love the crab meat at Costco. It is pasteurized and has a long shelf life in the fridge. I buy 2 to 4 at a time because you can have it for around a year unopened. It's not a s sweet as Maryland crab so sometimes I add a little sugar. Never has shell in it. I may have gotten 3 pieces of shell out of 50 containers!

        Reply
        • Francene says

          March 20, 2020 at 9:44 am

          Question: if I’m doubling or tripling the recipe, do I do the same with the rest of the ingredients? And can I use a large baking dish?

        • Amy Duska says

          March 24, 2020 at 8:53 am

          Yes and you can use a medium baking dish.

    14. LIl says

      November 23, 2016 at 1:14 pm

      If I can not get fresh crab can I use canned

      Reply
      • Amy says

        November 24, 2016 at 12:34 pm

        Yes you can!

        Reply
    15. Blake says

      September 10, 2016 at 7:45 pm

      I love this too, but crab is to nice too nice to put American cheese on.; it isn't even cheese. Provolone is better or Any real cheese. Panko bread crumbs are a nice little crunch on top.

      Reply
      • Amy says

        September 12, 2016 at 6:43 am

        Hi Blake, 🙂 you gave me a chuckle. I remember when I first found out that Val's used American cheese in the crab dip. I thought the same thing! I bet the Panko bread crumbs do add a nice touch!

        Reply
    16. M Darlene says

      August 12, 2016 at 11:54 pm

      Hello, Amy!!! I so remember Val's Marina - had many a Sunday lunch there after church. LOL Some the best seafood to be had - even in South Louisiana. Crab cooked anyway is my absolute favorite seafood and Val's AuGratin was my main course more time than not.

      Can't wait to try this recipe - I am so missing Val's. Thanks for sharing.

      Reply
      • Amy says

        August 15, 2016 at 2:49 pm

        Hi Darlene! I miss it so much! If you are still in Louisiana, I hope you are doing OK and staying high and dry!!!

        Reply
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