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.
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.
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.
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.
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.
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!
6 easy party appetizers to make during the holidays
- Pink Shrimp Dip
- New Orleans BBQ Shrimp
- Easy Hummus Recipe
- Garlic Butter Tuscan Shrimp Dip
- Classic Deviled Eggs
- Goat Cheese Truffles
Crab Meat au Gratin
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.
Peggy says
I an only eat very soft food. Can this recipe be puréed thanks
Peggy
Amy says
Hi Peggy, I'm not sure if it could be pureed. It's pretty soft as it is. I suffer from TMD and I am able to eat it without too much discomfort.
Kathy Boggess says
This was delicious. I had some crabmeat left after making crab cakes last night. I'm working out of state and staying in a hotel and have a kitchen but not everything I needed so I made some substitutions since I didn't want to run to the store. I used nonfat milk instead of evaporated and added about 2+ Tbsp of cream cheese, some hot sauce and Cajun seasoning. It was wonderful. Will definitely be making this again and again.
Amy says
Awesome! Thanks for sharing 🙂
Susan Bryan says
Hi Amy. I'm having some old friends over tomorrow night, I mean really old friends, like from at least 30 years ago. They want to bring soft shells for dinner and I needed a great appetizer recipe. This is it! It will be great with our seafood themed dinner and I can see that there is nothing in this recipe that wouldn't be delicious! Thank you, I can't wait to make it (but mostly eat it.) It simply can't be bad! Thank you, I know my friends will love it.
Amy says
Hi Susan! I hope your get together is nothing but a great time. Let me know how it turns out ! Amy ?
GINGER says
HI AMY,
YOUR RECIPE SOUNDS DELICIOUS AND CAN'T WAIT TO TRY IT. HOWEVER IN YOUR DISCUSSION BEFORE YOU LIST THE INGREDIENTS YOU MENTION THE SONG "PUTTIN ON THE RITZ" CAME OUT IN THE 1980'S. IT IS ACTUALLY A VERY OLD SONG WRITTEN BY IRVING BERLING AND WAS PUBLISHED IN THE LATE 1920'S. JUST THOUGHT YOU'D LIKE TO KNOW. THANKS
Amy says
Hi Ginger, that is too funny! In the post I was referring to the remake of the song by the band "Taco" in the eighties. Thanks for letting me know 🙂 I hope you enjoy the crab dip and have a very Merry Christmas!
Rita says
Gong to try it for a party I'm going so I'm doubling it . But wanted to know if I can use other cheese besides My husband loves crab but not so much on the Swiss cheese? thank You.
Amy says
Hi Rita! You can pretty much use any cheese you like. I would just make sure it's a cheese that melts easily. You might try substituting more American cheese or maybe mozzarella. You want something mild so that it doesn't compete with the flavor of the crab too much. Please let me know how it turns out. I hope this helps and have a Merry Christmas!
Kristina K. says
I made this tonight and it's amazing!! Highly suggest doubling the recipe if you love crab dip and dont care about calories lol
Amy says
I agree! Lol
Kathy says
can crabmeat augratin be frozen to eat later?
Thanks,
Kathy
Amy says
Hi Kathy, yes it can be frozen. I would thaw it before baking when you're ready to serve it.
Kathy Medgaarden says
Hi Amy,
Sounds great, would this work in a crockpot I have a ways to travel for a party and the crockpot would keep it warm longer?
Amy says
Hi Kathy! I think it would be fine in a small crockpot.
Phyllis P says
Can you tell me what size of baking dish did you use?
Amy says
I used a large ramekin, about 4" in diameter and about 2" deep.
Stacy says
Hello. I made this for Christmas last year and it was a huge hit! I'm now about to make it for my daughter's school social. I cannot remember if I broiled it or not but just to be sure, what temp should I set it at before placing it under the broiler?
Thanks
Amy says
Hi Stacy! My oven has a broiler setting that I use. I think most ovens have one. If yours does just turn on broiler and let it sit under it for a few minutes. It doesn't take long so keep an eye on it!
Stacy says
Thank you 🙂
Danielle says
Can this be made ahead of time and then baked and broiled just before serving? If so, what is the recommended time and temperature? Thanks!
Amy says
HI Danielle, yes you can make it ahead of time. I would bake it at the same temperature but for about 10 minutes longer depending how cold it is. Good luck!
Carol says
Certainly looks delicious! But, perhaps I missed something...I don't see anything about baking...just broiling. If making ahead and refrigerating, won't another 10 minutes under the broiler turn this into a burned topping before the interior is heated through? Any suggestions on baking (to heat through) BEFORE broiling? Otherwise, this has to be a last-minute preparation.
Also, what size baking dish do you use? Thank you!
Amy says
Hi Carol! If you make this ahead of time I would bake it for 20-25 minutes at 350 degrees, until it's heated through. Then you can broil them after. It's a really delicious dip. I hope you enjoy!
Sonia (foodiesleuth) says
Hello, Amy...Just found this recipe on Pinterest and was wondering about the use of evaporated milk. Could I not use whipping cream instead?
Amy says
Hi Sonia, I've read that you can use whipping cream as a substitute for evaporated milk. I've never tried it myself, but I'm thinking it would be fine to use in this recipe. It will probably be a little richer tasting. Please let me know if you decide to try it out!
Sarosa says
This recipe looks amazing, and I want to make it tomorrow. A couple of questions for you. I have a 6 oz can of crabmeat, but you call for 8 oz ... are you referring to the imitation crabmeat? Secondly, you list a single egg yolk, but mention adding "yolks" (plural) ... am I definitely just to use one egg yolk?
Thank you!
Amy says
Hi! Sorry for the confusion. I use real crab meat in my recipe, although I believe you can use imitation crab if you'd like. I corrected the recipe to reflect only 1 egg yolk in the directions. Good luck!
Sarosa says
Thank you! I prefer to use the real, so glad to know this is what you use. Off to the store for the ingredients I need!
Sarosa says
Yummy! Loved it! I'm so glad I found your recipe! I adjusted the recipe slightly as I had only the canned crabmeat. In fact, I made several changes without deliberatly planning to, it just sorted of happend. But in case anyone else uses the canned crabmeat, here is what I did.
6 Tbsp butter
1.5 Tbsp flour
¾ cup onions, chopped
1/3 cup sliced roasted almonds (we’re not fans of celery)
7.5 oz. evaporated milk
1 egg, beaten (I never get around to using left over egg whites)
1 cup Swiss cheese, shredded (reserve 3 T for topping)
¼ cup shredded Cheddar
12 oz. canned crab meat
¾ tsp salt
¼ rounded tsp black pepper
¼ tsp nutmeg (out of cayenne pepper)
1/3 cup dried chives (oops, out of green onion)
dash of paprika
Janette says
this looks awesome and it also going to get me in a lot of trouble with my diet! Guess I'm going to have to try it on my cheat day! Thanks for sharing!
Darlene says
Hi, I live in Canada and was wondering what American cheese is and what I could use as a substitute. This looks delicious and I am especially pleased that it does not require a lot of processed ingredients
Amy says
Hi Darlene. American cheese is a processed cheese product that can totally be omitted from this recipe. It's kind of like Velveeta cheese, if you know what that is. Just substitute a little more of the other cheese if you don't want to use it, or if you don't have access to it. I included the American cheese in this recipe only because that's how it is made in the restaurant that I grew up eating it at, but it will be just as good without it! I'd love to know how it turns out for you. Thanks!
Rebecca says
I can't wait to make this tomorrow!
Amy Duska says
Hi Rebecca, please let me know how it turns out!
Veronica says
Hi Amy, I came across your website a few days ago and made this dip..my hubby and kids loved it which was a surprise cause my kids are super picky. Can't wait to try more of you recipes.
Amy Duska says
Hi Veronica! That makes me so happy to hear that. Thank you for letting me know, it means a lot to me!
Marija says
I am throwing a party next month and this recipe is going to be served at it 🙂 This is great! Thank you so much!
Amy Duska says
Marija you are so welcome. Don't you just love a good cheesey dip? I hope you enjoy, Happy Holidays!
sara delaney says
Lovely images - just about to head to first photo shoot of our new foodie section of our blog - thanks for the inspo!
x
Thalia @ butter and brioche says
Craving all of the cheesy deliciousness of this gratin right now, it looks so good - especially with the addition of crab!
Amy Duska says
It's sinful!