CRAB MEAT AU GRATIN RECIPE: HOW TO MAKE IT
When the holidays roll around, I love to serve this warm crab meat au gratin. It has a rich taste and is easy to whip up with convenient canned crab. &mdashSuzanne Zick, Maiden, North Carolina
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 2 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers and vegetables. If desired, sprinkle with additional minced chives.
Nutrition Facts : Calories 64 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 185mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
CRAB CAKES BALTIMORE-STYLE RECIPE - NYT COOKING
This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.
Provided by Pierre Franey
Total Time 15 minutes
Yield 12 crab cakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Nutrition Facts : @context http//schema.org, Calories 156, UnsaturatedFatContent 8 grams, CarbohydrateContent 8 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 9 grams, SaturatedFatContent 1 gram, SodiumContent 361 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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