Savory New Orleans Crabmeat Gratin
Experience the rich and decadent flavors of New Orleans with this creamy Crabmeat Gratin. Inspired by the beloved dish from Don's Seafood Hut in Lafayette, this recipe brings together the sweetness of lump crabmeat, a velvety sauce, and a melty cheese topping to create a mouthwatering experience for seafood lovers. Perfect for a special occasion or a cozy family dinner, this gratin is sure to impress with its soulful flavor and delightful texture. Serve it with crusty bread for dipping, or enjoy it on its own as an unforgettable comfort food classic.
6
Servings
183
Calories
13
Ingredients
Ingredients
Lump crabmeat
1 lb (picked over for shells)
Hot whipping cream
3 1/2 cups (heated)
Butter
1/4 lb (unsalted)
Dry white wine
1 ounce (Chardonnay or Sauvignon Blanc recommended)
Onion
1/4 cup (grated)
Lemon juice
1 tablespoon (freshly squeezed)
Nutmeg
1/4 teaspoon (freshly grated if possible)
Hot sauce
1 dash
Cheddar cheese
1 1/2 cups (grated)
Salt and black pepper
to taste
Garlic
1 tablespoon (minced)
Flour
3 tablespoons (all-purpose)
Parsley
for garnish (chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a medium heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the grated onion and minced garlic, sautéing for about 3 to 5 minutes until the vegetables are soft but not browned.
3
Sprinkle the flour over the vegetable mixture, blending it in thoroughly to create a roux. Cook for another 2 minutes to eliminate the raw flour taste.
4
Gradually whisk in the hot whipping cream, stirring continuously until the sauce thickens and is smooth.
5
Reduce the heat to a gentle simmer. Incorporate the dry white wine, lemon juice, nutmeg, and dash of hot sauce, stirring well to combine.
6
Fold in half of the grated cheddar cheese, stirring until it melts completely into the sauce. Adjust seasoning with salt and pepper to taste. If the sauce becomes too thick, add a splash of hot water or additional cream to reach your desired consistency.
7
Evenly distribute the lump crabmeat into six au gratin dishes or place all crabmeat in an 8-inch baking dish. Pour the cheese sauce over the crab, ensuring it is generously coated before sprinkling with the remaining cheddar cheese.
8
Bake for about 10 minutes for the individual dishes or 30 minutes for the larger baking dish, or until the cheese is bubbly and lightly golden. Keep an eye out to avoid over-browning.
9
Once done, remove from the oven and let it cool slightly. Garnish with chopped parsley before serving.
Nutrition Information
13g
Fat
10g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory New Orleans Crabmeat Gratin?
It is a rich and decadent seafood dish featuring lump crabmeat in a velvety cream sauce, topped with melted cheddar cheese and baked until bubbly.
What kind of crabmeat is best for this recipe?
Lump crabmeat is highly recommended for its sweet flavor and large, meaty texture.
How should I prepare the crabmeat before cooking?
You should carefully pick over the crabmeat to ensure any stray shell fragments are removed before adding it to the dish.
What was the inspiration for this crabmeat gratin?
This recipe is inspired by a popular dish served at Don's Seafood Hut in Lafayette, Louisiana.
Can I use a different type of cheese instead of cheddar?
Yes, while cheddar provides a classic flavor, you could substitute with Gruyere, Swiss, or Monterey Jack for a different profile.
What type of white wine is recommended for the sauce?
A dry white wine such as Chardonnay or Sauvignon Blanc is recommended to balance the richness of the cream.
Is there a substitute for heavy whipping cream?
For the best velvety texture, heavy cream is preferred, though half-and-half can be used as a lighter alternative if necessary.
How long does it take to bake individual gratin dishes?
When using six individual au gratin dishes, the baking time is approximately 10 minutes.
How long should I bake the gratin if using one large dish?
If using a single 8-inch baking dish, the gratin should bake for about 30 minutes.
At what temperature should the oven be set?
The oven should be preheated to 375°F (190°C) for baking the gratin.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much, you can add a splash of hot water or additional cream to reach your desired consistency.
Can I make this dish ahead of time?
You can prepare the sauce and crabmeat ahead of time, but it is best to assemble and bake just before serving for the best texture.
What should I serve with this crabmeat gratin?
It is best served with crusty bread for dipping, or enjoyed on its own as a comfort food classic.
How do I know when the gratin is finished baking?
The gratin is ready when the cheese is bubbly and has turned a light golden brown.
Can I use frozen crabmeat?
Yes, frozen crabmeat works well as long as it is completely thawed and drained of any excess liquid before use.
What does 'picked over for shells' mean?
It means manually checking through the meat with your fingers to find and discard any small, hard shell bits often left in processed crabmeat.
How do I make the roux for this recipe?
Sauté the grated onion and garlic in butter, then sprinkle flour over the mixture and cook for 2 minutes to eliminate the raw flour taste.
What is the purpose of adding nutmeg to the sauce?
Nutmeg adds a subtle warmth and aromatic depth that complements the cream and sweet crabmeat perfectly.
Can I make this dish spicy?
Yes, you can increase the amount of hot sauce or add a pinch of cayenne pepper to the sauce for an extra kick.
Is this recipe gluten-free?
As written, it contains all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free all-purpose flour blend.
How many servings does this recipe provide?
This recipe is designed to provide 6 servings.
What are the nutritional facts for a single serving?
One serving contains approximately 183 calories, 13g of fat, 10g of carbohydrates, and 11g of protein.
Can I use garlic powder instead of fresh garlic?
Fresh garlic provides the best flavor, but you can substitute 1/4 teaspoon of garlic powder if fresh is unavailable.
What garnish is recommended for the final dish?
Freshly chopped parsley is used to garnish the dish for a pop of color and freshness.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
Can I reheat the crabmeat gratin?
Yes, reheat it gently in the oven at 325°F until warmed through; avoid the microwave to keep the sauce from separating.
What size baking dish is needed for a single batch?
An 8-inch baking dish is the appropriate size if you are not using individual ramekins.
Can I add other seafood to this gratin?
Yes, you can mix in small shrimp or crawfish tails to create a mixed seafood gratin.
Is it necessary to heat the whipping cream before adding it?
Yes, using hot whipping cream allows the sauce to thicken more quickly and results in a smoother consistency.
Can I use salted butter?
The recipe calls for unsalted butter, but if you use salted, simply reduce the amount of additional salt added to the sauce.