Page 31 - LCTrecipebook2023flipbook

CRAB AU GRATIN

2 lbs. jumbo lump crabmeat Serves 12
1 ½ lbs. unsalted butter

4 cups onions, chopped Sauté vegetables in butter until clear. Add
2 cups celery, chopped flour and cook for 5 minutes. Add milk and
9 cans of Carnation cook on low until well incorporated. After it
evaporated milk thickens, add your seasonings and shredded

2 cups flour cheese. Temper a few egg yolks, the add them
2 tsp. salt all to the mixture. Let cook for 10 minutes on
2 tsp. black pepper low heat. Add green onions and parsley. Fold in
1 pinch of red pepper the crabmeat and heat through. Transfer to

2 cups cheddar cheese, greased 12 inch individual casserole or ramekin.
shredded Bake at 350°F for 20 minutes.
9 egg yolks
1 bunch of green onion, Courtesy of Mike’s Seafood and Steakhouse

chopped
1 bunch of parsley, chopped

JEFF DAVIS PARISH

Jeff Davis Parish has a dish for you! From local meat market boudin and specialty meats to the best
fried and boiled seafood around! Grab a homestyle ‘plate lunch’ or dine on the water!
337-821-5521 | jeffdavis.org

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