Return to Content

Crabmeat au Gratin

by

Yield: Serve 4-6.

For those who love the succulent taste of shellfish, this dish for Crabmeat au Gratin is a delight. It can be. served as an appetizer or a main dish held together by a minimum amount of sauce. To stretch it for additional servings, make about twice as much sauce and serve accompanied by noodles with herbs and butter and a tossed green salad. –Mirror Lake Inn, Lake Placid, New York

Crabmeat au Gratin

Ingredients:

  • 2 tablespoons butter
  • 1-1/2 tablespoons flour
  • Pinch of salt
  • 1/8 teaspoon dry mustard
  • 1 cup milk
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 pound cheddar cheese, grated
  • 4 cups crabmeat
  • 1/4 cup grated Parmesan cheese

Instructions:

Preheat oven to 300°F. In a saucepan combine the butter, flour, salt, mustard, milk, and Worcestershire sauce stir over low heat until the butter melts and the mixture is blended. Stir in the cheddar cheese and crabmeat and place the mixture in a 2-quart baking dish or into 6 scallop shells. Sprinkle the Parmesan cheese on top. Bake 10 minutes or until piping hot.

Updated Sunday, February 16th, 2014
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order