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Crabmeat au Gratin

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Crabmeat au Gratin
10 votes, 4.51 avg. rating (89% score)
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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


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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

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One Response to Crabmeat au Gratin

  1. sybil December 23, 2015 at 9:44 pm #

    I’ve no tried this crab meat Au Gratin yet, will be on the home menu for Xmas day, have you left anything out of recipe I should know, Please tell me for I have no time for a rehearsal. You understand. Thank you I will record comments from my invites shall pass along to you naughty or nice. I promise

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