Lump Crabmeat au Gratin

A Taste of Louisiana with Chef John Folse

Prep Time:
45 minutes • Serves 8

The Ingredients:
1 lb. jumbo lump crabmeat
1/4 lb. butter
1/4 cup diced onions
1/4 cup diced celery
1/4 cup chopped red bell pepper
1/4 cup chopped yellow pepper
1/4 cup chopped green onions
1 tbsp. diced garlic
3 tbsp. flour
3-1/2 cups hot whipping cream
1 oz. dry white wine
1 tbsp. lemon juice dash Louisiana Gold hot sauce
1/2 cup grated cheddar cheese
salt & cracked black pepper to taste
1/4 cup chopped green pepper
1/4 cup chopped parsley

The Method:
Preheat oven to 375 degrees F. In a heavy bottom two-quart saucepan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Saute three to five minutes or until vegetables are wilted. Be careful not to brown vegetables. Sprinkle in flour, blending well into mixture. Using a wire whisk, whisk hot cream into saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese, stirring the mixture constantly. Season to taste using salt and pepper. Add green bell pepper and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream. Place equal parts of jumbo lump crab in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese. Bake for ten minutes or until cheese is bubbly.

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