Crab Gratin Au Meat Recipes Lump

The BEST Hot Crab Dip! A Louisiana Favorite! | Amy in the Kitchen

Jumbo Lump Crab Au Gratin | How To Feed A Loon

Crab dishes are a Louisiana favorite, and one dish that always stands out is the Hot Crab Dip. The rich and creamy texture combined with the savory flavor of crab meat makes it a perfect appetizer for any occasion. Whether you’re hosting a party or simply looking for a delicious snack, this recipe is a must-try.

To make this mouthwatering dish, you’ll need:

• 1 cup lump crab meat
• 1 cup cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated mozzarella cheese
• 2 green onions, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, green onions, Worcestershire sauce, hot sauce, Old Bay seasoning, garlic powder, and onion powder.
3. Gently fold in the lump crab meat until well combined.
4. Transfer the mixture into a baking dish and spread it evenly.
5. Bake for 20-25 minutes or until the top is golden and bubbly.
6. Serve hot with your favorite crackers or sliced bread.

How to prepare:

Making this Hot Crab Dip is quick and easy. Simply mix together the ingredients and bake until bubbly and golden. It’s best served hot with a side of crispy crackers or toasted bread.

Preparation time:

This recipe can be prepared in just under 30 minutes, making it a perfect choice for last-minute gatherings or impromptu snack sessions.

Servings:

This recipe yields approximately 8-10 servings, depending on the portion sizes.

Nutrition Facts:

Calories: 220 | Fat: 18g | Carbohydrates: 4g | Protein: 10g

Tips:

- For an extra kick of flavor, add a pinch of cayenne pepper to the mixture.

- Feel free to substitute lump crab meat with any other type of crab meat available to you.

- To make it a heartier dish, you can also add chopped cooked shrimp to the mixture.

FAQs:

Q: Can I make this dip ahead of time?

A: Absolutely! You can prepare the dip in advance and refrigerate it until ready to bake. Just make sure to bring it to room temperature before baking.

Q: Are there any alternatives to mayo in this recipe?

A: Yes, if you’re not a fan of mayo, you can substitute it with sour cream or Greek yogurt for a lighter version.

Q: Can I freeze the leftovers?

A: Unfortunately, this dip doesn’t freeze well due to the dairy content. It’s best enjoyed fresh.

Crab au Gratin is a true Louisiana classic, and this Jumbo Lump Crab Au Gratin recipe is no exception. The combination of tender jumbo lump crab meat with a rich and cheesy sauce is pure comfort food at its finest.

Ingredients:

• 1 pound jumbo lump crab meat
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1 cup grated Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat.
3. Stir in the flour until well combined, creating a roux.
4. Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
5. Cook the sauce until it thickens, stirring constantly.
6. Stir in the grated Cheddar cheese and Parmesan cheese until melted and smooth.
7. Add the parsley, garlic, Old Bay seasoning, black pepper, and cayenne pepper. Stir well.
8. Remove the sauce from the heat and fold in the jumbo lump crab meat.
9. Transfer the mixture to a baking dish and bake for 20-25 minutes or until bubbly and golden.
10. Serve hot with a side of rice or French bread.

How to prepare:

This Jumbo Lump Crab Au Gratin is simple to prepare. Start by cooking a roux with butter and flour, then gradually whisk in the milk and cream. Add the cheeses, spices, and seasonings, and finally fold in the jumbo lump crab meat. Bake until bubbly and golden.

Preparation time:

The entire process takes approximately 45 minutes, including preparation and baking time.

Servings:

This recipe serves 6-8 people, making it ideal for intimate dinners or gatherings.

Nutrition Facts:

Calories: 390 | Fat: 28g | Carbohydrates: 10g | Protein: 24g

Tips:

- Make sure to carefully check the jumbo lump crab meat for any shell fragments before adding it to the sauce.

- For a more indulgent version, you can top the crab au gratin with extra cheese and broil until golden and bubbly.

FAQs:

Q: Can I use canned crab meat instead?

A: Although fresh jumbo lump crab meat is recommended for this dish, you can use canned crab meat as a substitute if fresh is not available. Just make sure to drain and rinse it well before adding it to the sauce.

Q: Is it possible to make this dish vegetarian-friendly?

A: Yes, you can omit the crab meat and add vegetables of your choice, such as mushrooms or spinach, to create a delicious vegetarian gratin.

There you have it – two delectable crab au gratin recipes that are sure to impress your guests or satisfy your seafood cravings. Whether you prefer the creamy and cheesy Hot Crab Dip or the indulgent Jumbo Lump Crab Au Gratin, these dishes will transport you to the flavors of Louisiana. Enjoy!