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Started By
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re: Any tips for making crabmeat au gratin?
Posted on 12/25/24 at 5:16 am to Gris Gris
Posted on 12/25/24 at 5:16 am to Gris Gris
Picked up a lb of fresh jumbo lump from Cpt. Avery's ($50!) and made it last night. Was a big hit. I Sautéed some thin slice portobellos and onion bottoms in the butter before continuing with béchamel. Everything else followed the Bon Ton recipe, except for the addition of green onion and I did top with a small amount of bread crumbs. Used 2 jiggers of Sherry. Was a bit weird making such a delicacy with American cheese, but man, it was good stuff. Paired with beef filets, Brussels spouts and twice baked potatoes. And of course copious amounts of wine and bourbon. Which is why I forgot take pics of the au gratin. Oh well. Really glad this thread got posted. Merry Christmas to all!
This post was edited on 12/25/24 at 5:39 am
2
Posted on 12/25/24 at 8:17 am to LSUballs
So glad it worked out! What a meal! You can certainly make it your own, but the American cheese is such a surprisingly right ingredient. Merry Christmas!
Posted on 12/25/24 at 8:35 am to Gris Gris
Anyone tried this basic recipe with shrimp or scallops?
Posted on 12/25/24 at 12:49 pm to SpotCheckBilly
quote:
Anyone tried this basic recipe with shrimp or scallops
It will certainly be good, but the delicate texture and taste of fresh crabmeat just can’t be beat
Posted on 12/25/24 at 1:22 pm to Tigerpaw123
quote:
It will certainly be good, but the delicate texture and taste of fresh crabmeat just can’t be beat
Agreed. It sounds a bit similar to Coquilles St. Jacques, but with a few differences. In a different presentation, I had the most delicious shrimp enchiladas in a chipotle cream sauce in Taos a few weeks back. It too was a marriage of seafood in a creamy cheesy sauce, but with a Mexican twist.
Posted on 12/25/24 at 1:56 pm to SpotCheckBilly
I've had shrimp au gratin before (used to work in a seafood restaurant) and it's good but I agree that the crabmeat offers a better texture. Shrimp is too delicate with cook times for me to waste my own money experimenting with
Posted on 12/25/24 at 3:00 pm to LSUballs
Awesome! Mine came out pretty good but I'll admit it had a flaw. It was a bit watery on the bottom when I took out of the oven. I think next time I'll let the aromatics cook longer and hopefully that will help some. Or just use less aromatics. Did it just how the recipe said but added some cheddar to the topping portion also. I took a pic of the outside but I don't know that's really worth posting. 
Posted on 12/25/24 at 4:28 pm to Powerman
I’m glad it worked out. The water may have come from the celery and onions.
The old recipes in Junior League cookbooks used evaporated milk and eggs as I recall. I used to make it that way when I first started making it. I never like the texture with eggs. Seemed to be more like a quiche type. Some recipes used egg yolks only.
The old recipes in Junior League cookbooks used evaporated milk and eggs as I recall. I used to make it that way when I first started making it. I never like the texture with eggs. Seemed to be more like a quiche type. Some recipes used egg yolks only.
Posted on 12/25/24 at 5:06 pm to Tigerpaw123
quote:
Omit the sherry
Cut it in half if you must but don't omit it.
Posted on 12/25/24 at 5:12 pm to Gris Gris
quote:
The old recipes in Junior League cookbooks used evaporated milk and eggs as I recall. I used to make it that way when I first started making it. I never like the texture with eggs. Seemed to be more like a quiche type. Some recipes used egg yolks only.
The recipe I used just used 2 yolks and evaporated milk
I'm thinking the water is definitely from the celery and onions. I'll cook longer next time.
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