Sal & Judy's Crabmeat Au gratin

Hmm...where do you get such a scrumptious sounding item? Are they the same people that make killer Caesar dressing?

Have not had theirs but my gold standard to judge others was from the Cotton Club on Highland road just north of the LSU Gates, unfortunatly they have been closed for many years

S&J's Nicholas Sauce over trout or soft shell crab is even better than their au gratin

Sal and Judy's is in Lacombe off of 190

My wife gets the crabmeat au gratin and I get the Trout Nick every time...we are Never disappointed.

You can get the Cotton Club crabmeat au gratin at the Broken Egg on Old Hammond or the one in Mandeville...my wife is Frankie's oldest daughter...it took years to get the receipe from the family, but it was worth the wait.

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Sal and Judy's is in Lacombe off of 190

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Ahh, thanks for the info, didn't know it was an actual restaurant. Also, Otis, thanks for the link. I've found the salad dressing in stores, so I just assumed that the crabmeat au gratin was something I could buy here too.

Sal and Judy's is one of the best restaurants in Louisiana. Better make your reservations a week or 2 ahead of time.

here,just got the riverside in receipe out of my listing,I'll share..i DO AD SOME NUTMEG to make it more of a bechemel sauce..........
CRABMEAT AUGRATIN
4 oz grated American cheese
1 tbsp garlic
1/4 lb butter
1/2 cup flour
1 cup milk
1 lb lump crabmeat
1 cup whipping cream
1/2 tsp each of red & white pepper

2 tbsp parsley
1 tsp salt
3 sticks finely chopped celery
1 tbsp Lea & Perrins Worcestershire sauce

Instructions:

1. Melt butter in medium saucepan over low heat.
2. Add flour until thickened.
3. Cook this roux over low heat, stirring often for 10 minutes.
4. Be sure not to brown your roux, it should be a white roux.
5. Add celery, stir and cook for 3 minutes.
6. Add cheese, whipping cream, milk, parsley and seasonings.
7. Cook until cheese is melted and sauce thickens.
8. Fold in crabmeat and transfer to casserole dish.
9. Brown in oven and serve.

Bon Appetit!

and if you have some shrimp too here ya go:)

CRABMEAT BIENVILLE
Ingredients:

4 oz grated Romano cheese
1 tbsp garlic
1/4 lb butter
1/2 cup flour
1 cup milk
1 lb lump crab meat
1 cup whipping cream
1/2 tsp each of red, white & black pepper
2 tbsp parsley
1 tsp salt
4 oz chopped boiled shrimp
2 tsp dried thyme
Instructions:

1. Melt butter in medium saucepan over low heat.
2. Add flour until thickened. Cook this roux over low heat, stirring often for 10 minutes.
3. Be sure not to brown your roux, it should be a white roux.
4. Add cheese, whipping cream, milk, parsley and seasonings.
5. Cook until cheese is melted and sauce thickens.
6. Fold in lump crabmeat and cook another 5 minutes.
7. Transfer to casserole dish.
8. Brown in oven and serve.

Bon Appetit!

when it starts it looks great,just b4 u put it in a casserole i looks like walpaper paste,when it bakes it is heavenly,Just fold the crabmeat in very easily and it doesn't have to be jumbo lump to be DElicious.