• Tommy Centola

Crabmeat au Gratin from Antoine’s

Updated: Jan 4

With the Holidays upon us, my thoughts turn to foods we used to eat for the season. Here is a recipe from Antoine’s that is featured in the new cookbook New Orleans Classic Creole Recipes by Kit Wohl. It is a simple recipe that taste delicious.

1 1/4 cups Bechamel Sauce (see below)

2 1/2 cups Lump Crabmeat

Salt and Freshly ground Black Pepper

4 tablespoons grated Cheddar Cheese

4 tablespoons grated Romano Cheese

4 tablespoons grated Mozzarella Cheese

1/4 cup Breadcrumbs

Preheat the oven to 400 degrees.

In a medium saucepan, gently fold the bechamel sauce and crabmeat together using a rubber spatula. Be careful not to break up the crabmeat. Season with salt and pepper, and cook over medium heat for 1 to 2 minutes. Divied equally among 6 oven safe ramekins or small dishes.

In a small bowl, mix all the cheeses with the breadcrumbs and divide equally among the ramekins.

Bake for 12 to 15 minutes, or until the tops begin to brown. Let cool for 5 to 10 minutes and serve wamr.

Bechamel Sauce

3 tablespoons Unsalted Butter

3 tablespoons All-Purpose Flour

1 cup Whole Milk

1/4 cup thinly sliced White Onion

1 whole Clove

1 Bay Leaf

Salt and Freshly Ground White Pepper to taste

In a saucepan oven low heat, melt the butter. Add the flour, a teaspoon at a time and cook for about 2 minutes, stirring constantly, to form a paste. Remove the roux from the heat and set aside.

In a separate sauce pan over medium-high heat, combine the milk, onion, clove, and bay leaf. Bring to a boil, reduce heat to medium-low, and cook 4 to 5 minutes.

Reduce heat and whisk the roux into the milk mixture until it has been completely combined. Allow to simmer for about 2 minutes, or until the sauce will stick to the back of a spoon. Whisk in the salt and pepper to taste.

Strain the sauce through a fine colander to remove the onion, clove, and bay leaf. Use immediately.

Enjoy!!!

Coming soon to Ibooks You Can’t Keep New Orleans Out Of The Cook.

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