• Tommy Centola

Crabmeat au Gratin from Mike Anderson's

Mike Anderson used to have a restaurant in New Orleans. The former All-American Linebacker from LSU now has restaurants in Baton Rouge and Gonzales. This week, I want to share two of his specialties.


4 cups chopped yellow onions

3/4 cup chopped celery

1 stick butter

1 1/4 teaspoons Salt

1/2 teaspoon cayenne pepper

1/2 cup self-rising flour

4 ounces American cheese, shredded

4 ounces mozzarella cheese, shredded

6 cups evaporated milk, divided

2 egg yolks

2 tablespoons chopped green onions

1 pound white crabmeat (lump)

1 pound crabmeat (claw)


Serves 6 to 8 people


In a large saucepan, sauté yellow onions and celery in butter. Cover and simmer 15 to 20 minutes over low heat. Add salt and cayenne pepper. Stir. Add flour, American cheese and mozzarella cheese. Cook over medium heat until cheese melts. Add 3 cups evaporated milk. Stir. In a separate bowl, mix egg yolks with remaining 3 cups milk. Gradually add egg yolk mixture to saucepan. Cook over low heat until creamy. Add green onions and all crabmeat. Spoon into a casserole dish. Bake 20 minutes at 450℉. Serve immediately.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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