Crabmeat au Gratin is one of my favorite dishes, but there are times when I like to change things up. Just the other night, I swtched Shrimp and Crawfish for the Crabmeat. The result was a dish that was almost as good as the original. See what you think.
2 Egg Yolks
12 ounces Heavy Cream
½ stick Butter (4 ounces)
1 large Onion minced
3 cloves Garlic minced
1 teaspoon Salt
½ teaspoon White pepper
1 tablespoon Creole Seasoning
¼ cup Flour
½ cup Shredded Mild Cheddar Cheese
½ cup Shredded Monterey Jack Cheese
1 pound Seafood,cooked (Shrimp, Crawfish, Crabmeat, etc.)
1 cup Seasoned Bread Crumbs
1 cup Shredded Sharp Cheddar Cheese
Preheat oven to 400 degrees. Lightly grease a 9×9 inch-baking
pan. In a bowl, whip together egg yolks and heavy cream. Melt butter
in a large saucepan over medium heat. Sauté onions and garlic about
3 minutes. Season with salt, white pepper and the Creole seasoning.
Reduce heat to low, cover, and simmer 20 minutes, stirring
occasionally, until very tender. Mix the flour into the saucepan, and
cook for 5 minutes, stirring continuously. Mix in egg yolk mixture.
Stir in the mild Cheddar and Monterey Jack cheeses until melted.
Remove from heat and fold in seafood. Transfer the mixture to the
prepared Baking dish. Top with breadcrumbs and sharp Cheddar
cheese. Bake 20 minutes until bubbling lightly.
Enjoy!!!
Now available on IBooks You Can’t Keep New Orleans Out Of The Cook
