• Tommy Centola

Seafood au Gratin

Updated: Jan 3

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!!!

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