In reverence of National Crabmeat Au Gratin Day and our beautiful local Louisiana crabmeat, why not make Crabmeat au Gratin tonight. Here’s my recipe from my best known cookbook, Tom Fitzmorris’ New Orleans Food. Enjoy!
Crabmeat au Gratin
1 cup heavy whipping cream
1/2 medium yellow onion, chopped
4 large mushrooms, sliced
2 Tbs. green onion tops, chopped
1 Tbs. chopped fresh flat-leaf parsley
1 tsp. salt-free Creole seasoning
1 tsp. lemon juice
5 Tbs. grated Parmesan cheese
1 lb. jumbo lump crabmeat
2 Tbs. plain bread crumbs
Preheat the broiler. Heat the cream in a small saucepan and reduce by about a third. Add all of the vegetables and return to a boil. Stir in the Creole seasoning, lemon juice, and 3 TBS. of the Parmesan. Add the crabmeat and gently toss in the pan to combine with the sauce, being careful not to break up the lumps.
Divide the mixture up into 4 ovenproof dishes for appetizers, or 2 dishes for entrees. Combine the bread crumbs and remaining cheese together and sprinkle over the top of each dish. Broil until the sauce begins to bubble, 3-5 minutes. Serve immediately.
.
