Best Lump Crabmeat Au Gratindip Ii Recipes

CRAB AU GRATIN SPREAD

Crab Au Gratin Spread image

For a warm and winning appetizer, Suzanne Zick of Maiden, North Carolina serves this special cracker spread. It's rich tasting and easy to whip up with convenient canned crab.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield about 2 cups.

Number Of Ingredients 13

Ingredients

2 tablespoons plus 1 teaspoon butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/2 cup half-and-half cream
1/2 cup milk
1/4 cup white wine or chicken broth
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1-1/2 teaspoons minced chives
1/2 cup shredded cheddar cheese
1 tablespoon dry bread crumbs
Assorted crackers

Steps:

In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 185mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

LUMP CRABMEAT AU GRATIN/DIP II

Lump Crabmeat Au Gratin/Dip II image

Pappadeaux's is famous for many delicious dishes, the crab & spinach dip being one of the most popular. Here's my version of that amazing dip. Shrimp or Crawfish can be added or substituted for the crabmeat.

Provided by Donna Graffagnino

Categories Other Side Dishes

Time 40m

Number Of Ingredients 18

Ingredients

1/2 small onion, chopped fine
2 tsp garlic, minced
1/2 c butter
1 lb lump crabmeat
1 Tbsp all purpose flour
4 oz monterey jack cheese, cubed
4 oz philadelphia cream cheese
3/4 c half & half
1 tsp salt
1/2 tsp white pepper
1/2 tsp cayenne pepper
1 bunch green onions, sliced thin
3/4 - 1 c cheddar or colby jack cheese, shredded
1 - 2 baguettes, diagonally sliced
1 - 2 stick butter, melted
2 tsp powdered or granulated garlic
1 Tbsp dried chopped parsley
finely grated parmigiano reggiano

Steps:

1. Preheat oven 350° F. Microwave onions and garlic in microwave safe bowl with just a little water for about 3 minutes or until onions are translucent. Completely drain the liquid and set aside.
2. Melt butter in skillet over medium heat. Add crabmeat and sauté about 3 minutes being careful not to break up crabmeat. Scoop out crab meat and add to onions. Leave the liquid in the skillet.
3. Reduce heat to low and stir flour into the crab/butter liquid until well blended.
4. Add Monterey Jack cheese and cream cheese; stir until cheeses are completely melted.
5. Increase heat to medium and add Half & Half, salt, pepper & cayenne, stirring continuously until mixture begins to boil. Remove from heat immediately.
6. Fold in onions and crab meat, being careful not to break up crabmeat.
7. Pour into 6 individual buttered Ramekins or into a buttered 9 x 9 shallow casserole dish.
8. Sprinkle top with green onions, then top with shredded cheese. If serving as a dip, make the garlic bread now.
9. Put the bread slices on a baking sheet lined with foil. Combine melted butter and granulated garlic then liberally brush on one side of the baguette slices. Sprinkle lightly with parsley and grated parmesan cheese.
10. Put dip in the oven on lower rack and garlic bread on the top rack. Bake for 10 minutes until cheese is melted and dip is hot and bubbly, and garlic bread is toasted. Enjoy!

NEW ORLEANS CRABMEAT AU GRATIN

New Orleans Crabmeat Au Gratin image

This is such a good dish. I would order this every time we went to Don's Seafood Hut in Lafayette....still do when I go home to visit. I have tried many recipes, and this is the closest I can come to theirs. This is a collaboration of many different recipes I have tried.

Provided by SkinnyMinnie

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 ounce dry white wine
1/4 cup onion, grated
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1 dash hot sauce
1 1/2 cups cheddar cheese, grated
salt and black pepper
1 tablespoon garlic, minced
3 tablespoons flour
parsley, chopped for garnish

Steps:

Preheat oven to 375ºF.
In a medium heavy bottomed saucepan, melt the butter over medium heat.
Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
Sprinkle in the flour, blending well into the mixture.
Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
Reduce heat to a simmer.
Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
Bake for 10 min or until cheese is bubbly.
OR.
Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
Bake for 30 min or until cheese is bubbly and melted.