Recipe by SkinnyMinnie
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.
Top Review by Irishcolleen
This is a wonderful recipe, but the next time you're in Lafayette, you should try Guidry's Reef's Crabmeat Au Gratin. I have worked in both places, and I guarantee that you'll like their's better! It's to die for! :)
- 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
Directions See How It's Made
- 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.
- 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.