Cajun Crab Meat Au Gratin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is typically less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Grated pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

Melt 3 tablespoons of unsalted butter in a pan over medium heat.

Add chopped trinity (onions, bell pepper, celery) to the pan and sauté for a few minutes.

Add 1 chopped shallot to the pan and sauté for another minute.

Add 2 finely chopped garlic cloves to the pan and sauté for 1 more minute.

Pour in about 1 tablespoon of sherry cooking sherry and mix well.

Add 3 tablespoons of flour to the pan and stir to combine, cooking for 2-3 minutes to remove the raw flour taste.

Pour in 8 ounces of clam juice and mix it into the roux.

Season the mixture with Cajun seasoning, black pepper, and a capful of shrimp and crab boil.

Turn the flame down to medium-low and continue stirring until thickened.

Gradually add 3 cups of heavy whipping cream until the desired consistency is reached.

Add 1 cup of regular lump crab meat, breaking it up slightly as you mix it in.

Taste the mixture and adjust seasoning with more Cajun seasoning and parsley flakes as needed.

Stir in 1 cup of shredded cheddar cheese until melted, then add the remaining cheese from the 2-cup bag and some shredded Gruyere cheese.

Mix until all the cheese is melted and combined, then add crushed red bell peppers for heat.

Turn off the flame and let the mixture cool slightly before transferring it to ramekins.

Preheat the oven to 350-375°F.

Spoon the crab mixture into ramekins and top with reserved jumbo lump crab meat, keeping it whole.

Bake the ramekins in the preheated oven until heated through and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens