Crab And Chile Gratin Recipes

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

CRAB LINGUINE WITH CHILLI & PARSLEY

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

SIMPLE AND SINFUL CRAB AU GRATIN

Steps:

• Preheat the oven to 200C/400°F.
• Flake the white crabmeat and combine with the brown crabmeat in a bowl and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking for one minute. In a separate pan, gently heat the double cream.
• Remove the butter and flour mixture from the heat and whisk in the heated cream. Return to the heat, gently bring to a boil, then simmer, whisking for a minute or two until thickened.
• Add three quarters of the cheese, the cayenne and paprika and two-thirds of the crab. Season with a little bit of salt and freshly ground pepper.
• Divide the remaining crabmeat between six ramekins. Top with the creamy crab and cheese mixture, and sprinkle the remaining cheese over the top.
• Place the ramekins onto a baking tray and bake in the preheated oven for 15 minutes or until bubbling hot and golden.
• Serve the crab au gratin with triangles of toasted fresh bread or rounds of ciabatta and a simple green herb salad.

CRAB AU GRATIN

Steps:

• Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
• Melt 4 tablespoons of the butter in a large heavy skillet.
• Add onion and saut for about 5 minutes or until golden.
• Slowly add flour, stirring constantly over low heat.
• When flour is blended, gradually add hot milk (scalded) and blend with a whip.
• Continue stirring over low heat until the sauce begins to thicken.
• Add salt, pepper, and sherry, and continue stirring in a bowl.
• Mix crab meat, sauce, and the extra cracker crumbs and cheese.
• Place in a lightly greased baking dish.
• Sprinkle reserved cracker crumbs and cheese on the top of the casserole.
• Dot the top with the remaining 4 tablespoons butter.
• Bake uncovered at 350°F for about 15 minutes or until the top is golden brown.

CRAB AND SHRIMP AU GRATIN

Steps:

• Combine flour, salt, pepper, and 1 cup of milk. Stir until smooth. Combine cheese spread and remaining milk in top of a double boiler, cook over hot water until cheese melts. Add flour mixture and hot sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat. Pour into a greased 1 1/2 quart casserole dish and top with shredded cheese. Bake at 350 degrees for 20 minutes. Serve over hot cooked rice.

CRAB GRATIN WITH POTATOES, LEEKS, AND SPINACH

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• Heat half of the olive oil in a small skillet over medium heat and sauté the leeks until wilted, about 7 minutes. Blend together with the crabmeat, mustard, chili powder, and Worcestershire sauce in a bowl and set aside. Heat the remaining olive oil in a saucepan over medium heat and sauté the spinach until most of the moisture has evaporated. Stir in the tarragon, salt, and white pepper. Remove from the heat, stir in the crab mixture, and set aside.
• To make the Mornay sauce, melt the butter in a skillet over medium heat. When it has stopped foaming, stir in the flour and cook, stirring, for 3 minutes. Whisk in the milk, nutmeg, zest, salt, and pepper. Add the Gruyère and sherry. Cook, stirring, until thickened. Remove from the heat and set over a pot of simmering water.
• In a small bowl, combine the bread crumbs and 1/2 cup of the Gruyère. Coat an 8-cup clay casserole or gratin dish with olive oil. Dust the bottom of the dish with the bread-crumb mixture. Line the dish with one-third of the potatoes, overlapping the slices lengthwise.
• Blend one-third of the Mornay sauce into crab mixture. Lightly salt and pepper the potatoes in the gratin dish and cover with half of the crab mixture. Add another one-third of the potatoes, then cover with the remaining crab mixture. Layer with the remaining potatoes and then the remaining Mornay sauce. Bake for 25 to 30 minutes. Top with 1/4 cup Gruyère and bake for 10 minutes, or until the potatoes are tender and the cheese is browned. Remove from the oven and let stand for 10 minutes before serving.

CRAB AND CHILE GRATIN

Steps:

• Preheat oven to 350 degrees. In a medium frying pan on medium-high heat, melt butter. Add shallots and sauté until soft and transparent, about 3 minutes. Set pan aside.
• In the bowl of a stand mixer using a paddle attachment, beat cream cheese until smooth. Add sour cream, half-and-half, cheese, lemon juice and Worcestershire sauce and continue to mix until all ingredients are blended. Season with cayenne, Old Bay, dry mustard, salt and pepper and stir to combine well.
• Stir in sautéed shallots, crab and green chiles and transfer to a lightly buttered baking dish. Reheat frying pan and melt 2 tablespoons butter. Toss together breadcrumbs and paprika and mix in melted butter until evenly distributed. Sprinkle breadcrumbs over crab mixture.
• Bake uncovered for 30-35 minutes, until browned at edges and bubbling. Remove from oven and sprinkle with parsley.