Crabmeat Au Gratin

Name: Crabmeat Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rib celery, finely chopped; 1 c. onion, chopped; 1 stick margarine or butter; 2 egg yolks; 1/2 c. all-purpose flour; 1 tsp. salt; 1 (13 oz.) can evaporated milk; 1/2 tsp. black pepper; 1 lb. white crabmeat; 1/2 lb. grated Cheddar cheese; 1/2 tsp. red pepper

Eats Now Editorial Team · 655 kcal · Seafood

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Crabmeat Au Gratin – a delicious recipe with celery, onion, margarine, egg yolks, all-purpose, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 rib celery, finely chopped
1 c. onion, chopped
1 stick margarine or butter
2 egg yolks
1/2 c. all-purpose flour
1 tsp. salt
1 (13 oz.) can evaporated milk
1/2 tsp. black pepper
1 lb. white crabmeat
1/2 lb. grated Cheddar cheese
1/2 tsp. red pepper

1
Saute onion and celery in butter until onion turns clear. Blend in flour well.
2
Pour in the milk gradually, stirring constantly.
3
Add egg yolks, salt and red and black peppers.
4
Cook 5 minutes.
5
Carefully blend in crabmeat, trying not to break up. Place in lightly greased casserole or individual dishes.
6
Sprinkle with cheese.
7
Bake at 375u00b0 for 10 to 15 minutes or until lightly browned.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 rib celery, finely chopped, 1 c. onion, chopped, 1 stick margarine or butter, 2 egg yolks, and more.

Yes, Crabmeat Au Gratin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
655 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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