Crab au Gratin

Crab AuGratin.jpg

By Leah Launey, former Innkeeper of Three Rivers Bed & Breakfast in California’s Sequoia Country.


Leah Launey, innkeeper of Three Rivers Bed & Breakfast in Three Rivers, California, talks about seafood and how to make her crab au gratin recipe on Big Blend Radio.


The traditional recipe included salt which I have omitted, bleached flour which I replace with unbleached flour, heavy cream or whole milk which I replace with nonfat evaporated milk, regular store-bought white eggs which I replace with Glaum’s organic extra-large brown eggs, and regular salted butter which I replace with unsalted butter. What a difference these small changes can make!

1 cup chopped onion
1/4 cup unbleached flour
1 12 oz. can nonfat evaporated milk
2 extra-large brown eggs (I use Glaum’s), beaten
1/2 lb. grated sharp Cheddar cheese
1/2 teaspoon red pepper
1/4 teaspoon black pepper
1 1b. crab
1 stick unsalted butter

Lightly grease casserole dish. Sauté onion in butter until wilted.
Blend flour in well. Add milk gradually, stirring constantly.
Add beaten eggs, red pepper, black pepper. Cook 5 minutes.
Place crab in greased casserole dish. Pour cooked sauce over crab.
Add grated cheese and bake at 375 degrees Fahrenheit for 15 minutes or until light brown.



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About the Author:

Leah Launey is co-owner of Three Rivers Bed & Breakfast in Three Rivers, California

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