Easy Creole Crabmeat Au Gratin Recipe
This Crabmeat au gratin recipe always reminds me of a little restaurant on Lake Pontchartrain in Metairie, Louisiana, just outside New Orleans. It’s filled with tons of crab and a mixture of gooey cheeses. Served with warm crusty french bread and a simple green salad.
Serving suggestions (great if you end up with leftovers):
- Serve over a baked potato.
- Make a panini – top your favorite roll with crab mixture and a slice of brie and you have an awesome crab sandwich.
- Top a Filet Mignon with crabmeat au gratin
Creole Crabmeat Au Gratin
This is a super easy, yet elegant crabmeat dinner. Serve with just a simple salad, lots of crusty french bread and raw or just barely blanched veggies.
- 8 ounce package of cream cheese - softened
- 1/2 cup non fat sour cream
- 1 tablespoon lemon juice
- 2 - 3 teaspoons of Worcestershire sauce
- 1 tablespoon Dijon mustard
- pinch of garlic salt to taste
- couple dashes of Tabasco
- 1/2 - 3/4 of a pound of canned or fresh crab meat
- 1/4 cup blue cheese or Gorgonzola crumbles
- 1/4 cup or more Mexican or Italian cheese blend
- Assorted crackers, tortilla chips, bread and veggies for dipping
Remove any cartilage from crab.
In a large bowl mix cream cheese, sour cream, Dijon mustard, lemon juice, garlic salt, blue cheese, and Tabasco until smooth. Carefully fold in the crab meat.
Spoon equal amounts into 6 ramekins and top with cheese blend.
Bake @ 400 for 20 to 30 minutes, until the cheese is a little browned and crab mix is bubbly.
Serve with a simple green salad with lots of warm crusty French Bread.
To serve as a party dip or holiday starter cook in a 1-quart casserole.
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