Crabmeat Au Gratin

Cher, this is the kind of dish that makes you close your eyes and just say “mmm” after the first bite. Real Cajun country crab au gratin, the way it’s been made for generations.

Onions, celery, and red bell pepper get sauteed in butter until soft and sweet, then blended with flour and milk into a thick, velvety cream sauce. Egg yolks add richness, a double hit of red and black pepper brings the warmth, and a full pound of crab meat makes it worth every bit of effort.

Topped with grated cheddar and baked until golden and bubbling, this is Sunday supper at its finest.

Kitchen Tips

• Saute the vegetables until they’re fully soft but not browned. Browned veggies will give the cream sauce a darker color and a slightly bitter taste.
• Stir the milk in gradually and keep stirring. This is the difference between a smooth sauce and a lumpy one.
• Temper the egg yolks by stirring a spoonful of the hot sauce into them first before adding them to the pot. Keeps them from scrambling.
• Use lump crab for the best presentation, but any white crab meat works well here.