Crabmeat au Gratin-New Orleans

By CheeseDiva

Ingredients

• 3 TBSP Butter
• 3 TBSP Flour
• 1/8 tsp White pepper
• 1/4 tsp Salt
• 1 1/2 c Half-and-half
• 1 1/2 Jiggers dry sherry
• 1 dash Cayenne pepper
• 1/2 lb Grated American cheese
• 1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
• Buttered bread crumbs
• 2 tb Grated American cheese for topping
• Minced parsley (optional)

Preparation

Step 1

Preheat oven to 450F

Melt butter in a saucepan; remove from heat and add flour, salt and pepper. Blend in hot half and half, stirring all the time.

Return to heat and stir until it forms a nice cream sauce.

Add dry sherry and cayenne pepper.

Stir in cheese. Stir until the cheese has melted into the sauce.

Add the crab meat; combine gently so as not to break up the lumps of crab meat.

Spoon into a casserole or individual ramekins (I prefer the individual ramekins).

Sprinkle with buttered bread crumbs and a bit of grated cheese.

Run into a hot oven for about 10 minutes or until cheese on top melts, bubbles and browns. Top with parsley before serving, if desired.

Every time I’ve had, and made, this dish I thought the sauce was too thin when it was served. But as it cooled it thickened and was just right. Serve it with a garden salad, a crisp white wine and some nice bread. I think you’ll see American Cheese in a new light.