- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Any tips for making crabmeat au gratin?
Posted on 12/23/24 at 8:59 pm
Posted on 12/23/24 at 8:59 pm
Haven't eaten it in years and giving it a go for an app for Christmas with the family
I found a pretty simple recipe that uses gruyere and fontina and already bought the cheese so likely just sticking with that
Any tips/tricks possible things to be concerned about with this dish? It seems easy enough
I found a pretty simple recipe that uses gruyere and fontina and already bought the cheese so likely just sticking with that
Any tips/tricks possible things to be concerned about with this dish? It seems easy enough
5
Posted on 12/23/24 at 9:02 pm to Powerman
Post the recipe you’re making.
Posted on 12/23/24 at 9:23 pm to Powerman
Good American cheese is the best to me.
I copied this from this website at some point:
Crabmeat Au Gratin like BonTon Cafe
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
Buttered bread crumbs
2 tb Grated American cheese for topping
Minced parsley (optional)
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
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.
I copied this from this website at some point:
Crabmeat Au Gratin like BonTon Cafe
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
Buttered bread crumbs
2 tb Grated American cheese for topping
Minced parsley (optional)
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
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.
Posted on 12/23/24 at 9:27 pm to Professor Dawghair
I’ll need to do this one. 
Posted on 12/23/24 at 9:36 pm to OTIS2
quote:
I’ll need to do this one.
It's a great recipe. I can't find it right now, but there is a John Besh segment on Food Network where he is trying to guess the mix of fancy cheeses in the dish and the waiter said no we use American cheese. It was funny.
This post was edited on 12/23/24 at 9:37 pm
Posted on 12/23/24 at 9:36 pm to Professor Dawghair
quote:
Good American cheese is the best to me.
It's a cheat code. It just works.
Pair it with a petite beef filet, and you have a beautiful meal.
Posted on 12/23/24 at 11:29 pm to Professor Dawghair
I se the Bon Ton recipe as well. I use the Kraft American Deluxe cheese.
Posted on 12/24/24 at 2:36 am to Powerman
Be sure to pick through the crab meat before hand to remove any tiny bits of shell that may be in the container of meat.
I find lump crabmeat often contains enough shell particles that makes it annoying to eat if not picked through.
I find lump crabmeat often contains enough shell particles that makes it annoying to eat if not picked through.
Posted on 12/24/24 at 8:20 am to Powerman
Keep it simple
Omit the sherry
Use fresh domestic jumbo lumb
Omit the sherry
Use fresh domestic jumbo lumb
Posted on 12/24/24 at 9:55 am to gumbo2176
My wife, who rarely cooks, decided to make a crab/corn bisque last night and I told her to be sure to pick through the lump crab meat to find any shell pieces it always has in it.
She did, but quite a bit of very small pieces escaped her picking through it and I just had a bowl of it and found several small shell pieces as I neared the bottom of the bowl.
Guess it's time to break out the nets and catch our own to boil and pick.
She did, but quite a bit of very small pieces escaped her picking through it and I just had a bowl of it and found several small shell pieces as I neared the bottom of the bowl.
Guess it's time to break out the nets and catch our own to boil and pick.
Posted on 12/24/24 at 10:17 am to Professor Dawghair
To add to my previous post, when I make it, I don't use as much cheese IN the sauce as it calls for. It's more than what Bon Ton used. I also don't top with the bread crumbs because I don't recall Bon Ton using those. Toward the end of baking, I add more American cheese on top.
If you go to the link below from Food Network, you'll a playlist below the video shown. John Besh eats the crabmeat au gratin at Bon Ton and you'll see some of how they make it. The video is the 4th in the playlist and only barely shows up, but you can click what you see and it will play.
Bon Ton Besh Video
If you go to the link below from Food Network, you'll a playlist below the video shown. John Besh eats the crabmeat au gratin at Bon Ton and you'll see some of how they make it. The video is the 4th in the playlist and only barely shows up, but you can click what you see and it will play.
Bon Ton Besh Video
Posted on 12/24/24 at 11:49 am to Gris Gris
Have no idea if these are any good, but here is two recipes from an extremely old Orange Festival cookbook for comparison.
This post was edited on 12/24/24 at 11:54 am
Posted on 12/24/24 at 11:52 am to Tigerpaw123
quote:
Omit the sherry
I love the flavor that sherry adds. It's subtle, but makes a difference.
Posted on 12/24/24 at 12:03 pm to Gris Gris
Thanks Gris Gris. I think you found the video before when there was a thread about this dish.
Noticed watching the video that they added mushrooms. And agree they didn't do breadcrumbs but I like it. Last time I made it, I topped with some thin strips of jalapeno.
Noticed watching the video that they added mushrooms. And agree they didn't do breadcrumbs but I like it. Last time I made it, I topped with some thin strips of jalapeno.
This post was edited on 12/24/24 at 12:15 pm
Posted on 12/24/24 at 12:08 pm to Professor Dawghair
quote:
Thanks Gris Gris. I think you found the video before when there was a thread about this dish.
I did, but several times, it wasn't available. I think it may have been taken down during the Besh hard times, but then it was up again.
I also find that the recipe for the sauce is more than needed for a half lb of crabmeat. It will actually do fine for a pound. I sometimes make 1 and 1/2 times the recipe for a pound and have extra which works well on potatoes later on.
ETA: My brain is full of Christmas. I also add a good bit of green onions because we like it with green onions. Bon Ton's doesn't have green onions, though.
This post was edited on 12/24/24 at 12:09 pm
Posted on 12/24/24 at 12:40 pm to Gris Gris
I going to try this this evening
Posted on 12/24/24 at 12:48 pm to LSUballs
quote:
I going to try this this evening
Add the cheese to the sauce a bit at a time until you get the taste and texture you want. American cheese is not strong in taste, but it can affect the texture of your dish. For crab, you don't want it too heavy. You can see in the video that Bon Ton's is not too heavy.
Report back and Merry Christmas!
Posted on 12/24/24 at 4:41 pm to Gris Gris
add some green onions
Posted on 12/24/24 at 6:12 pm to OTIS2
Posted on 12/24/24 at 10:05 pm to Powerman
Lots of good recipes so I'll add a few tips:
1. Don't skip or skimp on the sherry.
2. Use domestic crab meat, it tastes better and you'll spend a lot less time picking the little flecks of shell out.
3. For the love of all that is holy, do not stir the crabmeat around. Very gently fold it over if you must.
1. Don't skip or skimp on the sherry.
2. Use domestic crab meat, it tastes better and you'll spend a lot less time picking the little flecks of shell out.
3. For the love of all that is holy, do not stir the crabmeat around. Very gently fold it over if you must.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News