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Started By
Message
Who’s got the definitive crabmeat Au gratin recipe?
Posted on 10/15/22 at 1:13 pm
Posted on 10/15/22 at 1:13 pm
Scored some jumbo lump and want to make a go at it.
2
Posted on 10/15/22 at 3:38 pm to Y.A. Tittle
There are many versions with various cheeses depending on your preference. I vary from time to time, but lately my Mom and I have used the one below quite a bit with some changes.
Bon Ton Recipe?
This is based on the video Besh did at Bon Ton about the best thing he ever ate, the subject being cheese. I have watched the video many times, but it has since been removed apparently.
In the video, Bon Ton uses whole milk, but that or 1/2 and 1/2 both work fine. They have a big old block of American Cheese, the surprise ingredient. Besh was shocked when he was told that is the only cheese. I read up on the better brands and use Kraft Deluxe when I make it. The video showed Bon Ton adding a few sauteed mushrooms, but I haven't done that. I add chopped green onions at the end because I like them. Bon Ton doesn't have bread crumbs on top and I don't use those, though that would be fine.
I made it about a month ago again with some beautiful jumbo lump and it was so good.
That being said, I also like to make it with gruyere. It is basically a bechamel sauce with whatever you want to put in it and baked until hot and the cheese on top is melted. I typically use sherry regardless of the recipe I use. I like that flavor with crab and cheese. You could use a white wine or brandy.
Bon Ton Recipe?
This is based on the video Besh did at Bon Ton about the best thing he ever ate, the subject being cheese. I have watched the video many times, but it has since been removed apparently.
In the video, Bon Ton uses whole milk, but that or 1/2 and 1/2 both work fine. They have a big old block of American Cheese, the surprise ingredient. Besh was shocked when he was told that is the only cheese. I read up on the better brands and use Kraft Deluxe when I make it. The video showed Bon Ton adding a few sauteed mushrooms, but I haven't done that. I add chopped green onions at the end because I like them. Bon Ton doesn't have bread crumbs on top and I don't use those, though that would be fine.
I made it about a month ago again with some beautiful jumbo lump and it was so good.
That being said, I also like to make it with gruyere. It is basically a bechamel sauce with whatever you want to put in it and baked until hot and the cheese on top is melted. I typically use sherry regardless of the recipe I use. I like that flavor with crab and cheese. You could use a white wine or brandy.
This post was edited on 10/15/22 at 4:41 pm
Posted on 10/15/22 at 4:12 pm to Gris Gris
quote:
Gris Gris
Yes
Posted on 10/15/22 at 4:14 pm to Gris Gris
quote:
I read up on the better brands and use Kraft Deluxe when I make it.
Have you tried Boar’s Head?
Cooks Illustrated gave it their highest rating for American Cheese. Kraft Deluxe came in 2nd, tied with Land O’Lakes.
Posted on 10/15/22 at 4:27 pm to Gris Gris
in my opinion only...a little less cheese than they use, and a little more wine/lemon to cut the richness a bit
also I like some fresh herbs in mine
also I like some fresh herbs in mine
Posted on 10/15/22 at 4:36 pm to Willie Stroker
quote:
Have you tried Boar’s Head?
Can't find it where I am.
quote:
Cooks Illustrated gave it their highest rating for American Cheese. Kraft Deluxe came in 2nd, tied with Land O’Lakes.
That was one of the articles I read.
When I made it last, we used 2 lbs of jumbo lump and ate it several times in individual au gratin dishes. We had been craving crabmeat for a while. It fed quite a few folks and it was particularly delicious.
Posted on 10/15/22 at 4:38 pm to cgrand
quote:
in my opinion only...a little less cheese than they use, and a little more wine/lemon to cut the richness a bit
I should have mentioned that I cut some of the cheese. I just go by feel when adding it to the sauce.
Posted on 10/15/22 at 4:38 pm to Gris Gris
quote:
Have you tried Boar’s Head?
Can't find it where I am.
I believe Calandro's carries the Boar's Head products in Baton Rouge.
Posted on 10/15/22 at 4:49 pm to Btrtigerfan
We have some Boar's Head products, but never the cheese.
Posted on 10/15/22 at 4:51 pm to Gris Gris
quote:
We have some Boar's Head products, but never the cheese.
Bummer. Thanks.
Posted on 10/15/22 at 7:28 pm to Gris Gris
Very similar to my technique, suggest not folding crabmeat into the sauce, but instead portion your crabmeat in to individual ramekins or place in bottom of casserole dish then cover with sauce, no sense in handling jumbo lump any more than necessary
Cotton club on highland road in BR had the best crabmeat augratin
Cotton club on highland road in BR had the best crabmeat augratin
This post was edited on 10/15/22 at 7:29 pm
Posted on 10/15/22 at 8:23 pm to Tigerpaw123
quote:
Cotton club on highland road in BR had the best crabmeat augratin
This.
Posted on 10/15/22 at 10:52 pm to Y.A. Tittle
Prejean’s in Lafayette was tops for many years. I’ll see if I can find their recipe tomorrow.
Posted on 10/15/22 at 10:56 pm to Gris Gris
I made a John Folse recipe that used a finely diced trinity with evaporated milk and egg yolks. Came out real well. I did toss in a splash of sherry in honor of the Bon Ton recipe.
Posted on 10/15/22 at 11:01 pm to Y.A. Tittle
Glad you enjoyed. I prefer recipes without eggs and evap milk.
Posted on 10/16/22 at 8:51 am to Gris Gris
I used a single casserole dish, so I wanted something that I knew would hold up on being plated. This did.
I need to get some proper sized ramekins, or the old scallop shell thingys my mama used to use.
I need to get some proper sized ramekins, or the old scallop shell thingys my mama used to use.
Posted on 10/16/22 at 8:54 am to Gris Gris
quote:I saw that episode. It was really funny.
They have a big old block of American Cheese, the surprise ingredient. Besh was shocked when he was told that is the only cheese.
Unfortunately, you won't be seeing that video being posted again due to Besh's indiscretions.
Posted on 10/16/22 at 12:33 pm to Y.A. Tittle
quote:
used a single casserole dish, so I wanted something that I knew would hold up on being plated. This did.
I need to get some proper sized ramekins, or the old scallop shell thingys my mama used to use.
I understand. When I first started making it, I used recipes from old Junior League cookbooks and all of them used egg and evap milk. I find those a bit heavier, but you're correct that they hold up to serving from one dish.
I had the scallop shells and also a set of ceramic scallop shells I used to use. I prefer the individual gratin dishes. Mine are oval and round. There are many from which to choose.
gratin dishes
I also agree that it isn't necessary to fold in the crabmeat. I don't do that. I put a little sauce in the bottom of the dish, add the crabmeat and then top with the sauce. It prevents the crab from breaking up and I have more control over how much crab and sauce go in each serving. As the dish heats in the oven, the sauce goes down into the crabmeat.
I also don't want a lot of different flavors in the au gratin. I want the crabmeat to shine in spite of the sauce. Gosh, I want some au gratin now!
This post was edited on 10/16/22 at 12:36 pm
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