Crab Meat au Gratin

Crab Meat au Gratin

The TSFMag office crew sampled this recipe at lunch today and we all found it delightful. I cannot wait to prepare it for family and friends during Christmas gatherings! -Pam


  • 1/2 stick butter
  • 3 tsp flour
  • 1/2 cup onions (chopped)
  • 1/4 cup celery (chopped)
  • 5 oz evaporated milk
  • 1 egg yolk (beaten)
  • 3/4 cup Swiss cheese (shredded, reserve 3 T for topping)
  • 1 slice Velveeta
  • 8 oz crab meat (white)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 cup green onions (chopped)
  • 1 dash paprika


In heavy saucepan, melt butter over low heat, add flour and stir until combined.

Add onion and celery to the roux and cook on low-medium heat until vegetables are tender.

Stir in evaporated milk and egg yolk, stirring until fully blended.

Add Swiss cheese, Velveeta, salt, black pepper and cayenne and stir continuously until the cheese has melted.

Gently stir in crab meat and cook on low heat 5 minutes.

Scoop mixture into a small oven-safe baking dish and top with reserved Swiss cheese, green onion and paprika.

Place baking dish on cookie sheet and then under broiler 5 minutes, or until the cheese has melted and started to brown.

Remove from oven and serve warm with crackers.