Celebrate National Crabmeat Au Gratin Day!

Re:Celebrate National Crabmeat Au Gratin Day! (BelleReve)

Sun, 17 Jun 2012 17:56:55 GMT

thank you Foodbme

Re:Celebrate National Crabmeat Au Gratin Day! (Foodbme)

Sun, 17 Jun 2012 17:30:07 GMT

BelleReve

thanks ann, posted twice even- if the Admin is reading this, can I get the duplicate post deleted?

You can do it yourself. Look at the toolbar on the Bottom of the message. There's a click-on there that says "Manage Message" open it and you can delete the duplicate. Only the author has access to that click-on.

Re:Celebrate National Crabmeat Au Gratin Day! (BelleReve)

Sun, 17 Jun 2012 16:46:07 GMT

thanks ann, posted twice even- if the Admin is reading this, can I get the duplicate post deleted?

Re:Celebrate National Crabmeat Au Gratin Day! (seafarer john)

Sun, 17 Jun 2012 14:25:31 GMT

I've been looking for a crab Norfolk recipe for a long time - thank's Rumaki.
As to crab au gratin - as a general rule cheese and seafood do not go well together, and this is especially true of a delicate flavor like crab. However, I'm a firm believer that everyone should eat what he likes and like what he eats - so, those of you who like seafood au gratins , enjoy!

Cheers, John

Re:Celebrate National Crabmeat Au Gratin Day! (ann peeples)

Sun, 17 Jun 2012 14:00:55 GMT

Leave it to my friend BelleReve to post an awesome recipe......

Re:Celebrate National Crabmeat Au Gratin Day! (BelleReve)

Sun, 17 Jun 2012 12:37:32 GMT

Seems like a lot of recipes and restaurants make au gratin in a rich cream sauce and a lot of gloppy cheese. I prefer it very simple with nothing detracting from the crabmeat - this recipe (from Tom Fitzmorris' New Orleans Food cookbook) is great:

Crabmeat au Gratin

1 cup heavy whipping cream
1/2 medium yellow onion, chopped
4 large mushrooms, sliced
2 Tbs. green onion tops, chopped
1 Tbs. chopped fresh flat-leaf parsley
1 tsp. salt-free Creole seasoning
1 tsp. lemon juice
5 Tbs. grated Parmesan cheese
1 lb. jumbo lump crabmeat
2 Tbs. plain bread crumbs

Preheat the broiler. Heat the cream in a small saucepan and reduce by about a third. Add all of the vegetables and return to a boil. Stir in the Creole seasoning, lemon juice, and 3 TBS. of the Parmesan. Add the crabmeat and gently toss in the pan to combine with the sauce, being careful not to break up the lumps.

Divide the mixture up into 4 ovenproof dishes for appetizers, or 2 dishes for entrees. Combine the bread crumbs and remaining cheese together and sprinkle over the top of each dish. Broil until the sauce begins to bubble, 3-5 minutes. Serve immediately.

aFa g

Re:Celebrate National Crabmeat Au Gratin Day! (CCinNJ)

Thu, 14 Jun 2012 08:42:46 GMT

I just caught a Blue Lobsta!!!

http://www.petsolutions.c...ctric%20Blue%20Lobster

He's only semi-aggressive. He has to be trained.

Re:Celebrate National Crabmeat Au Gratin Day! (Foodbme)

Thu, 14 Jun 2012 04:18:33 GMT

agnesrob

CCinNJ

Friday the 15th is Lobster (Lobsta) Day.
Fair warning.

Now that sounds like a day for me!

How 'bout a Blue Lobsta for Lobsta Day? There's a 1 in 2,000,000 chance to get one!
http://penobscotbaypress.com/multimedia/photos/2012/jun/7/a-small-case-of-the-blues/

Re:Celebrate National Crabmeat Au Gratin Day! (Foodbme)

Thu, 14 Jun 2012 04:17:35 GMT

agnesrob

CCinNJ

Friday the 15th is Lobster (Lobsta) Day.
Fair warning.

Now that sounds like a day for me!

How 'bout a Blue Lobsta for Lobsta Day? There's a 1 in 2,000,000 chance to get one!

http://penobscotbaypress.com/multimedia/photos/2012/jun/7/a-small-case-of-the-blues/

Re:Celebrate National Crabmeat Au Gratin Day! (agnesrob)

Wed, 13 Jun 2012 15:46:21 GMT

CCinNJ

Friday the 15th is Lobster (Lobsta) Day.

Fair warning.

Now that sounds like a day for me!

Re:Celebrate National Crabmeat Au Gratin Day! (CCinNJ)

Wed, 13 Jun 2012 11:36:58 GMT

Friday the 15th is Lobster (Lobsta) Day.

Fair warning.

Re:Celebrate National Crabmeat Au Gratin Day! (ScreamingChicken)

Wed, 13 Jun 2012 11:21:47 GMT

I suspect any gratin from Jacques would be quite good. He made a cauliflower gratin in an episode of Essential Pepin and it looked fantastic.

Re:Celebrate National Crabmeat Au Gratin Day! (MetroplexJim)

Wed, 13 Jun 2012 11:15:41 GMT

A total coincidence, Mrs. Metro made potatos au gratin from a Jacques Pepin recipe the other night; the dish was wonderful company for ribeye and grilled asparagus:

http://www.grouprecipes.com/49686/easy-potato-gratin.html

I "garnished" my portion with bacon bits.

Re:Celebrate National Crabmeat Au Gratin Day! (CCinNJ)

Tue, 12 Jun 2012 19:37:23 GMT

Frankie & Johnnie's (now Dino & Harry's) had it on the menu. It was a little spendy...but very good. D&H has it from time to time...

http://www.dinoandharrys.com/home.php

Here is a recipe from Pierre Franey...

http://www.nytimes.com/re...ab-Meat-au-Gratin.html

Re:Celebrate National Crabmeat Au Gratin Day! (rumaki)

Tue, 12 Jun 2012 19:14:11 GMT

I agree. As good as I am sure the crabmeat au gratin is, to my taste, the simpler the better -- like Crab Norfolk. http://www.professionalrecipes.com/recipes/seafood/crab-norfolk.html

Re:Celebrate National Crabmeat Au Gratin Day! (Michael Hoffman)

Tue, 12 Jun 2012 18:21:52 GMT

Seems as if there's an awful lot of stuff getting in the way of the wonderous flavor of fresh crab.

Re:Celebrate National Crabmeat Au Gratin Day! (mar52)

Tue, 12 Jun 2012 17:07:26 GMT

Great recipe, thanks.

I still owe myself a jelly donut from last week.

Celebrate National Crabmeat Au Gratin Day! (Foodbme)

Tue, 12 Jun 2012 16:38:14 GMT

While there are many "Au Gratin's", Crabmeat is one of the best!
What's your favorite restaurant for Crabmeat Au Gratin?
Do you have a great Crabmeat Au Gratin Recipe? Please post it!
Here's mine:
Crab Meat Gratin
INGREDIENTS:
2 tablespoons minced carrot
2 tablespoons minced celery
2 tablespoons minced red bell pepper
1 tablespoon unsalted butter
1/2 cup chicken broth
1/4 cup dry vermouth or dry white wine
1/4 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1/2 pound fresh lump crab meat, picked over (about 1 1/2 cups)
Fresh lemon juice to taste
1/4 cup freshly grated Parmesan cheese
Accompaniment: lightly toasted thin French bread slices
DIRECTIONS:
Preheat broiler.
In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
Add broth, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
Add cream and boil sauce until thickened, 1 to 2 minutes.
Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
Sprinkle Parmesan over crab mixture and set dishes in shallow baking pan.
Broil gratin about 4 inches from heat 2 minutes, or until bubbling and golden, and serve with toasts.
Can be prepared in 45 minutes or less.
Yield: Serves 2