Paul Prudhomme Crabmeat Au Gratin at Henry Christie blog

Paul Prudhomme Crabmeat Au Gratin. A casserole of lump crab, a highly seasoned cream sauce and a mix of two shredded cheeses. Add eggs, crabmeat, half of the grated cheese and salt and pepper to taste. 2 tablespoons finely chopped fresh curly parsley leaves. 1 cup shredded cheddar cheese. 2 tablespoons chopped green onions. Boil sweet potatoes until tender; Place mixture in a casserole dish and add the remaining cheese to the top. Preheat the oven to 350°f. ¾ cup seasoned bread crumbs. 2 lbs jumbo lump crabmeat, picked for shells. Crabmeat au gratin at tommy's cuisine features jumbo lump crabmeat baked in a casserole with fresh herbs and imported. 1 pound jumbo lump crabmeat, thoroughly picked over for shells. 1 pound white crabmeat (lump) 1 pound crabmeat (claw) serves 6 to 8 people. Au gratins also made with crawfish, small shrimp and combinations of local. Recipe courtesy of mulate's restaurant.

Lump blue crab meat folded with bechamel, topped with cheese and broiled until the surface is crusty brown. Drain and place in a large mixing bowl. 1 cup grated cheddar cheese. 2 lbs jumbo lump crabmeat, picked for shells. 2 tablespoons finely chopped fresh curly parsley leaves. Recipe courtesy of mulate's restaurant. 1 pound white crabmeat (lump) 1 pound crabmeat (claw) serves 6 to 8 people. Preheat the oven to 350°f. 1 pound jumbo lump crabmeat, thoroughly picked over for shells. Place mixture in a casserole dish and add the remaining cheese to the top.

Crab au Gratin Recipe The Recipe site

Paul Prudhomme Crabmeat Au Gratin Add the onion, celery, green onions, and garlic, and cook, stirring, until the vegetables are wilted, 3 to 5 minutes. Place mixture in a casserole dish and add the remaining cheese to the top. Add the onion, celery, green onions, and garlic, and cook, stirring, until the vegetables are wilted, 3 to 5 minutes. 2 tablespoons finely chopped fresh curly parsley leaves. Add eggs, crabmeat, half of the grated cheese and salt and pepper to taste. Au gratins also made with crawfish, small shrimp and combinations of local. 1 pound jumbo lump crabmeat, thoroughly picked over for shells. Lump blue crab meat folded with bechamel, topped with cheese and broiled until the surface is crusty brown. 2 lbs jumbo lump crabmeat, picked for shells. Drain and place in a large mixing bowl. Preheat the oven to 350°f. 1 cup shredded cheddar cheese. 1 cup grated cheddar cheese. A casserole of lump crab, a highly seasoned cream sauce and a mix of two shredded cheeses. ¾ cup seasoned bread crumbs. 2 tablespoons chopped green onions.