Crabmeat Au Gratin 

To make Crabmeat Au Gratin it is essential to use a gratin dish.   It is a shallow dish either round or oval.  Gives a lot of surface area to be exposed to the heat from a broiler.  You want a golden crispy topping for each portion.  It is very rich.   My customers in Chatham very often send me emails about crabmeat au gratin, after trying this recipe, and the word used most often to describe this dish is "AWESOME!"  We bring Fresh Lump White Crabmeat to Pittsboro.  It is Blue Crab from Louisiana. 

2 Tablespoons salted butter     1 cup Bechamel Sauce (see recipe below)      1/4 cup finely chopped scallions (white and green parts)       1/2 cup shredded mild white cheddar or white american cheese     1/2 cup dried bread crumbs    1/2 cup clarified butter        1 pound of lump white crabmeat (from Louisiana, of course.)

In a large saute' pan over high heat, melt the butter.  Add scallions and saute 2 minutes or until tender.  Add the crabmeat and saute' for an additional 3 minutes, or until crabmeat is heated throughout.  Reduce the heat to low and gently fold in the Bechamel sauce and cheese, taking care not to break the lumps of crabmeat.  Remove from the heat once the cheese is melted.  Spoon the mixture into gratin dishes.  Sprinkle the tops with the bread crumbs and drizzle with the clarified butter, coating the bread crumbs.  Place under a broiler until golden brown and serve immediately.  This recipe was "borrowed" from the Grand Dame Restaurant of New Orleans - Galatoire's  (gal-a-twas). www.galatoires.com

Bechamel Sauce Recipe ...   Don't panic!  It's easy.   Bechamel Sauce is a classic white sauce that serves as a base for many French recipes.  You need to watch the roux carefully upon adding the flour.  A blond roux is desired here.  The flour will darken quickly ... you need to keep stiring the flour.  If you burn the roux ... throw it out and start over. (And, you will know if you have burned the roux and so will your neighbors.)

2 cups whole milk                     1/2 cup all-purpose flour               1 cup (2 sticks) salted butter

In a medium saucepan, heat the milk until simmering. (You will use it later.) 

In a medium saute' pan, melt the butter and slowly incorporate the flour, whisking CONSTANTLY over a very LOW heat to make a blond roux.  SLOWLY incorporate 1 cup of the already heated milk into the roux, whisking it CONSTANTLY.  Cook over LOW heat for 10 minutes, until the mixture becomes paste-like in consistency.  SLOWLY incorporate the remaining milk and whisk until smooth.

It should make 2 1/2 cups of Bechamel Sauce.  You will use only 1 cup in the Crabmeat Au Gratin recipe above.  The remainder of the Bechamel Sauce you can show to your guests!   It should keep for one week in your refrigerator.

You just made Bechamel Sauce!!!!   (Remember if you burn the roux throw it out and start all over again.)

Shrimp Etouffee Recipe   www.edibleearthscape.wordpress.com/2009/08/11/shrimp-etouffee

Shrimp Remolade Recipe Galatoire's www.galatoires.com/html/shrimp_recipe.html

Bananas Foster Recipe Brennan's  www.brennansneworleans.com/r_bananasfoster.html