Red Lobster's Crab Au Gratin
Copycat Red Lobster baked crab casserole — crabmeat in a rich sherry cream sauce topped with cheddar cheese and buttered cracker crumbs.
FrenchSeafoodEasy30 minBy Northstar
Ingredients
Servings
4
- 8 tbsp butter, divided
- 0.5 cup onion, minced
- 2 tbsp all-purpose flour
- 1 cup milk, scalded
- 0.3 cup sherry
- 12 oz crabmeat
- 1 cup crackers, finely crumbled
- 0.5 cup cheddar cheese, finely grated
Instructions
- 1
Preheat oven to 350°F. Crumble crackers; reserve some crumbs and cheese to top casserole.
- 2
Melt 4 tbsp butter in a large heavy skillet. Add onion and sauté about 5 minutes until golden.
- 3
Slowly add flour, stirring constantly over low heat.
- 4
When flour is blended, gradually add hot scalded milk, blending with a whisk. Stir over low heat until thickened.
- 5
Add sherry and remaining cracker crumbs and cheese. Mix well. Fold in crabmeat.
- 6
Pour into buttered casserole dish. Top with reserved crumbs and cheese. Dot with remaining 4 tbsp butter.
- 7
Bake at 350°F for 20 minutes until bubbling and golden on top.
Tags
copycatseafoodbakedcrabau gratin