CRAB MEAT AU GRATIN #EASYRECIPES #HEALTHYFOOD

Crab Meat au Gratin, or hot crab plunge, is the ideal hors d'oeuvre for any social affair! Prepared in under 30 minutes, it's a simple and flavorful go-to fish recipe!This formula was motivated by Val's Marina, a basic little fish eatery that was situated on the Amite River in Maurepas, LA for more than 50 years until Hurricane Katrina hit. Crab Meat Au Gratin was their adaptation of hot crab plunge and it was my preferred thing on the menu. This is my adaptation and I realize you're going to cherish that it is so natural to make!

Ingredients:

• 1/2 stick butter, unsalted
• 3 teaspoons flour
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 5 oz. can of evaporated milk
• 1 egg yolk, beaten
• 3/4 cup Swiss cheese, shredded (reserve 3 T for topping)
• 8 oz. of white crab meat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup green onion, chopped
• dash of paprika

Instructions:

1. In a heavy saucepan, melt the butter over medium heat, add the flour and stir until combined and lightly browned.
2. Add the onion and celery to the mixture and cook on low-medium heat until the vegetables are tender.
3. Add the evaporated milk, egg yolk, cheese, salt, black pepper and cayenne pepper, and stir continuously until the cheese has melted.
4. Gently stir in the crab meat and cook on low heat for 5 minutes to heat through. Turn on broiler to High.
5. Scoop the mixture into a small oven-safe baking dish and top with reserved Swiss cheese, green onion and paprika.
6. Place the baking dish onto a cookie sheet and place under broiler for 5 minutes, or until the cheese has melted and started to turn brown and bubbly.
7. Remove from oven and serve warm with crackers.

For more detail :http://bit.ly/2Yv3nVW

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