Cajun Crabmeat Au Gratin

Cajun Crabmeat Au Gratin

Dennis Morazan 0

"Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family."

Ingredients 1 h 20 m {{adjustedServings}} servings 476 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 1167 mg
  • 47%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
  2. Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
  3. Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.
Tips & Tricks
Cajun Chicken Fettucini Alfredo

See how they make creamy Cajun chicken pasta down at the firehouse.

Truffled Cauliflower Gratin

See how to make cauliflower gratin with truffle pecorino.

Rate recipe

Your rating


Reviews 59

  1. 65 Ratings


This was an outstanding crab dish, Dennis! I served it at my seafood-themed brunch and people gobbled it right up. Unsure of the spicy-index of the crowd, I cut the salt, cayenne and Cajun seasoning in half. I increased the crab to 1 1/2 pounds, as well as the eggs to 3. Didn't seem to ruin the dish at all. Next time I'm making this for my family, I will go back to your original recipe. We like it spicey!


I am a Personal Chef and I have made this for a few of my clients and my family. Everyone just fell in love with it. The only change that I made to it was I added some toasted bread crumbs about 3 minutes before I took it out of the over and it added a nice crunch. One of my clients used it as a Holiday Dip for her party and it ran out in the first 30 minutes of the party!!! Hats Off To You for a Job Well Done!!


Took this to our friday night card party and everyone loved it. I did tweak the receipe somewhat. Used 3 cans of crabmeat instead of the lump. Also added 1/2 t old bay seasoning and 1/2 t garlic pepper. Instead of American Cheese, used a bag of mixed cheeses because that is what I had on hand. And believe it or not, this tastes even better the 2nd day! Thanks for the great recipe Dennis. It will become a staple for our parties for sure.