Crab Au Gratin

Original recipe from Old Mobile Constantine's


Restaurant YIELD: 2 QUARTS

6 TO 8 SERVINGS

INGREDIENTS:
1/4 POUND BUTTER ( 1 STICK)
3/4 CUP PLUS 2 TABLESPOONS ALL PURPOSE FLOUR
1 QUART HOT MILK, NOT BOILING
1/4 POUND SHREDDED EXTRA SHARP CHEDDAR CHEESE
3 TABLESPOONS GRATED OR SHREDDED Parmesan CHEESE
1 TEASPOON SALT
2 -3 DASHES GROUND WHITE PEPPER
2-3 DASHES GROUND NUTMEG
11/4 POUNDS COOKED, PEELED AND DEVEINED LARGE GULF SHRIMP, COARSE CHOPPED
3/4 POUND PICKED DARK CRABMEAT
PANKO BREAD CRUMBS MIXED WITH PAPRIKA FOR TOPPING PROCEDURE

Directions:
*NOTE: KEEP STIRRING SAUCE AS EACH INGREDIENT IS ADDED TO AVOID SCORCHING
1. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT
2. ADD FLOUR USING A WIRE WHISK TO COOK STIR 3 TO 4 MINUTES.
3·ADD HOT MILK, WHISK UNTIL MILK IS COMPLETELY INCORPORATED INTO A SMOOTH SAUCE
4. ADD CHEDDAR AND PARMESAN. WHISK UNTIL CHEESES HAVE COMPLETELY MELTED IN SAUCE
5·ADD SALT, WHITE PEPPER AND NUTMEG
6. USING A RUBBER SPATULA, BLEND IN SHRIMP AND CRABMEAT COOKING ONE MORE MINUTE
7. REMOVE FROM HEAT AND EMPTY INTO A 2-3 QUART PYREX OR CERAMIC CASSEROLE DISH
8. SPRINKLE UGHT COATING OF PANKO AND PAPRIKA OVERTOP, LET COOL FOR 15 MINUTES, COVER AND REFRIGERATE FOR  LATER SERVICE OR PLACE IN 350 DEGREE OVEN UNCOVERED UNTIL CENTER STARTS BUBBLING

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