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Crabmeat au GratinThe Cabin Restaurant‘s by-line since its founding in 1973 has been “Cajun & Creole cooking prepared in the River Road tradition.” Many recipes that stem from this storied culinary tradition can be found in The Cabin Cook Book, which can be purchased at the restaurant or ordered over the phone (the cook book also contains recipes from Bernadette’s Restaurant and the Coffee House).  Below is an excerpt from The Cabin Cook Book for Crab Meat au Gratin. With summer in Louisiana comes crabbing, and this recipe is the perfect use for all those crabs caught in your trap along the bayous or the coast:

9oz. Lump Crab Meat
1/4 cup Yellow onion (chopped)
2 tbsp Butter
1/2 cup Flour
2 1/2 oz. Shredded Cheddar Cheese
1 1/2 cup Whole Milk
1/2 cup Heavy Cream
1 tbsp White Wine
1/3 tsp Cajun Seasoning
1/4 tsp Granulated Garlic

– Sauté onion in butter until clear

– Add flour and cook for 5 minutes

– Add milk, crab meat, heavy cream and wine

– Reduce heat and simmer until thickened

– Add Cheese, seasoning and garlic while stirring to incorporate

– Cook 5 minutes, remove from heat and place in 4 ea. 8 oz. ramekins (glass oven safe)

– To serve, broil in oven on low until light brown on top.

Note: At The Cabin, we serve our Crab Meat au Gratin with fresh, homemade garlic bread. You can also cover the containers with clear wrap, before broiling, and refrigerate overnight for serving the next day.