Crab gratin

A simple crab au gratin recipe is adapted from one of a much loved, but long gone restaurant on the Georgia coast. It can be jazzed up with seasonings and spices if you prefer, and is best served as a dip or spread.

Crabmeat au gratin is a buttery, creamy and elegant party appetizer that's more affordable than lobster tails or caviar.

Saute onion and celery in butter until they are soft. Once the vegetables are done, make sure the burner is on medium. Heat and sprinkle in the flour to make the roux. Stir...

Crab Meat au Gratin is a hot crab dip loaded with succulent crab-meat and cheese. Makes a great appetizer for game day and holiday parties.

Shrimp and Crab Au Gratin is a luxuriant, elegant and impressive main dish that can be prepared earlier in the day (or up to 1 month ahead and frozen), making it ideal for a make ahead dinner. This scrumptious seafood au gratin is also flexible - you can use various shellfish (only shrimp, only crab, or lobster or crawfish), and cheeses, to your taste. Plus, bake it in either individual dishes or as one casserole!

If I sea-food, I eat it! Especially when it’s delicious crab and shrimp smothered in cheese. This dish is a great side dish or as a main served with a […]

Where do you even begin with seafood? You might find yourself overwhelmed by the vast selection of seafood dishes to choose from, but fret not! Our seafood recipes are here to help you out!

A decadent concoction of crab meat and cheeses topped with breadcrumbs, this delicious dish is simple to prepare for that classic comfort food taste.

Silver Palate Gratinee of Cauliflower recipe is from Vicky Cioci's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.