Crab Au Gratin

This delicious, creamy hot crab dip is a staple in New Orleans and will be a welcome addition to your table. With the start of Lent, seafood dishes are added to many menus and home meals. This included at my favorite and oldest steakhouse in NOLA, Charlie’s, which was owned by friend, Matt, for years following Katrina. This dip was the only addition or change in their menu in 50 years and became a customer favorite almost overnight. The combination of jumbo lump crab meat, melted cheese and Creole spices take this crab dip to new levels. Served with butter toasted crostini of a good French baguette.

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m


  • 1 pound Crab Meat
  • 1 Large Egg Yolk
  • 1/4 cup Dry Sherry
  • 1 cup Heavy Cream
  • Salt & White Pepper to taste
  • 1 pinch Cayenne Pepper
  • 1/4 teaspoon Nutmeg, fresh grated
  • 1/2 cup Whole Milk
  • 1 Garlic Clove, minced
  • 1 Shallot, finely minced (about ¼ Cup)
  • 3 tablespoons All Purpose Flour
  • 4 tablespoons Butter, unsalted
  • 1/4 cup Fresh Grated Parmesan Cheese


  1. In a sauce pan over medium heat, melt the butter. Add the shallot and garlic, cook until soft, about 2 minutes. Add the flour, nutmeg and cayenne, stir well to combine, do not allow to brown. Add the milk and whisk until smooth and creamy. Add the cream and increase heat to medium-high, simmer until thickened, about 3 minutes. Add the Sherry and stir to combine. Taste for seasoning and add salt and pepper as desired. Add the egg yolk and stir to combine. Remove from heat. Add the crab to a baking dish (or multiple small ones if you want individual portions) and spoon the sauce. Sprinkle the grated cheese over the top. Place under a preheated broiler until bubbling on the edges and golden brown.

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