Crabmeat Au Gratin

crabmean-au-gratin1 stick butter
1 medium onion, diced
2 tsp. salt
1 tsp. cayenne pepper
5 tbsp. flour
2 cups half & half
1.5 cups whole milk
1 cup shredded cheddar cheese
2 egg yolks
2 lbs. jumbo lump crabmeat, picked for shells
1 cup shredded cheddar cheese, for topping

Preheat oven to 400 degrees. In a medium sauce pot, melt butter over medium heat. Add onion and sauté until transparent. Add seasonings, then flour, while stirring constantly. Whisk in half & half and milk. Bring to a soft boil. Stir in shredded cheddar cheese. When cheese has melted, remove from heat. Add egg yolks and mix well. Fold in the jumbo lump crabmeat. Place in buttered au gratin dishes and top each with cheese. Bake au gratins for about 15 minutes, or until cheese is melted and bubbly. Serves 8.



Mulate’s is known as the original Cajun restaurant, famous for preserving and celebrating the food, music and culture found in the small towns and along the bayous of south Louisiana. But the restaurant that prides itself on being true to its roots would never have opened its doors if owner Kerry Boutté hadn’t ventured out of Cajun Country and into restaurants and dance halls of New Orleans, Houston and even Europe. There is a lot to learn about us, so just stop in an experience the original Cajun restaurant.