Crabmeat Au Gratin Recipe
Recipe: from the vaults of Chef John Folse, Nicholls State Culinary Institute
Au Gratin refers to the crusty topping that appears on the top of a cheese dish after it is removed from the oven or broiler.
The most famous of all Au Gratins in Louisiana is the jumbo lump crabmeat Au Gratin. Try substituting shrimp or even crawfish into the recipe.
