Crab au Gratin

With Dungie Crab season looming, wanted to share a favorite and alternative crab dish.

My parents are deeply epicurean, and the apple didn’t fall far from the tree. With roots in southern Louisiana, a fair portion of my culinary pursuits retain a Franco-biased motif. This recipe, sent by my mom a while back, is no exception.

Sneer not at the “American cheese.”  Don’t skimp on it either. It seems well guarded that this stuff is the secret to decadently smooth melty cheesy dishes. It contains emulsified salts that eliminate clumping and allow smooth and silky melting.  See your deli counter for quality stuff off the block. By all means sub in some other cheeses for desired sabor, like Gruyère Parm etc. 

This dish is *Rich*. Appetizer-sized portions are quite sufficient. Even as a dip this dish hits all the spots.

Much appreciated from a fellow foodie

Ooo, this sounds good! Gonna try it soon!

Very nice, I think Outdoor Chef Life has a video with something similar