Chef Vernetta's Crab & Lobster Au Gratin

I started making this dish 10 years ago. I had just  graduated from culinary school a few months before the holidays, and thought about doing something different from the traditional dishes we always made that would use my new culinary training. My family loved the dish, and it’s been on our menu ever since. I like to serve it with my homemade holiday pepper jelly.

By / Photography By Elise Crigar | November 20, 2017

Ingredients

  • 1-1/2 quarts whole milk
  • 1 cup butter
  • 1-1/4 cups flour
  • 1/2 cup white wine
  • 2-1/4 cups Parmesan cheese
  • 1 pound lump crab meat
  • 1 pound fresh lobster meat
  • Salt to taste
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika

Instructions

Preheat oven to 350° and grease baking dish. Heat milk in a large sauce pan. Do not bring to a boil. Melt butter in separate sauce pan over medium heat. Whisk in flour and cook until honey-colored. Slowly add warm milk to mixture until it thickens. Add white wine, parmesan cheese, crab meat, lobster, salt, white pepper and garlic and combine. Pour in baking dish, sprinkle with Parmesan cheese and smoked paprika and bake for 15 to 25 minutes.

 


Learn more about Chef Vernetta and her cooking services at A Cook for You.

 

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Ingredients

  • 1-1/2 quarts whole milk
  • 1 cup butter
  • 1-1/4 cups flour
  • 1/2 cup white wine
  • 2-1/4 cups Parmesan cheese
  • 1 pound lump crab meat
  • 1 pound fresh lobster meat
  • Salt to taste
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
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