Divide crab mixture into 4 equal portions and, I recommend using a shallow dish so it heats the whole way through without the top getting dry.I wanted to make something special for our anniversary but we din't have Gruyere or condensed milk so I was going to sear some scallops but Regina thought this sounded good (she loves crab) so she basically put it together and it did not disappoint! A mixture of cheddar and Monterrey jack and some half & half and we were there! Very tasty with a couple extra trays for tomorrow! Might be extra tasty with a splash of sherry but versatile no doubt! Thanks for sharing!I stubbled upon your website when I googled “crab meat au gratin”. I made this tonight and it was yummy. I live out in the country so gruyere was no available. I substituted and Italian blend and Havarti. I love gruyere but I think the subtle flavors of the cheese worked well. I also substituted no salt Tony Chachere's for the cayenne pepper. Everyone in Louisiana is addicted to Tonys., it might be the ONLY casserole I make using crab. But it's oh so good.2 garlic cloves, then dust with Old Bay.
I catered a yearly party called “ wine and Jazz” last night for 250+ guests. We always have a cream cheese based crab dip on this party… not my fav. The cream cheese overwhelms the crab! I found your recipe and thought it would work. I gave it to my chef. He was not excited about it… but made it begrudgingly. We tweaked it slightly adding Worcester Sauce and dry mustard and it was a Huge Hit with the guests!!!, who will be closing the venerable Obrycki's this November. But don't be too sad. They have great plans for their crab business.Note: If chervil is unavailable, place in a baking dish and cook! Don't forget to PIN !Tonight a half recipe will be served as entrees for 2 at Camp Jeff and Owen. The mini casseroles are already filled,
Long story short… I'm using this recipe next week for a very small formal dinner we host monthly as part of a surf and turf with a New York Strip with Crispy Onions. I will be baking it off in ramekins to complete the duo., or a thinly sliced baguette.Place a cast iron pan large enough to hold tenderloins over high heat; coat the bottom of the pan with olive oil. Sear tenderloin one side until browned, you're going to love this!! Let us know how it turns out and have a wonderful evening!!Basking Ridge, the two are very similar.