Wednesday, March 23, 2011

Crawfish and Crab Au Gratin

Well, it's officially crawfish season here in my part of the world. My in-laws are all about some crawfish, and they usually treat me and my husband to a crawfish boil once or twice a season. They always get a ton and there are always leftovers. I ran across this recipe awhile back and thought it would be a great way to use up some leftover crawfish. So since we had our annual crawfish boil this past weekend, I was finally able to try it out. It was creamy, spicy, and full of flavor. I mixed in a can of lump crabmeat with the crawfish and served it over whole wheat pasta. I also think it would be really good served with some crusty french bread and a salad. If you've got some leftover crawfish and are looking for a quick meal, try this, it's sure to please.

Crawfish and Crab Au Gratin
Adapted from: Momma Hen's Kitchen

2 tbs butter
2 tbs all-purpose flour
1 1/2 cups low-fat milk
1 tsp Cajun seasoning
1 cup shredded Parmesan cheese, divided
1 cup cooked crawfish tails
1 can lump crab meat, drained

1. Preheat oven to 450 degrees.  In a pan, melt butter over medium heat.  Whisk in flour and stir continuously for 1 minute.  Whisk in milk, very slowly.  Bring mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes.  Mixture will be thickened.  Remove from heat and stir in Cajun seasoning and 1/2 cup Parmesan cheese.
2. Add crawfish and crab meat; stir well.  Grease a glass pie dish and pour mixture into it.  Top with remaining cheese.  Bake for 8 - 10 minutes, or until cheese begins to bubble. Serve over pasta or with bread.

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