Jul 152019

I just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of the recipes.

Here is their recipe for the classic dish, Crabmeat au Gratin.

1 1/2 cups Heavy Cream

4 ounces Port Salut Cheese, chopped

4 ounces Romano Cheese, grated

1 pound Jumbo Lump Crabmeat

1 cup Green Onions, chopped

Kosher Salt and Cracked Black Pepper to taste

1/2 cup fresh Bread Crumbs

Preheat oven to 350℉.

Bring the cream to a boil in a heavy saucepan. Reduce the heat to low and stir in the cheeses. Heat until the cheeses melt, stirring constantly.

Strain the cheese sauce over the crabmeat in a large mixing bowl. Add the green onions, and toss lightly to avoid breaking up the crabmeat. Season with kosher salt and cracked black pepper and toss lightly.

Spoon into ramekins and top with the breadcrumbs. Bake for 20 to 25 minutes or until the crabmeat is heated through and the bread crumbs are toasted.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.