Dungeness Crab and
Sweet Onion au Gratin
Pacific Seafood Group
¼ pound Swiss cheese, shredded
½ teaspoon ground nutmeg
1 tablespoon grated lemon zest
½ cup flour
2 tablespoons salted butter
3 large sweet onions, thinly sliced
1 pound Dungeness crab meat
¾ cup Kirkland Signature mayonnaise
Preheat oven to 375°F.
In a bowl, combine and toss cheese, nutmeg, lemon zest and flour.
In a large sauté pan over medium heat, melt butter and sauté onions
until translucent and tender. Set aside to cool.
In a large mixing bowl, combine crab, the cheese mixture, the onions,
mayonnaise, lemon juice, parsley, sugar, salt and pepper to taste, and
Tabasco. Mix very gently. Transfer to a large baking dish.
Bake in the center of the oven for 35-45 minutes, or until it bubbles
slightly and is lightly browned. Makes 6 servings ( 12-14 as an appetizer).
Recipe developed by Gary R. Puetz.
This simple yet elegant recipe is a must-serve for special or
festive events. I’ve been told by several event hosts, and I quote,
“Should something arise that would prevent my attendance,
please call and we will send a car to pick up the au gratin.” This
makes a perfect entrée, appetizer or side dish. Try it, and you’ll
call and thank me.
Juice of 1 small lemon
½ cup chopped fresh parsley
1 tablespoon sugar
A few dashes of Tabasco
sauce for a nice little kick