Saturday, February 28, 2009

Velveeta Crabmeat Au Gratin

A crabmeat au gratin casserole made with a butter and cream sauce and topped with Velveeta.
A crabmeat au gratin casserole made with a butter and cream sauce and topped with Velveeta.

Velveeta Crabmeat Au Gratin


I picked up some crabmeat the other day, thinking that I would cook some pan fried crab cakes. Then decided nah, didn't want crab cakes ... maybe a casserole instead, but changed my mind again before I finally settled in on doin' an au gratin. Cheese. Now that appealed to this Lenten sweets deprived little ole me. Oh yeah!! That's really how I cook anyway - never much on planning ahead, mostly cooking on the fly.

I adapted this recipe from one in Best of the Best from Bell's Best Cookbook (say that 4 times fast) which is a compilation of recipes from the TelecomPioneers of Mississippi. The purchase of one of their cookbooks helps with Pioneer projects such as Habitat homes and building playgrounds and supports their other educational and health related projects ... just in case yer interested.

I know some people don't think they want Velveeta in their au gratin, and I also realize that the picture pretty much looks like a big blob of gooey, cheesy globness, but it really is delicious!

I mean, it is crab... so, how could you go wrong?

Here's how to make it.







Adapted from Best of the Best from Bell's Best Cookbook (#ad)

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Check These Recipes Out Too!

Crab Martini
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Posted by on February 28, 2009
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