Crab Au Gratin
2 pounds jumbo lump crabmeat, shrimp or crawfish, picked clean of shells
1 quart au gratin sauce
1 cup breadcrumbs
1/8 cup melted butter
1 teaspoon Cajun seasoning
1 cup shredded cheddar
In a 9" x 12" casserole dish, evenly distribute two pounds of jumbo lump
crabmeat in the bottom.
Ladle one quart of au gratin sauce over crabmeat and spread evenly with a
spatula.
In a bowl, combine breadcrumbs, butter and seasoning.
Evenly sprinkle breadcrumbs over the entire top and then evenly spread one cup
of cheddar over the breadcrumbs.
Bake uncovered at 400F for 15 minutes.