CopyCat Red Lobster's Crab Au Gratin

Let's Cook

1. Step 1.

   Place the crackers between two sheets of waxed paper and crush them with a rolling pin until they become fine crumbs. Set aside a small amount of the crumbs and some cheese to use later for topping the casserole.

2. Step 2.

   In a large heavy skillet, melt 4 tablespoons of the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is golden and softened.

3. Step 3.

   Reduce the heat to low. Slowly sprinkle the flour over the onions, stirring constantly, and cook for about 1 minute until the flour is fully blended and no dry streaks remain.

4. Step 4.

   Gradually pour in the hot scalded milk while whisking continuously to prevent lumps. Continue to cook over low heat, stirring constantly with a whisk, until the sauce begins to thicken, about 3 to 5 minutes.

5. Step 5.

   Stir in the salt, pepper, and sherry. Continue stirring until well combined, then remove the skillet from the heat.

6. Step 6.

   In a large bowl, combine the crab meat, the prepared sauce, and the extra cracker crumbs and cheese. Mix gently until everything is evenly incorporated.

7. Step 7.

   Transfer the mixture to a lightly greased baking dish and spread it into an even layer. Sprinkle the reserved cracker crumbs and cheese evenly over the top, then dot with the remaining 4 tablespoons of butter.

8. Step 8.

   Bake uncovered in a preheated 350°F oven for about 15 minutes, or until the top is golden brown and the casserole is bubbly around the edges. Let it rest for a few minutes before serving.