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Sep 19, 2010 06:58 PM

Best Crabmeat Au Gratin?

What are your opinions on Houston's best crabmeat au gratin?

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  1. And here I thought I was the last remaining fan of the decadent crab au gratin. Clary's in Galveston on Teichman Road has a good version, it you are ever there. I

    1 Reply
    1. re: Lambowner

      You are not the last remaining fan. And I agree about Clary's. Was just there two weeks ago. As good as ever.

    2. While some like to bash Gaido's these days I still like many of their seafood selections. Their lump crab au gratin has always been great when I have had it. The buttered lump crab is also very tasty and decadent.

      6 Replies
      1. re: swamp

        How refreshing it is to see people sticking up for classics such as this...too often I hear people in enw Orleans decrying something as "swimming in butter." Phooey. Butter is a gift from Olympus..add it to crabmeat and you cannot fail. Deliver it via hollandaise and you are really talking.

        Too much frou-frou in the world today...good old high-calorie, heart-stopping stuff.

        1. re: hazelhurst

          +1. Crab and butter is food for the gods. And me, too!

        2. re: swamp

          Since both Gaido's and Clary's are mentioned in this thread, thought I'd point out something that old Galveston hands know, but that you youngsters on the board might not.

          Clary, the owner/manager of Clary's, used to be the maitre d' at the Pelican Club - the private members-only, high-falutin', "we-don't-want-any-of-you-plebeian-tourists-in-here-with-us" restaurant that is located in the back half of the Gaido's building, and that shares the same kitchen.

          1. re: Jaymes

            True that. And they are similar, but I prefer to give my business to Clary's.

            1. re: Lambowner

              Me, too. It really is quite a remarkable success story. I'm sure it was a bit frightening for him to start up his own high-end restaurant in Galveston in the 70's. I'll bet lots of folks told him he was very foolish to give up such a good job at the Pelican Club.

              But he persevered and succeeded. And I was particularly glad to see the restaurant come back after Ike dealt them such a blow.

              1. re: Jaymes

                Yes, back in the day when I was Bell Captain at a seawall hotel I remember Clary getting his start. I personally am glad to see every single business that was able to survive the ravages of Hurricane Ike knowing the struggle it was. That said I still prefer Gaido's with one caveat, it bothers me these days they sell things like salmon. Old man Gaido only served fresh Gulf seafood and I think they should stick to that even today. Apologies for getting off topic.