Jumbo Lump Crab Au Gratin
 
Prep time
Cook time
Total time
 
This jumbo lump crab au gratin is decadent and incredibly delicious. Serve as a wonderful first coarse. The crab, of course, is the star here, but complimented beautifully with the Gruyere and seasonings.
Author:
Recipe type: Appetizer
Cuisine: Seafood
Serves: 4 - 6
Ingredients
  • ½ cup (1 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoon chopped green onions (mostly just the white parts), plus another 1 tablespoon of minced (green parts...for garnish)
  • 1 garlic clove, minced
  • 2 large egg yolks, slightly beaten
  • 1 12 oz. can evaporated milk
  • 2 tablespoons all-purpose flour
  • Juice of one lemon (about a tablespoon)
  • 1 teaspoon hot sauce (i.e., Tobasco)
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon of freshly ground black pepper
  • ½ cup Gruyere cheese, grated
  • ½ cup Fontina cheese, grated
  • 1 lb jumbo lump crab meat, picked over for shells and cartilage
Instructions
  1. Pre-heat the oven to 350°F.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
  4. While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
  5. Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown. About 2 minutes.
  6. Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
  7. Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems too thick, add a little water or milk to thin...should be the consistency of thick creamed soup).
  8. Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
  9. Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps. Or, pour into 1 large cast iron skillet, or 8"x8" baking dish.
  10. Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
  11. Bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes (keep an eye on this...don't let it burn!!).
  12. Remove from the oven, sprinkle with the green onions (green parts), and serve at once!
Recipe by How To Feed A Loon at https://howtofeedaloon.com/jumbo-lump-crab-au-gratin/