Jumbo Lump Crab Au Gratin
User Reviews
4.8
Jumbo Lump Crab Au Gratin
Description
This recipe begins by sautéing finely chopped onion, celery, green onions, and garlic in butter, softening the vegetables and developing flavor. A white roux is formed by adding flour, then blended with a mixture of egg yolks and evaporated milk to create a thick, creamy sauce. Seasonings including lemon juice, hot sauce, kosher salt, cayenne pepper, and black pepper enhance the sauce's complexity.
Half of the grated gruyere and fontina cheeses are combined into the sauce to melt fully. The creamy mixture is gently folded into picked-over jumbo lump crab meat. The crab mixture is portioned into mini oven-safe dishes or ramekins and topped with the remaining cheese before baking until bubbly and golden.
This au gratin is rich and flavorful, with a smooth texture and a touch of heat balanced by the cheeses' meltiness. It is commonly served as an appetizer accompanied by toasted baguette slices for scooping. Using a combination of jumbo lump and regular crab meat can reduce cost while retaining good flavor. Choosing good melting cheeses like gruyere and fontina is important for a luscious finish.
Ingredients
- ½ cup butter 1 stick, unsalted
- 1 medium onion finely chopped
- 1 celery finely chopped, rib
- 2 tablespoon green onions sliced, save some for garnish
- 1 cloves garlic minced
- 2 large egg slightly beaten, yolk
- 1 oz. can evaporated milk
- 2 tablespoon all-purpose flour
- lemon juice of one
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper freshly ground
- ½ cup gruyere cheese grated
- ½ cup fontina cheese grated
- 1 lb crab meat picked over for shells and cartilage, lump
Instructions
- Pre-heat the oven to 350°F.
- Melt the butter in a large skillet over medium-high heat.
- Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
- While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
- 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.
- Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
- 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).
- Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
- 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.
- Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
- 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!!).
- Remove from the oven, sprinkle with the green onions (green parts), and serve at once!
Notes
- Mixing jumbo lump crab with regular crab meat can reduce cost without sacrificing flavor.
- Use melt-friendly cheeses such as fontina, gruyere, Monterrey jack, or mozzarella for best sauce texture.
- Serve with toasted baguette slices as an appetizer to scoop the rich crab au gratin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 119mg | 40% |
| Sodium | 879mg | 37% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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