Jumbo Lump Crab Au Gratin
If you’re a seafood lover looking for an indulgent, cheesy dish, this Jumbo Lump Crab Au Gratin is the perfect recipe! With a rich, creamy sauce made from Gruyere and Fontina cheeses, and succulent jumbo lump crab meat, this dish is ideal for special occasions or when you want to elevate a weeknight dinner. It’s easy to make, packed with flavor, and sure to impress your guests. Serve it as a side or main dish, and enjoy the luxurious blend of cheesy goodness and delicate crab meat.
Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 2 tbsp green onions, sliced (save some for garnish)
- 1 clove garlic, minced
- 2 large egg yolks, slightly beaten
- 1 (12 oz) can evaporated milk
- 2 tbsp all-purpose flour
- Juice of one lemon
- 1 tsp hot sauce
- 1 tsp Kosher salt
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 1/2 cup Gruyere cheese, grated
- 1/2 cup Fontina cheese, grated
- 1 lb lump crab meat (picked over for shells and cartilage)
Directions:
1. Prepare the Oven:
Preheat your oven to 350°F (175°C).
2. Sauté the Vegetables:
In a large skillet over medium-high heat, melt the butter. Add the onion, celery, green onion (white parts), and garlic. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Make the Cheese Sauce:
In a small bowl, whisk together the egg yolks and evaporated milk until well blended. Set aside.
Add the flour to the skillet and stir well into the vegetables to form a roux, cooking for about 2 minutes without letting the flour brown.
Gradually whisk in the milk mixture, stirring constantly to combine.
Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper. Continue cooking for another 4-5 minutes until the sauce thickens. If the sauce becomes too thick, add a little water or milk to reach the desired consistency (similar to a thick creamed soup).
4. Incorporate the Cheese:
Remove the skillet from the heat and fold in half of the grated Gruyere and Fontina cheeses, stirring until melted and fully incorporated.
5. Assemble the Dish:
Divide the lump crab meat evenly into four mini oven-proof casseroles, or use a large cast iron skillet or 8″x8″ baking dish. Be careful not to break up the crab lumps.
Pour the cheese sauce over the crab meat and sprinkle the remaining grated cheese on top.
6. Bake and Broil:
Bake in the preheated oven for 15 minutes, or until the dish is bubbly. Switch the oven to broil and broil for about 5 minutes, or until the cheese starts to brown. Watch closely to avoid burning.
7. Garnish and Serve:
Remove from the oven, garnish with the remaining green onions, and serve immediately.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: 320 kcal per serving
Tips:
- For a lighter version, you can use reduced-fat cheese and substitute half of the butter with olive oil.
- Serve with crusty French bread or a side salad for a complete meal.
- If you’re not a fan of spicy food, reduce the amount of cayenne pepper or hot sauce in the recipe.
This Jumbo Lump Crab Au Gratin is a decadent and savory dish that highlights the delicate flavor of crab, perfectly complemented by the creamy cheese sauce. Whether you’re serving it for a special occasion or just treating yourself, this dish is guaranteed to be a hit at the table!
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Jumbo Lump Crab Au Gratin
- Total Time: 35 minutes
- Yield: 4 1x
Description
Jumbo Lump Crab Au Gratin is a luxurious dish that combines the delicate sweetness of crab with the richness of Gruyere and Fontina cheeses. The creamy sauce, seasoned with a touch of hot sauce and lemon juice, enhances the crab’s natural flavor while providing a savory and comforting base. The golden-baked topping adds a layer of texture, making each bite indulgent and satisfying.
Ingredients
1/2 cup unsalted butter (1 stick)
1 medium onion, finely chopped
1 celery rib, finely chopped
2 tbsp green onions, sliced (save some for garnish)
1 clove garlic, minced
2 large egg yolks, slightly beaten
1 (12 oz) can evaporated milk
2 tbsp all-purpose flour
Juice of one lemon
1 tsp hot sauce
1 tsp Kosher salt
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 cup Gruyere cheese, grated
1/2 cup Fontina cheese, grated
1 lb lump crab meat (picked over for shells and cartilage)
Instructions
Preheat the oven to 350°F (175°C).
Melt the butter in a large skillet over medium-high heat.
Add the onion, celery, green onion (white parts), and garlic. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
In a small bowl, whisk the egg yolks and evaporated milk together until well blended. Set aside.
Add the flour to the skillet and stir well into the vegetables to form a roux, cooking for about 2 minutes without letting the flour brown.
Gradually whisk in the milk mixture, stirring constantly to combine.
Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper. Cook for another 4-5 minutes until thickened. If the sauce is too thick, add a little water or milk to reach the desired consistency (similar to thick creamed soup).
Remove from heat and fold in half of the grated cheeses, stirring until melted and fully incorporated.
Divide the crab meat evenly into four mini oven-proof casseroles or a large cast iron skillet (8″x8″ baking dish works too), being careful not to break up the crab lumps.
Pour the cheese sauce over the crab meat and sprinkle the remaining grated cheese on top.
Bake in the preheated oven for 15 minutes until bubbly. Switch the oven to broil and broil for about 5 minutes until the cheese starts to brown (watch closely to avoid burning).
Remove from the oven, garnish with the remaining green onions, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320