Description
The Jumbo Lump Crab Cheese Delight is a sumptuous dish that marries the delicate flavors of lump crab meat with a creamy, cheesy sauce. Perfect for special occasions or a luxurious weeknight dinner, this recipe promises to impress your guests with its gourmet touch and savory richness. This dish is not only a taste sensation but also a visually appealing entrée that comes together with high-quality ingredients and straightforward cooking techniques.
Ingredients
Scale
- 1/2 cup unsalted butter (1 stick)
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 2 tbsp green onions, sliced (reserve 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
- Pre-heat your oven to 350°F to prepare for baking.
- Melt the butter in a large skillet over medium-high heat. Add the onion, celery, white parts of green onions, and garlic, and cook until the vegetables are softened, about 5 minutes.
- In a small bowl, whisk together the egg yolks and evaporated milk until well blended; set aside.
- Add the flour to the skillet, blending it well into the vegetables to create a white roux. Ensure the flour does not brown, which should take about 2 minutes.
- Gradually add the milk mixture to the skillet using a whisk, stirring constantly to integrate it smoothly with the roux.
- Add the lemon juice, hot sauce, salt, cayenne, and black pepper. Continue stirring for another 4 – 5 minutes. Then fold in half of the cheeses until melted and incorporated.
- Gently place the crab meat into four mini oven-proof casseroles or an 8″x8″ baking dish, being careful not to break the lumps.
- Pour the prepared cheese sauce over the crab meat and sprinkle with the remaining cheese. Bake for 15 minutes until bubbly. Then broil for 5 minutes or until the cheese begins to brown.