Description
Luxurious jumbo lump crab au gratin delivers coastal elegance on a plate with rich, creamy cheese sauce embracing delicate seafood. Sophisticated French-inspired comfort meets Southern indulgence, promising a memorable culinary experience you’ll savor with pure delight.
Ingredients
Scale
Proteins:
- 1 lb lump crab meat (picked over for shells and cartilage)
Dairy and Cheese:
- ½ cup (113 grams) unsalted butter (1 stick)
- 2 large egg yolks, slightly beaten
- ½ cup (50 grams) Gruyere cheese, grated
- ½ cup (50 grams) Fontina cheese, grated
- 1 (12 ounces/340 grams) can evaporated milk
Vegetables, Herbs, and Seasonings:
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 2 tablespoons green onions, sliced (save some for garnish)
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- Juice of one lemon
- 1 teaspoon hot sauce
- 1 teaspoon Kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare a sauté pan and warm it over medium-high temperature, melting butter until it becomes fragrant and golden.
- Introduce finely chopped onion, celery, white sections of green onions, and minced garlic into the pan, sautéing until vegetables become translucent and tender.
- Create a roux by sprinkling flour over the softened vegetables, stirring consistently to prevent scorching and developing a smooth, sandy texture.
- Whisk egg yolks with evaporated milk in a separate bowl, creating a silky emulsion that will enrich the sauce’s consistency.
- Gradually incorporate the milk mixture into the vegetable base, whisking continuously to prevent lumps and ensure a velvety smooth sauce.
- Season the developing sauce with lemon juice, hot sauce, salt, cayenne, and black pepper, allowing the flavors to meld and concentrate.
- Reduce heat and fold in half of the grated cheese, stirring until the cheese melts completely and integrates seamlessly with the sauce.
- Gently distribute delicate crab lumps across individual oven-proof dishes or a single baking vessel, maintaining the integrity of the seafood.
- Ladle the luxurious cheese sauce over the crab, ensuring even coverage and sprinkle remaining cheese on top for a golden, crispy finish.
- Position in a preheated 350°F oven, baking until the edges bubble and the surface turns golden brown.
- Switch to broil for a final 3-4 minutes, watching carefully to achieve a perfectly caramelized cheese crust.
- Garnish with reserved green onion tops and serve immediately while hot and bubbling.
Notes
- Delicate jumbo lump crab meat requires gentle handling to maintain its beautiful large chunks during mixing and baking.
- Create a smooth, rich sauce by whisking egg yolks and evaporated milk carefully to prevent curdling and ensure silky texture.
- Making a proper roux is crucial for developing deep flavor and thickening the sauce without creating lumps or burning the flour.
- Choose high-quality, fresh crab meat for the most authentic and succulent seafood experience in this decadent dish.
- Broiling at the end adds a gorgeous golden-brown cheese crust that elevates the presentation and provides delightful crispy texture.
- Serve immediately after baking to enjoy the optimal temperature and prevent the sauce from separating or becoming grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 200 mg