Name: Jumbo Lump Crab Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup unsalted butter ((1 stick)); 1 medium onion ((finely chopped)); 1 rib celery ((finely chopped)); 2 tablespoons green onions ((sliced, save some for garnish)); 1 clove garlic ((minced)); 2 large egg yolks ((slightly beaten)); 1 12 oz. can evaporated milk; 2 tablespoons all-purpose flour; 1 juice lemon ((of one lemon)); 1 teaspoon hot sauce; 1 teaspoon Kosher salt; 1 teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; 1 cup Gruyere cheese ((grated)); 1 cup Fontina cheese ((grated)); 1 lb lump crab meat ((picked over for shells and cartilage))

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If you’re looking for a dish that screams indulgence while also highlighting the natural sweetness of fresh seafood, then look no further than this Jumbo Lump Crab Au Gratin. Imagine a creamy, cheesy blend of succulent crab meat, richly flavored with a medley of aromatic vegetables, all topped with a crispy golden crust. This dish is perfect as a decadent appetizer or a stunning main course that will leave your guests clamoring for more. It’s a dish that brings a touch of sophistication to any meal without sacrificing comfort.

What Makes This Recipe Special

What sets this Jumbo Lump Crab Au Gratin apart is the careful selection of ingredients and the layers of flavor that come together beautifully. The combination of fresh crab meat, Gruyere, and Fontina cheeses creates a rich and creamy texture that’s elevated by the aromatic notes of onion, garlic, and celery. The addition of lemon juice adds a bright acidity, balancing the richness of the dish, while a hint of hot sauce gives it just the right kick. It’s a recipe that showcases the best of seafood cooking—simple yet elegant, comforting yet refined.

Ingredient Rundown

To make this luscious Jumbo Lump Crab Au Gratin, you’ll need the following ingredients:

1 cup unsalted butter (1 stick) – Adds richness and flavor.
1 medium onion (finely chopped) – Adds sweetness and depth.
1 celery rib (finely chopped) – Provides a subtle crunch and flavor.
2 tablespoons green onions (sliced, save some for garnish) – For a fresh, mild onion flavor.
1 clove garlic (minced) – Adds aromatic depth.
2 large egg yolks (slightly beaten) – Helps to bind the mixture for a creamy texture.
1 12 oz. can evaporated milk – Provides creaminess without being too heavy.
2 tablespoons all-purpose flour – For thickening the au gratin base.
Juice of one lemon – Brightens the dish with acidity.
1 teaspoon hot sauce – Adds a touch of heat.
1 teaspoon Kosher salt – Enhances all flavors.
1 teaspoon cayenne pepper – For a little extra kick.
1 teaspoon freshly ground black pepper – Adds warmth and flavor.
1 cup Gruyere cheese (grated) – Provides a nutty, rich flavor.
1 cup Fontina cheese (grated) – Melts beautifully and adds creaminess.
1 lb lump crab meat (picked over for shells and cartilage) – The star ingredient that should shine through.

Appliances & Accessories

To prepare this delightful dish, you will need the following tools:

Medium saucepan – For making the au gratin base.
Mixing bowl – To combine the crab and cheese mixture.
Baking dish – For baking the au gratin.
Whisk – To ensure a smooth mixture.
Spatula – For folding ingredients together gently.

Step-by-Step: Jumbo Lump Crab Au Gratin

Step 1: Prepare the Base

In a medium saucepan, melt the butter over medium heat. Once melted, add in the finely chopped onion, celery, and green onions. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Create the Creamy Mixture

Whisk in the flour and stir continuously for about 2 minutes to cook off the raw flour taste. Gradually add in the evaporated milk, whisking constantly until the mixture thickens, about 3-5 minutes.

Step 3: Mix in the Flavor

Remove the saucepan from the heat and let it cool slightly. In a mixing bowl, combine the slightly beaten egg yolks, lemon juice, hot sauce, Kosher salt, cayenne pepper, and black pepper. Slowly add the cooled mixture from the saucepan to the bowl, whisking to combine.

Step 4: Add the Cheeses and Crab

Fold in the Gruyere and Fontina cheeses until well incorporated. Gently fold in the lump crab meat, being careful not to break up the lumps too much.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Transfer the crab mixture into a greased baking dish. Bake for about 25-30 minutes or until the top is golden and bubbly. For an extra crispy top, you can broil it for the last 1-2 minutes—just keep a close eye on it.

Step 6: Garnish and Serve

Remove the au gratin from the oven and let it cool slightly before garnishing with additional green onions. Serve warm, and watch it disappear!

Substitutions by Category

Cheese: If you can’t find Gruyere or Fontina, try using a combination of mozzarella and cheddar for a similar texture.
Crab: For a more budget-friendly option, you can use imitation crab meat, though it won’t have the same depth of flavor.
Milk: You can substitute the evaporated milk with heavy cream for a richer taste.
Vegetarian Option: Replace the crab with sautéed spinach and mushrooms for a delicious vegetarian alternative.

Frequent Missteps to Avoid

Don’t skip picking through the crab meat. Shell fragments can ruin the experience, so take the time to ensure it’s shell-free.
Be careful not to overcook the mixture when adding the egg yolks; this can cause them to scramble.
Ensure that you don’t rush the baking process. Allow it to bake until it’s golden and bubbly for the best texture.
Don’t hesitate to adjust the seasoning. Taste as you go to ensure the flavors are just right for your palate.

Storing, Freezing & Reheating

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the mixture before baking. Thaw it in the refrigerator overnight before baking as directed. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.

Your Questions, Answered

Can I make this dish ahead of time?

Absolutely! You can prepare the mixture and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What can I serve with Jumbo Lump Crab Au Gratin?

This dish pairs wonderfully with a light salad, crusty bread, or even Cauliflower Gratin, which can complement the richness of the crab.

Can I use other types of seafood?

Yes! Feel free to experiment with shrimp, lobster, or even a seafood medley for a unique twist on this classic dish.

How can I make it spicier?

If you love heat, try adding more hot sauce or even some diced jalapeños to the mixture for an extra kick.

After indulging in this rich Jumbo Lump Crab Au Gratin, why not finish off your meal with something sweet? Consider these delightful desserts:

That’s a Wrap

With its creamy texture, cheesy goodness, and sweet crab flavor, this Jumbo Lump Crab Au Gratin is sure to be a showstopper at your next gathering. The recipe is simple enough for a weeknight dinner yet elegant enough to impress your guests at a dinner party. Embrace the flavors, enjoy the process, and savor every bite of this exquisite dish. Whether served as an appetizer or a main course, it’s a guaranteed crowd-pleaser that will have everyone asking for seconds.

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