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Homemade Jumbo Lump Crab Au Gratin photo

Jumbo Lump Crab Au Gratin

This Jumbo Lump Crab Au Gratin is a creamy, cheesy delight that showcases fresh seafood in an indulgent dish!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Au Gratin:
  • 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)

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Baking Dish
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the au gratin from the oven and let it cool slightly before garnishing with additional green onions. Serve warm, and watch it disappear!

Notes

  • Ensure you pick through the crab meat to remove any shell fragments.
  • Don’t rush the baking process; bake until golden and bubbly for the best texture.
  • Feel free to substitute the cheeses for similar varieties if needed.