Jumbo Lump Crab Au Gratin (2024)

4.83 from 29 votes

Course: Appetizer

Cuisine: Seafood

Keyword: Crab, Gruyere, Hot dip

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Author: Kris Longwell

• ▢ 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 cloves 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

• Pre-heat the oven to 350°F.

• Melt the butter in a large skillet over medium-high heat.

• Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.

• While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.

• Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown. About 2 minutes.

• Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.

• Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems too thick, add a little water or milk to thin...should be the consistency of thick creamed soup).

• Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.

• Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps. Or, pour into 1 large cast iron skillet, or 8"x8" baking dish.

• Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.

• Bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes (keep an eye on this...don't let it burn!!).

• Remove from the oven, sprinkle with the green onions (green parts), and serve at once!

Jumbo lump crab meat can be pricey. For a more economical version, but still very delicious, we do a combination of jumbo lump and regular crab meat.

Be sure to use a good melting cheese such as fontina, gruyere, Monterrey jack, or even mozzarella.

This au gratin is quite rich. We serve it as an appetizer with lots of toasted baguette slices.