• Tommy Centola

Crabmeat Au Gratin

Updated: Jan 4

Here is another dish to take advantage of Crab Season. This dish is a delightful way to showcase lump crabmeat. It can be served as a casserole or in individual portion dishes. It is also an easy dish to experiment with. You can change up the cheeses to get a different flavor.

2 Egg Yolks

12 ounces Heavy Cream

½ stick Butter (4 ounces)

1 large Onion minced

3 cloves Garlic minced

1 teaspoon salt

½ teaspoon White pepper

1 tablespoon Seafood seasoning blend

¼ cup Flour

½ cup Shredded Mild Cheddar Cheese

½ cup Shredded Monterey Jack Cheese

1 pound Lump Crabmeat, picked through for shells

1 cup Seasoned Bread Crumbs

1 cup Shredded Sharp Cheddar Cheese

Preheat oven to 400 degrees. Lightly grease a 9×9 inch-baking pan. In a bowl, whip together egg yolks and heavy cream. Melt butter in a large saucepan over medium heat. Sauté onions and garlic about 3 minutes. Season with salt, white pepper and the seafood seasoning Blend. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender. Mix the flour into the saucepan, and cook for 5 minutes, stirring continuously. Mix in egg yolk mixture. Stir in the mild Cheddar and Monterey Jack cheeses until melted. Remove from heat and fold in crabmeat. Transfer the mixture to the prepared Baking dish. Top with breadcrumbs and sharp Cheddar cheese. Bake 20 minutes until bubbling lightly.

Enjoy!!!

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