• Tommy Centola

Crabmeat au Gratin

Updated: Jan 4

Blue Crab season is right around the corner. So, I guess it is time to dust off my Crab recipes. Crabmeat au Gratin is a great way to eat Lump Crabmeat. You do not want to use claw meat in this dish. The flavor will be the same, but the lumps of crabmeat make this rich dish.

Crabmeat au Gratin

2 Egg Yolks

12 ounces Heavy Cream

½ stick Butter

½ cup Onion minced

3 cloves Garlic minced

1 teaspoon Salt

½ teaspoon White Pepper

1 tablespoon Creole Seasoning

¼ cup Flour

½ cup Mild Cheddar Cheese shredded

½ cup Monterey Jack Cheese shredded

1 pound Lump Crabmeat, pick over for shells

1 cup Italian Breadcrumbs

1 cup Sharp Cheddar Cheese shredded

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 three minutes. Season with Creole Seasoning. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until very tender. Mix the flour into the sauce pan and cook for five minutes, stirring continuously. Mix in the egg yolk mixture. Stir in the mild Cheddar and Monterey Jack cheeses until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking pan. Top with breadcrumbs and sharp Cheddar cheese. Bake for 20 minutes until bubbling lightly.

Enjoy!

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