Ingredients for Crab Meat Au Gratin
- 1 1/2 pounds lump crab meat, picked over for shells
- 4 tablespoons (1/2 stick) unsalted butter
- Onion
- 2 stalks celery, finely chopped
- All Purpose Flour
- 2 cups whole milk
- 1 large egg yolk
- Fresh Lemon Juice
- Prepared Mustard
- American Cheese
- Ground Nutmeg
- 1/2 cup breadcrumbs
- White Pepper
- Cheddar Cheese
- Cayenne Pepper
- Dash of paprika
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How to Make Crab Meat Au Gratin
- Melt butter in a heavy saucepan over medium heat. Add chopped onions and celery; cook, stirring occasionally, until softened and translucent (about 5-7 minutes).
- Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens and is smooth.
- Reduce heat to low. Stir in pepper, nutmeg, and Dijon mustard.
- Remove from heat and stir in 1/2 cup of the Gruyère cheese until melted and smooth.
- In a separate bowl, whisk together the egg yolk and lemon juice.
- Gently fold in the crab meat into the cheese sauce.
- Pour the crab mixture into the prepared baking dish.
- Pour the egg yolk mixture evenly over the crab mixture.
- Combine the remaining 1/2 cup Gruyère cheese with breadcrumbs. Sprinkle evenly over the top.
- Sprinkle with a dash of paprika.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
7g
Fat
48g
Carbs
5g
