JUMBO LUMP CRAB AU GRATIN

I made this last night and it was phenomenal. I made the recipe exactly as it was. It was by far the best recipe for crab gratin I have ever made. It was perfectly balanced. It was not really heavy like I have found some recipes for this to be. Just the right amount of cheese!. Absolutely delicious.


JUMBO LUMP CRAB AU GRATIN

This jumbo lump crab au gratin is decadent and incredibly delicious. Serve as a wonderful first coarse. The crab, of course, is the star here, but complimented beautifully with the Gruyere and seasonings.

INGREDIENTS

  • 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 jumbo lump crab meat picked over for shells and cartilage


INSTRUCTIONS

  1. Pre-heat the oven to 350°F.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
  4. get the full instructions @ howtofeedaloon.com

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