Lump Crabmeat Au Gratin

LUMP CRABMEAT AU GRATIN

A Louisiana Favorite
Serves 4-6

Ingredients:

1 stick butter
1 cup onions, chopped fine
¾ cup celery, chopped fine
1 tbsp garlic, minced
¼ cup red bell pepper, minced
1 jalapeño, seeded and minced
1 tsp salt
¼ tsp white pepper, ground
¼ tsp red pepper
½ cup flour
1 cup evaporated milk
¾ cup heavy cream
3 egg yolks
½ cup Swiss cheese, shredded, plus extra for topping
¼ cup fresh Romano cheese, grated, plus extra for topping
1 lb lump crab meat, fresh or frozen
1/3 cup bread crumbs, moistened and blended with
2 tbsp melted butter and 2 tbsp chopped parsley

SET OVEN TO 375 deg F.


Directions:


In a 4 quart sauce pan, melt the butter and add the onions, celery, garlic, red bell pepper and
jalapeños. Saute' until very tender without browning.

Add the salt, red pepper and white pepper. Blend well and add the flour.
Cook for 1 minute.

Add the evaporated milk and heavy cream. Whisk well and bring to simmer without
scorching.

On low heat, combine ½ cup Swiss cheese and ¼ cup Romano cheese. Stirring until melted.

Add the egg yolks and stir.

Fold in the lump crab meat.

Fill a casserole dish or individual ramekins. Top with the bread crumb topping.

Bake for 15-20 minutes until hot. Sprinkle with chopped parsley and serve.

Enjoy!

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