Elegant Crab Au Gratin
Crabmeat, in individual au gratin dishes, is covered with a rich cream sauce containing Swiss, cheddar and mozzarella cheeses and egg yolks; broil to brown the surface, then bake.
Ingredients
- 1 pound lump crab meat
- 1 Tbsp. fresh lemon juice
- 6 Tbsp. butter, divided
- 1/2 small onion
- 2 Tbsp. cornstarch
- 2 Tbsp. flour
- 2 1/2 cups milk
- 1/2 cup light cream
- 1/2 tsp. salt
- 1/2 tsp. thyme
- 1 tsp. garlic powder
- 1 tsp. white pepper
- 4 oz. swiss cheese, grated
- 4 oz. cheddar cheese, grated
- 4 oz. mozzarella cheese, grated
- 2 egg yolks, slightly beaten
- Chives
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Method
Inspect crab meat for shells and press out excess liquid. Place equal amounts of meat into four individual au gratin dishes. Melt three tbsp. of the butter and add lemon juice. Pour equal amounts of butter sauce over each dish of crab meat. Next, in medium saucepan melt remainder of butter, add onions and saute until lightly browned. Blend in flour and cornstarch. Stir constantly while slowly adding milk and cream. Heat to a low boil; continue cooking and stirring until mixture just begins to thicken. Add cheeses, salt, pepper, thyme and garlic. Heat and stir until cheeses melt and sauce is smooth. Add small amount of sauce to egg yolks; blend; return to pan and cook for 2-3 minutes. Pour equal portion of sauce over the four dishes of crab meat and blend. Broil until tops are lightly browned, then bake at 350 degrees for 15-20 minutes. Garnish with whole or chopped chives.
Notes: This dish freezes nicely, but it is unlikely there will be any leftovers!
Number of Servings: 4
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