Crab Au Gratin

We had a date with Theo, the middle Mohs child and Mackenzie’s charge for a little one on one time. Theo is 4 and loves Santa Tom (in theory) and is fascinated with crab legs at the local grocery. We made a date to pick some up and cook them with Mac and Cheese for a nice lunch. 

As expected things waxed and waned a bit but the wooden mallets for cracking claws was irresistible. We sat down to lunch and Theo ate a bit of crab leg but destroyed the pile of shells with glee and helped pick out the meat. He ate an apple and a pile of Mac and Cheese so no ones complaining. We followed up with The Empire Strikes Back, another new obsession. All in all it was a lovely visit with a charming Theo. Thanks to the Mohs for letting us spoil their kid a bit. 

Crab Au Gratin. https://howtofeedaloon.com/jumbo-lump-crab-au-gratin/  Original recipe link. 

INGREDIENTS

• 1/2 cup unsalted butter 1 stick
• 1 medium onion finely chopped
• 1 celery rib finely chopped
• 2 tbsp green onionssliced, 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 cheesegrated
• 1/2 cup Fontina cheesegrated
• 1 lb lump crab meatpicked over for shells and cartilage

INSTRUCTIONS

• Pre-heat the oven to 350°F.
• Melt the butter in a large skillet over medium-high heat.
• Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
• While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
• Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown. About 2 minutes.
• Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
• Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems too thick, add a little water or milk to thin...should be the consistency of thick creamed soup).
• Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
• Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps. Or, pour into 1 large cast iron skillet, or 8"x8" baking dish.
• Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
• Bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes (keep an eye on this...don't let it burn!!).
• Remove from the oven, sprinkle with the green onions (green parts), and serve at once!
  
  
  Notes: I used picked dungeness on hand with 1/2 pound bay scallops that I sautéed before hand. I only made half a recipe in a 8 inch iron skillet. Served with toasted French slices but equally good with sturdy corn chips.