Categories: Appetizers, Seafood

Ingredients

• 4 tablespoons unsalted butter
• 2 cups chopped sweet white onions
• 1/3 cup chopped celery
• 1 teaspoon cajun seasoning
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon kosher salt
• 2 tablespoons shredded gruyere cheese
• 1/4 cup shredded cheddar cheese
• 1 tablespoon grated parmesan cheese
• 3 cups heavy whipping cream
• 1 egg yolk
• 1 tablespoon chopped green onion
• 1 lb fresh lump crabmeat, picked over for shell
• 1 cup panko

Directions

1. Preheat oven to 450°.

2. Grease four 1-cup ramekins with butter or cooking spray.

3. In a big saucepan, melt butter over medium heat.

4. Stir in onions and celery until coated with butter.

5. Decrease heat to low, cover, and cook for about 15 minutes, or until the vegetables are soft.

6. Stir in the Cajun seasoning; cook 1 minute.

7. Stir in the flour, baking powder, salt, and cheese; increase heat to medium and cook, stirring constantly, until the cheeses melt.

8. Whisk in 1 ½ cups of cream, then the egg yolk, then the remaining 1 ½ cups cream.

9. Whisk over low heat until the mixture is cream and slightly thickened, about 5 minutes.

10. Stir in the green onion, then gently fold in the crabmeat to avoid breaking it up.

11. Spoon ¼ of the mixture into each prepared ramekin.

12. Sprinkle ¼ cup panko over the top of each ramekin.

13. Place on a rimmed baking sheet or in a baking pan and bake for 20 minutes, until the mixture is bubbly and the bread crumbs are golden brown; serve immediately.

14. Tip: can use half lump crab meat and half crab claw meat, for more intense crab flavor.

Email to a friend | Print this recipe | Back