Ingredients
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½ cup (1 stick) Unsalted Butter
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1 medium Onion
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1 Celery Ribs
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2 tablespoons chopped Green Onion
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1 teaspoon minced Garlic
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2 large Egg
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1 (12-ounce) can evaporated Milk
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½ cup all-purpose Flour
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1 teaspoon Kosher Salt
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½ teaspoon Cayenne Pepper
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½ teaspoon freshly ground Black Pepper
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2 cups (8 ounces) finely grated Gruyere Cheese
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1 pound jumbo lump Gulf Crab Meat
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, picked over for shells and cartilage Parsley
Directions
Steps
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1
Done
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Preheat the oven to 350°. |
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2
Done
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Melt the butter in a Lodge 10-inch cast iron skillet over medium-high heat. Add the onion, celery, green onions, and garlic, and cook, stirring, until the vegetables are wilted, 3 to 5 minutes. |
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3
Done
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While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside. |
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4
Done
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Add the flour to the skillet, and blend well into the vegetables to create a white roux; don’t let the flour brown. Using a wire whisk, add the milk mixture, stirring constantly to blend into the roux mixture. Stir in the salt, cayenne, and black pepper, and continue to stir for another 3 to 5 minutes. Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated. |
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5
Done
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Gently divide the crabmeat among four Lodge 9-ounce cast iron mini servers; try not to break apart the lumps. Top evenly with the cheese sauce, then sprinkle with the remaining grated cheese. Cover and bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes. Remove from the oven, and sprinkle with the parsley before serving. |
