Amazing Appetizers | JUMBO LUMP CRAB AU GRATIN | How To Feed a Loon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing too much flavor.

jumbo lump crab meat

🥗Healthier: lump crab meat

💰Cheaper: canned crab meat

Canned crab meat is more affordable and still provides a good flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is a dairy-free alternative, while Romano is often less expensive.

Melt 3/4 stick of unsalted butter in a large skillet over medium-high heat.

Add chopped onion, chopped celery, chopped green onion, and minced garlic; cook for about 5 minutes until softened.

In a bowl, combine 2 egg yolks and a 12 oz can of evaporated milk; whisk together.

Add 2 tablespoons of all-purpose flour to the skillet and mix with the butter and vegetables to create a roux.

Add a couple of dashes of Louisiana hot sauce to the roux for flavor.

Let the roux cook for about 2 minutes until thickened.

Add salt, black pepper, and a dash of cayenne pepper to the roux mixture.

Squeeze in about 1-2 tablespoons of lemon juice for acidity.

Stir in about 1/4 cup each of Fontina cheese and Gouda cheese until melted into the sauce.

Fold in the jumbo lump crab meat gently to avoid breaking it up too much.

Transfer the mixture into mini cast iron skillets or a larger cast iron skillet for serving.

Bake in the oven until bubbly and golden brown (exact time not specified in the transcript).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens