Seafood usually makes for light dinners for the health conscious connoisseur, but you can also make it comfort food with a little extra butter, or whatever extras give you the yumsies. This dish can be a side dish or a main dish, depending on your preference, and on the way you serve it. I went for the whole enchilada and served it as a main dish with French fries. It was scrumptious and easy, so of course I’m sharing it with you! Happy cooking!
What you’ll need:
- 1 pound lump crab meat
- 1/2 cup unsalted butter
- 1 medium onion, chopped
- 2 tbsp scallions, sliced
- 1 garlic clove, minced
- 2 egg yolks, slightly beaten
- 1 (12 oz) can evaporated milk
- 2 tbsp all purpose flower
- juice of one lemon
- 1 tsp hot sauce
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 cup gruyere cheese, shredded
- 1/2 cup cheddar cheese, shredded
Preheat the oven to 350 degrees.
Melt the butter in a large skillet over medium heat. Add the onion, scallion (white parts) and garlic. Cook until softened. In the meantime, whisk the egg yolks and the evaporated milk together, and set aside. Add flour to the skillet and blend well with the vegetables. Cook for 2 minutes while constantly stirring without letting the veggies brown.
Add the milk mixture while continuing to stir, making a light colored roux. Stir in the lemon juice, hot sauce, salt, cayenne and black pepper. Stir until the sauce starts to thicken. Remove from heat and add 1/2 of the cheese mix. Stir to combine. Spread out the crab meat on the bottom of a baking dish.
Pour the roux with the cheese over it, then sprinkle the rest of the cheese on top. Bake for 15 minutes. Set the oven temperature to broil. Set the dish in the broiler and broil for 5 minutes, or until cheese is bubbly, but not burnt. Sprinkle with the green parts of the scallion and enjoy!