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
-
Preheat oven to 450°.
-
Grease four 1-cup ramekins with butter or cooking spray.
-
In a big saucepan, melt butter over medium heat.
-
Stir in onions and celery until coated with butter.
-
Decrease heat to low, cover, and cook for about 15 minutes, or until the vegetables are soft.
-
Stir in the Cajun seasoning; cook 1 minute.
-
Stir in the flour, baking powder, salt, and cheese; increase heat to medium and cook, stirring constantly, until the cheeses melt.
-
Whisk in 1 ½ cups of cream, then the egg yolk, then the remaining 1 ½ cups cream.
-
Whisk over low heat until the mixture is cream and slightly thickened, about 5 minutes.
-
Stir in the green onion, then gently fold in the crabmeat to avoid breaking it up.
-
Spoon ¼ of the mixture into each prepared ramekin.
-
Sprinkle ¼ cup panko over the top of each ramekin.
-
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.
-
Tip: can use half lump crab meat and half crab claw meat, for more intense crab flavor.