Crab in Ramekins
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
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 breadcrumbs
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.
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