Jumbo Lump Crab Au Gratin

Ingredients

For the Crab and Breadcrumbs:
1 lb. Phillips Jumbo Lump Crab
2 Tbsp. chopped green onions
4-6 slices white bread, crusts cut off
2 Tbsp. melted butter

For the Bechamel Sauce:
6 Tbsp. butter
6 Tbsp. all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1 tsp. Worcestershire sauce
1 tsp. Phillips Seafood Seasoning
1/2 cup Shredded Italian cheese blend
2 Tbsp. fresh lemon juice
dash of nutmeg
salt and black pepper to taste

For the Toasted Baguette Slices:
1 French baguette
4 Tbsp. melted butter

Cooking Instructions

Make the breadcrumbs:

• Break the crust-free bread into pieces and place in a food processor. Pulse the bread until it’s broken into crumbs. Place the breadcrumbs in a bowl and drizzle in the melted butter, tossing to combine. Keep the breadcrumbs covered in the fridge for up to one week.

Make the bechamel sauce and bake the gratin:

• Pour the milk and cream into a saucepan and heat over medium heat. In another saucepan, melt the butter. When the butter is melted, add the flour and stir. The flour will bind into the butter and start to bubble.
• Slowly add the warmed milk and cream to the flour and mixture, stirring to combine. Continue to add the milk and cream, stirring, to make a smooth, creamy sauce. Stir in the Worcestershire, seafood seasoning, cheese, lemon juice, nutmeg, salt, and pepper and stir again to combine.
• Heat the oven to 375 degrees F. Add the crab meat and green onions to a large bowl and then add the bechamel sauce and gently toss to combine. You’ll use about 2 cups of the bechamel sauce to make a thick-style casserole.
• Spoon the crab mixture into the casserole, then sprinkle the buttered breadcrumbs on top. Bake the gratin in the oven for 25-30 minutes until the gratin is bubbling and the breadcrumbs are golden brown.

Meanwhile, make the toasted baguette slices:

• Slice the baguette into 1/4″ thick slices. Dip one side of each slice in the melted butter. Place the baguette slices on a cookie rack and bake at 375 degrees F until golden brown, about 3-4 minutes.

Assemble:

• Serve the Phillips Jumbo Lump Crab au Gratin hot from the casserole dish with the buttered baguette slices.

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