Ingredients:
• 1/2 cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 2 tablespoons green onions, sliced
• 1 clove garlic, minced
• 2 large egg yolks, slightly beaten
• 1 (12 oz.) can evaporated milk
• 2 tablespoons all-purpose flour
• Juice of one lemon
• 1 teaspoon sriracha
• 1 teaspoon Kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 cup grated Gruyere cheese
• 1/2 cup grated Fontina cheese
• 1 lb. Signature Catch® lump crab meat
Breadcrumb Top:
• 1 tablespoon butter
• 1/2 cup bread crumbs
• 1 clove garlic, pressed
• 2 tablespoons parsley, divided
Instructions:
Preheat the oven to 350°F (175°C).
In a large skillet over medium-high heat, melt the butter.
Add the onion, green onions, and garlic, cooking until softened, about 5 minutes.
While the vegetables cook, vigorously whisk together the egg yolks and evaporated milk in a small bowl; set aside.
Add flour to the skillet, blending well to create a white roux without browning the flour, about 2 minutes.
Using a whisk, slowly add the milk mixture to the skillet, stirring constantly until blended.
Stir in lemon juice, sriracha, salt, cayenne, and black pepper, cooking for another 4-5 minutes until the sauce reaches a thick, creamy consistency. If too thick, add a little water or milk.
Remove from heat and fold in half of the grated cheese until fully melted and incorporated.
Gently spread the crab meat in a greased 8″x8″ baking dish.
Pour the cheese sauce over the crab, then sprinkle with the remaining grated cheese on top.
For the breadcrumb topping:
In a saucepan, melt butter. Add pressed garlic and sauté until fragrant, about one minute.
Add breadcrumbs and 1 tablespoon of parsley, stirring until mixed. Spread evenly across the top of the crab mixture.
Bake until bubbly, about 15 minutes. Then switch the oven to broil and broil until the breadcrumbs begin to brown, about 5 minutes. Be careful not to burn.
Remove from the oven, sprinkle with the remaining parsley, and serve immediately!
