Jumbo Lump Gulf Crabmeat Au Gratin | Louisiana Kitchen & Culture

Ingredients

• ½ cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons chopped green onion (white part only)
• 1 teaspoon minced garlic
• 2 large egg yolks, slightly beaten
• 1 (12-ounce) can evaporated milk
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 2 cups finely grated Gruyere cheese
• 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
• 1 tablespoon minced fresh parsley