Heavenly Jumbo Lump Crab Cheese Recipe for Seafood Fans - Beard and Bonnet

Ingredients

• 1 lb (453 g) lump crab meat, picked over for shells and cartilage
• ½ cup Gruyere cheese, grated
• ½ cup Fontina cheese, grated
• ½ cup (1 stick or 113 g) unsalted butter
• 12 oz (340 g) evaporated milk
• 2 large egg yolks, slightly beaten
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 tbsps green onions, sliced (reserve some for garnish)
• 1 clove garlic, minced
• 2 tbsps all-purpose flour
• Juice of 1 lemon
• 1 tsp hot sauce
• 1 tsp kosher salt
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper