Description
Creamy, luxurious crab gratin brings coastal French elegance to your dinner table. Rich seafood flavors meld with golden breadcrumbs, promising a delightful culinary experience you’ll savor with each indulgent bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) lump crab meat
- 3/4 cups (180 grams) grated cheddar cheese
Dairy and Liquid Ingredients:
- 1/2 cup (120 milliliters) whole milk
- 1/2 tablespoon (7.5 milliliters) dry white wine
- 1/2 tablespoon (7 grams) butter, cut into pieces
Seasonings and Thickeners:
- 1 tablespoon (8 grams) all-purpose flour
- 1/2 teaspoon paprika
- 1/4–1/2 teaspoon salt
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Cajun or Creole seasoning
- 1/4–1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 350°F and prepare a suitable baking dish for the gratin.
- In a skillet over medium-low heat, melt the butter until it becomes smooth and slightly foamy.
- Sprinkle flour into the melted butter, whisking continuously to create a roux that will thicken the sauce.
- Slowly pour milk into the roux, stirring constantly to prevent lumps and create a silky, smooth base.
- Season the developing sauce with salt, ensuring even distribution of flavor.
- Add white wine to the mixture, allowing it to gently simmer and integrate with the sauce.
- Reduce heat and let the sauce develop its rich consistency, stirring occasionally to prevent scorching.
- Incorporate selected seasonings and half the cheese, stirring until the cheese melts completely.
- Carefully fold the crab meat into the sauce, maintaining the delicate texture of the seafood.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle remaining cheese and a dusting of paprika over the top for added color and flavor.
- Bake for 12-15 minutes until the surface turns golden brown and the edges become bubbly.
- Remove from oven and let rest for a few minutes before serving to allow the gratin to set.
Notes
- Choose fresh, high-quality crab meat for the most delicate and sweet flavor in your gratin.
- Opt for lump or jumbo lump crab meat to maintain beautiful large chunks throughout the dish.
- Keep the heat low when making the sauce to prevent scorching and ensure a smooth, creamy texture.
- Experiment with different cheese varieties like Gruyère or sharp cheddar for a unique flavor profile.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- Add a sprinkle of fresh herbs like chives or parsley just before serving to brighten the rich, creamy dish.
- Let the gratin rest for 5-10 minutes after baking to allow the sauce to set and flavors to meld together.
- Prep Time: 10 minutes
- Cook Time: 36-39 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 435
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 0.2 g
- Protein: 7 g
- Cholesterol: 110 mg