Crab Meat au Gratin
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 3tablespoons unsalted butter
- 2tablespoons all-purpose flour
- 1½cups milk
- 1pinch cayenne pepper
- ⅛teaspoon freshly grated nutmeg
- Salt and freshly ground white pepper to taste
- ¾cup heavy cream
- ¼cup dry sherry
- 1egg yolk
- 4tablespoons finely chopped shallots
- 1pound fresh lump crab meat, shell and cartilage removed, if any
- 4tablespoons freshly grated Gruyere or Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
457 calories; 32 grams fat; 19 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 29 grams protein; 804 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the broiler to high.
- Step 2
Melt two tablespoons of the butter in a saucepan over medium heat. Add the flour and blend well. Do not brown. Add the milk and cook, stirring with a whisk, until blended and smooth. Season with cayenne pepper, nutmeg, salt and pepper.
- Step 3
Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
- Step 4
Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat. Add the shallots and cook them briefly until wilted. Add the crab meat and cook briefly, stirring gently. Sprinkle with the remaining sherry.
- Step 5
Spoon the crab meat into a baking dish and smooth over with a spatula. Cover with the hot sauce and spoon it over with a rubber spatula. Sprinkle with the cheese.
- Step 6
Place the dish under the broiler until golden brown and bubbling hot.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Martha burke
Light and scrumptious
Suzie
Bland but rich. Not sure I would make again. Maybe add more sherry and black pepper on top.
Jennifer B
I added more pepper and cayenne, a little parsley and served this as an appetizer with crusty bread. It was a hit!
Marta
I thought this was way too bland. It's also quite rich - a vestige of another age of cooking. If I were to make it again I would double the nutmeg and add much more pepper. I might add some bread crumbs to the cheese to make a crunchier topping.
Private notes are only visible to you.
Advertisement
