Crab Gratin

As Dungeness crab becomes more expensive, this expression of a sherry-creamed crab becomes more of a celebration dish worthy of any festivity. Classically, this is made with a flour-thickened milk base. Here, cream cheese becomes the binding ingredient. Sherry, Gruyere, and Parmigiano cheeses add richness to this elegant dish.

 4 servings

INGREDIENTS:

1 tablespoon butter

1 large shallot, minced (about ¼ cup)

4 oz cream cheese

2 tablespoons whole milk

⅛ teaspoon fresh grated nutmeg

½ teaspoon sea salt

¼ cup dry sherry

¼ cup heavy cream

1 egg yolk

1 pound fresh crab (preferably Dungeness)

1 tablespoon fresh lemon juice

2 tablespoons Gruyere cheese grated

2 tablespoons Reggiano Parmigiano cheese grated

DIRECTIONS:

Preheat broiler.

Heat the butter in a saucepan over medium-high heat. Add the shallots and cook until softened. Add the cream cheese; slowly blend in the milk, nutmeg, and salt when hot. Blend in the sherry until smooth.

Thoroughly blend the cream and egg yolk together. Blend into the hot cream cheese mixture. Toss the crabmeat with the lemon juice and fold into the cream cheese mixture. Spoon into four baking dishes and smooth with a spatula. Sprinkle the cheeses on top and place under broiler until golden brown and bubbly hot.

Crab Gratin

Crab Gratin
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min
As Dungeness crab becomes more expensive, this expression of a sherry-creamed crab becomes more of a celebration dish worthy of any festivity. Classically, this is made with a flour-thickened milk base. Here, cream cheese becomes the binding ingredient. Sherry, Gruyere, and Parmigiano cheeses add richness to this elegant dish.

Ingredients

  • 1 tablespoon butter
  • 1 large shallot, minced (about ¼ cup)
  • 4 oz cream cheese
  • 2 tablespoons whole milk
  • ⅛ teaspoon fresh grated nutmeg
  • ½ teaspoon sea salt
  • ¼ cup dry sherry
  • ¼ cup heavy cream
  • 1 egg yolk
  • 1 pound fresh crab (preferably Dungeness)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Gruyere cheese grated
  • 2 tablespoons Reggiano Parmigiano cheese grated

Instructions

  1. Preheat broiler.
  2. Heat the butter in a saucepan over medium-high heat. Add the shallots and cook until softened. Add the cream cheese; slowly blend in the milk, nutmeg, and salt when hot. Blend in the sherry until smooth.
  3. Thoroughly blend the cream and egg yolk together. Blend into the hot cream cheese mixture. Toss the crabmeat with the lemon juice and fold into the cream cheese mixture. Spoon into four baking dishes and smooth with a spatula. Sprinkle the cheeses on top and place under broiler until golden brown and bubbly hot.

Nutrition Facts

Calories

276

Fat (grams)

23 g

Sat. Fat (grams)

13 g

Carbs (grams)

4 g

Fiber (grams)

0 g

Net carbs

4 g

Sugar (grams)

3 g

Protein (grams)

12 g

Sodium (milligrams)

743 mg

Cholesterol (grams)

124 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

crab, gratin
main dish
French, Basque
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Linda HierholzerENTRÉESComment