World Food and Wine
what people eat and drink worldwide

Crab au gratin

This crab recipe makes a luxurious hot appetizer or light lunch. Best served in emptied crab shells, large clam shells, individual ramekins or custard cups.

Ingredients

2 c crab (cooked and flaked crab meat)
2 T butter
2 T flour (level)
2 T cheese (grated Parmesan)
  seasoning (salt and ground pepper to taste, grated nutmeg)
2 T bread crumbs (soft bread crumbs, pan roasted)
1 c cream (light cream, single cream)
3 T wine (dry Sherry wine)

Instructions

  1. Drain crab meat and place in a bowl. Pour over sherry. Butter or spray with cooking oil 6 ramekins or individual oven proof containers.
  2. Make a rich white sauce with 1 Tbs butter, the flour and light cream.
  3. Add the crab and juice. cover and simmer on a low heat for 5-10 minutes, until thoroughly warmed.
  4. Remove the crab mixture from the heat. Add grated cheese, stirring continuously. Season with salt, pepper and nutmeg.
  5. Distribute among the prepared ramekins. Sprinkle some bread crumbs and place 1-2 small pieces of butter on top of each.
  6. Cook under the broiler for 1-2 minutes or until surface is golden brown and the crab mixture piping hot. Serve immediately.

Rich white sauce

  1. Heat 1 Tbs butter in a pan. Add flour and cook for 2 minutes.
  2. Pour in light cream, stir briskly to blend, bring to the boil on a low heat and simmer for 4-5 minutes.
Total time
25 minutes
Cooking time
20
Preparation time
5
Yield
4 servings

Notes

Flour can be substituted with cornstarch. In that case, cornstarch can be mixed with the cream.

Source

North American cuisine

moderate, bake
fish & seafood, main course
American food recipes
Food in U.S.A.

Amounts given have been estimated as appetizer. These amounts should be increased if the intention is to serve the dish as main course.