See Also: Fish and Seafood
Crab Au Gratin
From Dorothy McNett's recipes at www.dorothymcnett.com. Bake these in individual ceramic seashell shaped plates, or use real scallop shells. Even au gratin dishes work fine! This basic recipe serves about 4.
1 medium sized cooked crab, or equal to about 2 cups of crab meat
1/2 cup bread crumbs
1/2 cup cream
1 small onion, or 2 shallots finely diced
2 tablespoons butter
2 tablespoons flour
1 cup clam juice (buy in a glass bottle)
3/4 cup white wine
1 tablespoon fresh parsley, finely chopped
tiny pinch of cayenne
sea salt and freshly ground peppercorns, as desired
1/2 cup Manchego or Gruyere cheese
enough coarse bread crumbs to cover the surfaces
If using a whole cooked crab, crack and pick out the white crab meat. In a large bowl, combine bread crumbs and cream. Add the crab meat and set aside. In heavy bottomed saute pan or large skillet, melt the butter and saute the onions or shallots several minutes, or until softened but not browned. Sprinkle in the flour and stir to combine, and then add the clam juice, whisking and stirring constantly. Add the wine, parsley, cayenne, salt and pepper and cook about 4-5 minutes, stirring and whisking often. Add to the crab mixture and blend well. Fill the au gratin dishes or shells with the mixture, topping with the cheese and then the bread crumbs to cover the tops. Bake at 350 degrees for about 15-20 minutes or until bubbly and the bread crumbs are browned. Serve!!!
Recipe created 2007-02-04.
