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Crab au Gratin


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  • 2 Tbs (30 ml) butter
  • 2 scallions (spring onions), green and white parts, finely chopped
  • 2 tsp (10 ml) all-purpose flour
  • 1 cup (250 ml) heavy cream
  • 1/4 cup (60 ml) dry sherry
  • 1 lb (450 g) crab meat, picked over to remove shells and cartilage
  • 2 Tbs (30 ml) freshly grated Parmesan cheese
  • Salt and freshly ground pepper to taste
  • A grating of fresh nutmeg
  • 1/4 cup (60 ml) bread crumbs
  • 1/2 cup (125 ml) grated Gruyere or Swiss cheese


Servings 4


Step 1

Heat half the butter in a saucepan over moderate heat and saute the scallions for 5 minutes. Stir in the flour and cook for 2 minutes. Stir in the cream and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 3 minutes. Stir in the sherry and remove from the heat. Stir in the crab meat, Parmesan, salt, pepper, and nutmeg. Pour the mixture into a lightly greased baking dish or 4 to 6 lightly greased ramekins. Heat the remaining butter in a skillet over moderate heat and stir in the bread crumbs. Sprinkle the grated cheese over the crab mixture and top with the crumbs. Bake in a preheated 400F (200C) oven until the cheese has melted and the filling is bubbling, about 15 minutes. Serves 4 to 6.

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