Blue Crab Au Gratin Recipe

Blue crab au gratin directions

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a shallow baking dish.

2. 2

   In a skillet over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk for 1–2 minutes until a pale roux forms.

3. 3

   Slowly whisk in 1 cup milk and 0.5 cup heavy cream. Cook, whisking, until the sauce thickens to a nappe consistency.

4. 4

   Stir in 1 cup Gruyère cheese and 0.25 cup Parmesan until melted. Season with 0.5 tsp salt, 0.25 tsp white pepper, 0.125 tsp nutmeg, and 0.125 tsp cayenne. Taste and adjust seasoning.

5. 5

   Gently fold in 2 cups lump blue crab meat to coat with the sauce. Avoid breaking the large lumps.

6. 6

   Transfer the crab mixture to the prepared dish. Sprinkle 0.5 cup breadcrumbs over the top and drizzle 1 tbs melted butter over the breadcrumbs. Bake 15–20 minutes, until bubbling and golden on top.

7. 7

   Meanwhile, fry the saltines: in a skillet over medium heat, warm the clarified butter and add the saltines. Fry until crisp and lightly browned, turning once. Remove and keep warm.

8. 8

   Serve the hot crab gratin with the fried saltines on the side. The saltines add a crunchy contrast to the creamy dish.