Crab au Gratin

Crab au Gratin is a simple taste of the Carolinas. They are often served in scallop shells for a bit of something different. These look an taste amazing.

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Ingredients

2 tbsp butter
2 large scallions finely chopped
2 tsp all-purpose flour
1 cup heavy cream
1/4 cup dry Sherry
1 lb crab meat
2 tbsp Parmesan grated
1/4 cup bread crumbs
1/2 cup gruyere grated
1 pinch Salt to taste
1 pinch nutmeg grated
1 pinch ground pepper to taste

Instructions

Heat half the butter in a saucepan over moderate heat and saute the scallions for 5 minutes.
2 tbsp butter, 2 large scallions
Stir in the flour and cook for 2 minutes.
2 tsp all-purpose flour
Stir in the cream and bring to a boil, stirring frequently.
1 cup heavy cream
Reduce the heat to low and simmer for 3 minutes.
Stir in the sherry and remove from the heat.
1/4 cup dry Sherry
Stir in the crab meat, Parmesan, salt, pepper, and nutmeg.
1 lb crab meat, 2 tbsp Parmesan, 1 pinch Salt, 1 pinch ground pepper, 1 pinch 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.
1/2 cup gruyere, 1/4 cup bread crumbs
Bake in a preheated 400F (200C) oven until the cheese has melted and the filling is bubbling, about 15 minutes.

Notes

A simple taste of the Carolinas. I serve these in scallop shells for a bit of something different.

Nutrition