Crab Gratin (lyonnaise-style Gratin De Crabe)
Crab Gratin (Lyonnaise-style Gratin de Crabe) is a classic dish from the Lyonnaise cuisine, known for its rich and flavorful gratin dishes. This creamy and indulgent crab gratin is a perfect appetizer or main course for a special occasion.
Ingredients
- 1 pound lump crabmeat
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Pick through the crabmeat to remove any shells or cartilage.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes.
- Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.
- Remove the sauce from the heat and stir in the Gruyère and Parmesan cheeses until melted and smooth.
- Gently fold in the crabmeat and chopped parsley. Season with salt and pepper.
- Transfer the mixture to a gratin dish and smooth the top.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Serve hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Gratin dish Saucepan Whisk
Tools
Oven
Serving suggestions
Serve the crab gratin with a side of crusty French bread and a crisp green salad.
Tips & tricks
For a richer flavor, you can add a splash of dry white wine to the sauce before adding the crabmeat.
Cost
$25