Crab Meat au Gratin

Name: Crab Meat au Gratin
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/2 cups milk; 1 pinch cayenne pepper; 1/8 teaspoon freshly grated nutmeg; Salt and freshly ground white pepper to taste; 3/4 cup heavy cream; 1/4 cup dry sherry; 1 egg yolk; 4 tablespoons finely chopped shallots; 1 pound fresh lump crab meat, shell and cartilage removed, if any; 4 tablespoons freshly grated Gruyere or Parmesan cheese

By Pierre Franey

Total Time: 25 minutes
Rating: 4(46)
Comments: Read comments

Featured in: 60-Minute Gourmet

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

3tablespoons unsalted butter
2tablespoons all-purpose flour
1½cups milk
1pinch cayenne pepper
⅛teaspoon freshly grated nutmeg
Salt and freshly ground white pepper to taste
¾cup heavy cream
¼cup dry sherry
1egg yolk
4tablespoons finely chopped shallots
1pound fresh lump crab meat, shell and cartilage removed, if any
4tablespoons freshly grated Gruyere or Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
Preheat the broiler to high.
Step 2
Melt two tablespoons of the butter in a saucepan over medium heat. Add the flour and blend well. Do not brown. Add the milk and cook, stirring with a whisk, until blended and smooth. Season with cayenne pepper, nutmeg, salt and pepper.
Step 3
Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
Step 4
Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat. Add the shallots and cook them briefly until wilted. Add the crab meat and cook briefly, stirring gently. Sprinkle with the remaining sherry.
Step 5
Spoon the crab meat into a baking dish and smooth over with a spatula. Cover with the hot sauce and spoon it over with a rubber spatula. Sprinkle with the cheese.
Step 6
Place the dish under the broiler until golden brown and bubbling hot.