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Fish and Shellfish, Mains, Sides

Crab Meat au Gratin

Crab Meat au Gratin
Los Angeles Times

Dear SOS: I am in search of my grandmother's favorite dish. She lived in Santa Monica and dined at The Lobster in the early '60s. They served a crab au gratin, which she has described to me as delicious. Casey ... Read more

Total time: 45 minutes | Serves 6
  • 1/4 cup (1/2 stick) unsalted butter, divided, half softened
  • 1/4 cup chopped green onions
  • 1 small clove garlic, minced
  • 1/4 pound mushrooms, sliced
  • 1 teaspoon chopped cilantro
  • 1/4 teaspoon white pepper
  • 1 1/4 cups creme fraiche
  • 1 tablespoon flour
  • 1 pound cooked crab meat
  • 1/2 cup shredded Jack cheese
  • 2 tablespoons grated Parmesan cheese

Step 1Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the green onions and cook 1 minute. Add the garlic, mushrooms and cilantro. Cook, stirring often, 5 minutes. Stir in the pepper and creme fraiche.

Step 2Combine the remaining 2 tablespoons of butter with the flour in a small bowl until smooth. Stir it into the creme fraiche mixture and simmer over medium heat until thickened, about 5 minutes.

Step 3Stir the crab meat into the saucepan. Cook, stirring occasionally, until the crab is heated through, about 8 minutes.

Step 4Heat the broiler. Transfer the crab mixture to a 1-quart casserole or 6 ramekins. Sprinkle the top with the Jack and Parmesan cheeses. Place 4 inches beneath the broiler to lightly brown, 2 to 3 minutes; watch them carefully. Serve immediately.


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