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Lowcountry Crab au Gratin

Source of Recipe


From "Essentials of Southern Cooking" by Damon Lee Fowler



List of Ingredients



• 1 pound fresh crabmeat
  
• 2 medium green onions, minced, or ¼ cup minced yellow onion
  
• 2 Tbsp unsalted butter, divided
  
• 2 tsp all-purpose flour
  
• 1 cup heavy cream (minimum 36% milk fat)
  
• ¼ cup dry sherry, such as Amontillado
  
• 2 Tbsp freshly grated Parmigiano-Reggiano cheese
  
• Salt and whole white peppercorns in a pepper mill
  
• Whole nutmeg in a grater
  
• ¼ cup dry bread crumbs or cracker crumbs
  
• ½ cup (about 2 ounces) grated sharp white Cheddar or Gruyère cheese
  






Instructions



1. Pick over the crab and remove any bits of shell or cartilage. Put the onions and 1 tablespoon of the butter into a heavy-bottomed saucepan over medium heat. Sauté, tossing often, until translucent, about 4 minutes. Sprinkle the flour into the pan and stir until smooth. Cook 1 minute and slowly stir in the cream. Bring to a simmer, stirring constantly, and reduce the heat to low. Simmer, stirring frequently, until lightly thickened, about 3 minutes. Stir in the sherry, bring it back to a simmer, and turn off the heat.
   
   
2. Position a rack in the upper third of the oven and preheat to 400° F. Lightly butter a 2-quart casserole or four individual gratin dishes or 12-ounce ramekins. Stir the crab and Parmigiano into the cream sauce. Season with salt, a liberal grinding of white pepper, and a light grating of nutmeg. Taste and adjust the seasonings, and transfer to the casserole or divide among the ramekins.
   
   
3. Melt the remaining butter in a small skillet over low heat. Turn off the heat and stir in the crumbs. Toss until the butter is evenly absorbed. Sprinkle the Cheddar or Gruyère over the casserole or individual gratins or ramekins, dust it with the crumbs, and bake until the filling is bubbly and the cheese is melted, about 15 minutes. Serve hot.
   
   Serves 4