- 1 T butter
- 1 T flour
- 1 cup half-and-half
- salt & pepper to taste
- 1 cup sherry, or to taste
- 1 lb white crab meat, drained, flaked
- 8 ozs New York sharp cheese, sliced
Melt the butter over hot water in a double boiler. Add the flour and stir until smooth. Add the half-and-half. Cook until thickened and smooth, stirring constantly. Season with salt and pepper. Stir in the sherry. Stir in the crab meat gently. Cook until the crab meat is heated through. Spoon into a baking dish or individual ramekins. Cover with the cheese slices. Bake at 325°F until heated through. Broil until the cheese melts and is light brown. Serve immediately.
Yield: 4-6 servings
From Seaboard to Sideboard
We have tried some kind of gratin in the past without success. To be fair, we did not follow the instructions well and used cheap crab meat on that one! We decided to give crab gratin another go using a recipe from this delicious cookbook. Really, how can you go wrong with lump crab meat, sherry, and New York sharp cheddar cheese?! (We recently toured the Cabot Factory in Vermont and were very impressed! Cabot cheese is our new go-to cheese for everyday use!)
We had company for this recipe, warning up front that we never know how our blog recipes are going to turn out. I think our meal was a success, but hopefully one or both of them will comment on our post and you can see for yourself what they thought of our recipe!
Katie: This recipe did not turn out like I had envisioned it. That being said, it was very good! I think the sherry was a little bit too sweet, but we had cream sherry instead of regular, so it was a little sweeter anyway. The cheese on top was really what I think made the dish. It was all melty and had that beautiful sharp bite to it and there was plenty to go around so each bite had the yummy cheese on top! We had leftover spanakopitta from the last post, and I have to say that these really went together well! So, this recipe was tasty, but I think if I was going to make crab meat au gratin again that I would probably try a different recipe before repeating this one.
Gray: I think this turned out fairly well, although it wasn’t as good as I hoped. The sherry flavor was very pronounced, and I wish the sauce had thickened some more. I think when making this type of dish in the future, I need to fold the sauce into the crabmeat until it is the desired consistency before baking. What I am really looking for is a dish that is mostly crabmeat with a little sauce to flavor it and some cheese or crunchy topping to go on it. If you have a good crab imperial/casserole/gratin recipe, please let us know or post it in the comments.