By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Crab gratin is the French luxury format where fresh crab is folded into cream sauce, topped with cheese and breadcrumb, baked until golden. Different from thermidor (no mustard), more cheese-forward.
Key Takeaways
- Cream-cheese-béchamel base
- Mixed crab meat
- Panko-Gruyère top
- Bake at 200C
- 150g of crab per portion
The Ingredients
Serves 4
- 600g mixed crab meat
- 30g unsalted butter
- 30g flour
- 250ml whole milk
- 100ml double cream
- 100g aged Gruyère, grated
- 50g Parmigiano Reggiano, grated
- 60g panko breadcrumbs
- 1 tsp lemon juice
- A pinch of nutmeg
- 1 tbsp finely chopped chives
- Sea salt and white pepper
The Method
1. Béchamel: melt butter, whisk in flour, cook 60 sec. Add milk slowly. Simmer until thick. Add cream.
2. Off heat, stir in 60g Gruyère, lemon, nutmeg, salt, pepper.
3. Fold in crab gently.
4. Spoon into 4 small ovenproof dishes.
5. Mix remaining Gruyère with parmesan and panko. Scatter on top.
6. Bake 200C for 18 min until golden.
7. Scatter chives. Serve immediately.
Tips
Béchamel thick enough.
Don't break up crab.
Hot oven for crispy top.
Variations and Pairings
With caviar: Top with Royal Oscietra after baking.
With chilli: Add cayenne or fresh chilli.
Wine pairing: A Chablis or aged Riesling.
For more baked crab, see our crab thermidor recipe.
Frequently Asked Questions
Difference from thermidor?
Thermidor uses mustard. Gratin is cheese-forward.
Make in advance?
Mix 24 hours ahead. Bake to order.
How much crab?
150g per portion.
Crab gratin is one of those French classics that defines proper baked seafood luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
447706084493
