Crabmeat St Peter
Indulge in the luxurious flavors of Crabmeat St. Peter, a creamy baked crab dish that’s perfect for any special occasion or elegant dinner. This recipe highlights tender lump crabmeat bathed in a rich béchamel sauce infused with hints of sherry, Dijon mustard, and Parmesan cheese. Topped with buttery panko breadcrumbs and a sprinkle of paprika, it bakes to golden, bubbly perfection in just 25 minutes. Easy to prepare yet irresistibly decadent, this dish pairs beautifully with lemon wedges for a bright finish. Whether served as a centerpiece or a shareable appetizer, Crabmeat St. Peter is a sophisticated crowd-pleaser that’s sure to impress.
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Recipe Information
Ingredients
- 454 grams lump crabmeat (picked over for shells)
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 240 milliliters whole milk
- 120 milliliters heavy cream
- 2 tablespoons sherry cooking wine
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley (chopped, plus extra for garnish)
- 40 grams Parmesan cheese (grated)
- 60 grams panko breadcrumbs
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 whole lemon (sliced into wedges for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish and set aside.
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once melted, add the flour and whisk constantly to form a smooth paste (roux). Cook the roux for 1-2 minutes without letting it brown.
Slowly pour in the milk while whisking to prevent lumps from forming. Cook for 2-3 minutes until the mixture starts to thicken.
Stir in the heavy cream, sherry, Dijon mustard, salt, and black pepper. Cook for another minute, then remove from heat and stir in the parsley and Parmesan cheese until fully combined.
Gently fold the lump crabmeat into the sauce, being careful not to break the crabmeat apart.
Transfer the crab mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the remaining tablespoon of melted butter and the paprika. Sprinkle this mixture evenly over the crabmeat.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with additional chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 19.0 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1170 mg | 90% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
