Gratin of Chilean Crab
Indulge in the luxurious flavors of a classic **Gratin of Chilean Crab**, a recipe that brings sophistication to your table with minimal effort. This rich and creamy seafood dish features sweet and tender Chilean crab meat folded into a velvety béchamel sauce infused with garlic, shallots, and a splash of dry white wine for depth of flavor. Topped with a golden, cheesy breadcrumb crust, this gratin is baked to perfection, offering a delightful contrast of textures in every bite. Perfect as an elegant appetizer or a decadent main course, it’s a showstopping dish that pairs beautifully with crusty bread or a crisp green salad. Ready in under an hour, this recipe is both approachable and impressive, making it ideal for date nights, dinner parties, or any occasion that calls for a touch of indulgence. Keywords: Chilean crab gratin, creamy seafood casserole, baked crab dish, elegant seafood recipe.
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Recipe Information
Ingredients
- 500 grams Chilean crab meat
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 400 milliliters Whole milk
- 100 milliliters Heavy cream
- 100 grams Parmesan cheese (grated)
- 50 grams Breadcrumbs (preferably panko)
- 1 medium Shallot (finely minced)
- 2 cloves Garlic (minced)
- 60 milliliters Dry white wine
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pinch Paprika (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a medium-sized baking dish or individual ramekins with olive oil and set aside.
In a saucepan over medium heat, melt the butter. Add the minced shallot and garlic, and sauté until fragrant and softened, about 3 minutes.
Whisk in the flour and cook for about 2 minutes to form a roux, stirring constantly to avoid browning.
Gradually pour in the milk and heavy cream while whisking to create a smooth béchamel sauce. Continue to cook until thickened, about 5 minutes.
Stir in the Parmesan cheese (reserve a small handful for topping), lemon zest, salt, and black pepper. Mix well until the cheese is melted and the sauce is smooth.
Fold in the Chilean crab meat and parsley into the béchamel sauce. Check the seasoning and adjust with more salt or pepper if needed.
Transfer the crab mixture into the prepared baking dish or ramekins, spreading it evenly.
In a bowl, combine the breadcrumbs with olive oil and the reserved Parmesan cheese. Sprinkle this mixture evenly over the top of the gratin.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the gratin is bubbling around the edges.
Remove from the oven and allow the gratin to cool slightly for 5 minutes. Optionally, garnish with a pinch of paprika and a sprinkle of fresh parsley before serving.
Serve warm as an appetizer with crusty bread or as a luscious main dish alongside a crisp green salad.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 26.0 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 2072 mg | 159% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2467 mg | 52% | |
*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.
