Jame Martin Crab Gratin

Right — I’ll be honest with you. The first time I made this crab gratin, I ruined it. Used cheap tinned crab, overcooked the sauce, and the whole thing came out like seafood wallpaper paste. Not a proud moment. But here’s the thing: when done right, James Martin’s Crab Gratin is pure silk in a dish. Rich, indulgent, but with a cheeky spice kick if you want it. It’s the sort of thing you serve when you want people to think you’ve got your life together — even if your kitchen looks like a crab exploded in it.

Ingredients List

• 1½ tbsp butter — for a rich, glossy base
• 1 tbsp all-purpose flour — forms the roux; don’t skip this step
• ½ cup whole milk — adds creaminess without overwhelming the crab
• ¼–½ tsp salt — adjust to taste (especially if using seasoned crab)
• 1½ tbsp dry white wine — cuts through the richness
• ¾ cup grated cheddar cheese, divided — I go for sharp cheddar for proper flavour punch
• 8 oz lump crab meat — the star; be gentle with it
• ½ tsp paprika — smoky, sweet warmth
• ½ tsp Cajun or Creole seasoning (optional) — adds a southern swagger
• ½ tsp Old Bay seasoning (optional)
• ¼–½ tsp cayenne pepper (optional) — if you want it to bite back a little

How to Make It (Instructions)

1. Bake at 350°F (175°C) for 12–15 minutes, or until golden and bubbling.
2. Melt the butter in a skillet over medium-low heat. Let it foam slightly, but don’t let it brown.
3. Whisk in the flour to form a smooth paste. Let it cook for about a minute to get rid of the raw taste.
4. Gradually whisk in the milk, stirring constantly to avoid lumps. It should look smooth and slightly thickened.
5. Add the salt and wine. Turn the heat up just enough to bring it to a gentle boil.
6. Once bubbling, lower the heat and let it simmer for 2–3 minutes. Stir now and then.
7. Stir in your paprika, optional seasonings, and half a cup of cheese. Let it melt into a velvety sauce.
8. Now breathe — it’s crab time. Gently fold in the crab meat. Don’t break it up! Think “coat” not “stir”.
9. Spoon the mixture into a small baking dish. Scatter the rest of the cheese and a touch more paprika on top.

I always forget to preheat the oven — set yours now. Learn from my sins.

Common Mistakes

Why is my crab gratin watery?
You might’ve added the crab too early or skipped thickening the sauce properly. Let it simmer first, then fold in the crab gently.

Why did the cheese sauce split?
High heat’s the usual culprit. Keep it gentle, and don’t over-stir once the cheese goes in.

Why is the texture grainy?
Cheap cheese or overheating. Use decent cheddar and stir off the heat once it starts to melt.

Can I use tinned crab?
Technically yes, but honestly — it’s a bit like using powdered eggs for an omelette. It’ll work, but won’t sing.

Why is my topping not browning?
Could be your oven temp or lack of cheese. Pop it under the grill (broiler) for the last minute or two if needed.

Storage and Reheating Tips

Fridge: Store leftovers in a sealed container for up to 3 days. It firms up a bit but still tastes lush.
Freezer: I’d avoid freezing it — crab doesn’t love a deep freeze and the sauce can go grainy.
Reheat:

• Oven: 350°F covered with foil, 15–20 mins.
• Microwave: 1–2 mins, but it may lose texture.
• Air fryer: At a stretch, 325°F for 6–8 mins — but keep an eye on it.

What to Serve With It

• Garlic bread — to mop up every last drop.
• Roasted asparagus or tenderstem broccoli — earthy contrast to the richness.
• A cold glass of Chablis or Sauvignon Blanc — crisp, acidic, perfect pairing.

I’ve also served this with nothing but a spoon and a soft jazz playlist. No regrets.

FREQUENTLY ASKED QUESTIONS

Can I make this crab gratin gluten-free?
Yes — swap the flour for a gluten-free blend or cornstarch (make a slurry if using that). It works beautifully.

Can I make it ahead of time?
You can prep it ahead and refrigerate before baking. Add 5 extra minutes when baking from cold.

Is it spicy?
Only if you want it to be. The cayenne and Cajun are totally optional — but I like a bit of heat with my crab.

What kind of crab should I use?
Lump crab meat is ideal — it’s sweet, meaty, and holds up well in the sauce. Avoid imitation crab.

Try More James Martin Recipes:

• James Martin Cheese And Onion Quiche
• James Martin Fish Pie
• James Martin Mushroom Quiche

Nutrition Facts

Amount Per Serving

• Calories 435.5
• Calories from Fat 192.6
• Total Fat 21.4g
• Saturated fat 12.7g
• Trans fat 0.8g
• Cholesterol 79.6mg
• Sodium 1758.9mg
• Potassium 224.7mg
• Carbohydrates 36.1g
• Net carbs 35g
• Fiber 1.1g
• Sugar 5.5g
• Protein 23.1g