James Martin’s Crab Gratin is made with succulent lump crab meat with a creamy blend of butter, flour, milk, wine, cheddar cheese, and a flavorful mix of seasonings, baked in 15 minutes to golden perfection.
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🧡 Why You’ll Love This Crab Gratin Recipe:
- Luxurious flavor profile with succulent crab and creamy cheese sauce.
- Ease of preparation, making it perfect for both casual dinners and special occasions.
- Versatility, allowing for adjustments to suit individual preferences and spice levels.
- Impressive presentation, guaranteed to delight guests and elevate any meal.
❓ What Is James Martin’s Crab Gratin Recipe?
James Martin’s Crab Gratin is a tasty dish featuring lump crab meat in a creamy sauce, baked with cheese until golden and bubbly. It’s a luxurious yet straightforward recipe perfect for special occasions.
🦀 James Martin Crab Gratin Ingredients
- 1½ Tablespoons butter cut into pieces
- 1 Tablespoon all-purpose flour
- ½ cup whole milk
- ¼-½ teaspoon salt
- 1½ Tablespoons dry white wine
- ¾ cups grated cheddar cheese, divided
- 8 ounces lump crab meat
- ½ teaspoon paprika
- ½ teaspoon Cajun or Creole Seasoning optional
- ½ teaspoon Old Bay seasoning optional
- ¼-½ teaspoon cayenne pepper optional
🥮 How To Make James Martin Crab Gratin
- In a skillet over medium-low heat, melt the butter.
- Blend the flour and butter using a whisk.
- Slowly pour in the milk while whisking constantly. Blend in the salt.
- Whisk in the wine and bring to a boil over medium heat.
- Turn the heat down to low and simmer, stirring occasionally, for 2 or 3 minutes.
- Add the seasonings and half a cup of cheese, then mix until the cheese melts.
- While incorporating the crab meat, be careful not to crush any lumps.
- Spoon the mixture into a little baking dish and sprinkle the remaining paprika and cheese on top.
- Bake in a 350° oven for 12–15 minutes, or until almost bubbling.
💭 Recipe Tips
- Use fresh lump crab meat for the best flavor and texture.
- Be gentle when incorporating the crab meat to avoid breaking up the lumps.
- Adjust the seasoning to your preference, adding Cajun or Creole seasoning for a spicy kick.
What To Serve With Crab Gratin?
Serve Crab Gratin with garlic bread, cucumber Pickled, roasted asparagus, steamed vegetables, rice pilaf, lemon wedges, and roasted cherry tomatoes.
🎚 How To Store Leftovers Crab Gratin?
- In The Fridge: Keep leftover crab gratin in an airtight container in the refrigerator for up to 3 days.
- In The Freezer: Transfer cooled leftover crab gratin to a freezer-safe container and freeze for up to 1 month.
🥵 How To Reheat Leftovers Crab Gratin?
- Oven: Preheat oven to 350°F, cover leftover crab gratin with foil, and heat for 15 to 20 minutes or until heated through.
- Microwave: Place a serving of leftover crab gratin on a microwave-safe dish and heat in on high for 1 to 2 minutes until warmed.
FAQs
How do you fix watery crab gratin?
To fix watery crab gratin, try draining excess liquid, adding a thickening agent like flour or cornstarch, and baking longer for consistency.
Why did my crab gratin curdle?
Your crab gratin can curdle due to high heat or overmixing, causing the cheese sauce to separate. Use gentle heat and avoid over-stirring.
Why is my crab gratin dry?
Your crab gratin can become dry if it’s baked for too long, causing the sauce to evaporate.
How do you know when crab gratin is done?
Crab gratin is done when it’s bubbly and golden on top, with the cheese melted and the crab heated through.
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James Martin Crab Gratin 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
Jame Martin Crab Gratin
Description
James Martin’s Crab Gratin is made with succulent lump crab meat with a creamy blend of butter, flour, milk, wine, cheddar cheese, and a flavorful mix of seasonings, baked in 15 minutes to golden perfection.
Ingredients
Instructions
- In a skillet over medium-low heat, melt the butter.
- Blend the flour and butter using a whisk.
- Slowly pour in the milk while whisking constantly. Blend in the salt.
- Whisk in the wine and bring to a boil over medium heat.
- Turn the heat down to low and simmer, stirring occasionally, for 2 or 3 minutes.
- Add the seasonings and half a cup of cheese, then mix until the cheese melts.
- While incorporating the crab meat, be careful not to crush any lumps.
- Spoon the mixture into a little baking dish and sprinkle the remaining paprika and cheese on top.
- Bake in a 350° oven for 12–15 minutes, or until almost bubbling.
Notes
- Use fresh lump crab meat for the best flavor and texture.
Be gentle when incorporating the crab meat to avoid breaking up the lumps.
Adjust the seasoning to your preference, adding Cajun or Creole seasoning for a spicy kick.