Crab au Gratin
A simple dish, this Crab au Gratin is a delightful blend of creamy crabmeat and melted cheese. Although culinary orthodoxy says that seafood and cheese don’t mix, in this case, the Cheddar and crabmeat complement each other's flavors and textures. Seafood, with its delicate and often briny taste, can sometimes be enhanced by the salty richness of cheese. This particular appetizer is quick and easy, suitable for a weeknight dinner or cocktails with friends. The phrase “au gratin” originates from the French verb “gratiner,” which means, “to broil,” or brown a dish with direct heat. This recipe comes from Simple French Cookery, published in 1958.
- 1 can crabmeat
- ½ cup sharp Cheddar cheese, grated
- 1 tablespoon Sherry
- White bread
Toast one side only of white bread slices, butter the untoasted sides, and spread with crabmeat. Sprinkle crabmeat thickly with grated cheese, and broil until cheese is melted. A moment before removing from the broiler, pour on Sherry. Serve at once.