Our crab gratin is rich with a whole pound of crabmeat and topped with golden-brown breadcrumbs. Serve with brown rice or whole-grain toast points.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1991
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F.

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  • Whisk 1/3 cup milk and flour in a small bowl until smooth. Heat the remaining 1/3 cup milk and evaporated milk in a small saucepan over medium heat until steaming. Whisk in the flour mixture; cook, whisking constantly, until thickened, 30 to 60 seconds. Finely chop egg whites. Combine with crabmeat, mayonnaise, jalapeno (if using), dry mustard, cayenne, salt and pepper in a medium bowl. Stir in the milk mixture. Spoon into a shallow 2-quart baking dish. Sprinkle the toasted breadcrumbs on top. Bake until heated through, about 25 minutes.

Tips

Tips: To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.

To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

Nutrition Facts

205.5 calories; protein 27.8g 56% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 0.6g 3% DV; sugars 7.7g; fat 3.6g 6% DV; saturated fat 0.6g 3% DV; cholesterol 115.3mg 38% DV; vitamin a iu 224.1IU 5% DV; vitamin c 4.4mg 7% DV; folate 65.1mcg 16% DV; calcium 284.4mg 28% DV; iron 1.5mg 9% DV; magnesium 63.4mg 23% DV; potassium 534.1mg 15% DV; sodium 716.9mg 29% DV; thiamin 0.1mg 10% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
I did not enjoy this dish. The sauce is rather runny which makes for a soupy texture. The flavor is quite bland as well. I added garlic powder onion powder and parsley but it only made it reminiscent of Old Bay seasoning. The jalapeno is not a good idea because given the size of the dish no matter how finely it is minced you will end up with bites that are very spicy and bites that are bland. I love a lot of Eatingwell recipes but I would not make this one again especially given the 8- 10 cost for a 1 LB tin of crab. Read More
Rating: 4 stars
10/30/2011
Sounds yummy. Can't wait to try! Read More