Indulgently cheesy blue crab gratin

Everyone loves a good potato or cauliflower gratin. This time let’s take it up a notch by using blue crab chunks. Your dinner party guests will be so impressed.

Cheesy blue crab, sun-dried tomato leek gratin

I adore a good gratin recipe — it’s comfort food at its finest. A couple of weeks ago I went on a ski trip, and ever since I’ve gotten home, I keep thinking about a crab gratin dish I ate. There were no potatoes involved. Just cheese, crab, leeks and sun-dried tomatoes. This will definitely be my new go-to gratin dish for dinner.

Cheesy blue crab, sun-dried tomato leek gratin

Cheesy blue crab, sun-dried tomato and leek gratin recipe

Serves 4-6


  • 1/2 cup sun-dried tomatoes
  • 4 tablespoons grated Parmesan cheese, divided
  • 1/3 cup parsley
  • 3 tablespoons salted butter
  • 1/3 cup flour
  • 1/2 cup half-and-half
  • 1 cup whole milk
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 cup shredded mild cheddar cheese
  • 1 cup sliced leeks
  • 1-1/2 cups crabmeat
  • 2 tablespoons panko breadcrumbs


  1. Preheat the oven to 375 degrees F.
  2. In a food processor, combine the tomatoes, 2 tablespoons of Parmesan cheese and the parsley.
  3. In a saute pan, add the butter, and whisk in the flour. Slowly add in the half-and-half and milk to the roux. Stir for 3 to 4 minutes or until the sauce thickens.
  4. Add the paprika, salt and pepper to the sauce.
  5. Stir in the mild cheddar, sun-dried tomato mixture, leeks and crabmeat.
  6. Place in a 10 x 7-inch baking dish. Top with 2 tablespoons of Parmesan cheese and the panko breadcrumbs.
  7. Bake in the oven for 20 minutes.

More gratin recipes

Baked Brussels sprouts gratin
Spinach gratin
Classic au gratin potatoes


Comments are closed.