Last updated on November 29th, 2016
My thinking was this: lobster goes for about $10-$12 per pound, so the tails would likely run me between $5-$8 each. Sound thinking, right? WRONG. Lobster tails, frozen mind you, go for $18 per pound uptown, $28 a pound downtown. The nerve! As Casey surmised, lobster tails are like beef tenderloins. People will always buy them so the retailers can get away with jacking up the price. I decided that I could not afford to feed lobster tails to 10 hungry Italians.
Plan B was crab, and since it had to travel to my aunt’s house up the Hudson, I decided to do it au gratin. I read about 20 different recipes for gratin over the course of Christmas Eve, including Julia Child’s, but given my notorious inability to follow directions, I ended up improvising. The result…
Fantastic! Delicious! A Christmas miracle! I surprised myself. God bless us, every one!
Fortunately, I wrote down exactly what I did. This dish was so wonderful, so rich, so impressive, and so ridiculously easy to make that I highly recommend it for your next dinner party. Seriously, this is foolproof.
Crabmeat au Gratin
Prep time: 15 minutes
Total time: 35 minutes
Makes 8-10 servings
- 2 pounds frozen crab claw meat
- 1 cup chopped flat leaf parsley
- 2 cups heavy cream
- 4 egg yolks
- 4 tablespoons salted butter, melted and cooled + 2 tablespoons butter at room temperature, cut into small cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons uncooked rice
- 1/2 cup panko breadcrumbs
Preheat the oven to 350 degrees F.
Mix the crabmeat, parsley, cream, egg, 4 tablespoons melted butter, flour, and rice together in a large bowl.
Pour the mixture into a casserole dish, cover with breadcrumbs and dot generously with the remaining butter.
Bake for 20 minutes, or until the top is golden brown.