Crab Gratin

Name: Crab Gratin
Cuisine: Spanish
Ingredients: 1 cup finely chopped onion; ¼ cup fragrant olive oil; 1 tablespoon finely chopped garlic; ¾ cup finely diced carrots; ¾ cup shrimp stock (made from chicken stock and shrimp shells); 3 cups canned diced tomatoes, including juice; ¾ cup shrimp stock (made from chicken stock and shrimp shells); ¾ cup shrimp stock (made from chicken stock and shrimp shells); 3 tablespoons brandy, preferably Spanish brandy; 3 tablespoons brandy, preferably Spanish brandy; ½ cup dry sherry, such as Spanish fino or Amontillado; ½ cup dry sherry, such as Spanish fino or Amontillado; ½ teaspoon hot Spanish paprika (pimentón); ½ cup dry sherry, such as Spanish fino or Amontillado; 1 large bay leaf; ½ teaspoon hot Spanish paprika (pimentón); Unsalted butter for the ramekins and the topping; Unsalted butter for the ramekins and the topping; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 12 ounces fresh or frozen crabmeat, shredded and picked over to remove any pieces of shell; Kosher or sea salt and freshly ground pepper; 3 tablespoons chopped fresh parsley; 12 ounces fresh or frozen crabmeat, shredded and picked over to remove any pieces of shell; ½ cup finely grated hard cheese, such as Manchego or Idiazabal from Spain cheese or dry Jack from California cheese; ½ cup finely grated hard cheese, such as Manchego or Idiazabal from Spain cheese or dry Jack from California cheese; ½ cup finely grated hard cheese, such as Manchego or Idiazabal from Spain cheese or dry Jack from California cheese; ½ cup finely grated hard cheese, such as Manchego or Idiazabal from Spain cheese or dry Jack from California cheese; ½ cup finely grated hard cheese, such as Manchego or Idiazabal from Spain cheese or dry Jack from California cheese; ½ cup finely grated hard cheese, such as Manchego or Idiazabal from Spain cheese or dry Jack from California cheese

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a simple dish with the flavors of Spain that is easily prepared ahead. In Spain, they would use the meat from the spider crab. Living in Northern California, I of course use our local Dungeness. Use whatever is available to you.

Ingredients

¼ cup fragrant olive oil
1 cup finely chopped onion
¾ cup

Europe
Spain
Northern California
Starter

Method

In a deep sauté pan, heat the olive oil over medium heat and sauté the onion, carrots, and garlic. Cook for 5 minutes, stirring, until the vegetables soften and begin to color lightly. Add the tomatoes, stock, 2 tablespoons of the brandy, the sherry, paprika, and bay leaf and bring the sauce to a boil. Reduce the heat and simmer for 15 minutes, uncovered, or until the vegetables are soft and th