Creamy Crab au Gratin with Cheese Crumbles
It is easy to make toasty cheese crumbles with rice flour. This white béchamel sauce is healthy because crab meat is low in calories and high in protein.
The white sauce made with rice flour is very healthy and easy to make. Butter is optional and can be added right before turning off the heat to increase delicious aroma.
Japanese pepper is called sanshō and known for its distinctive flavor. It can be purchased online or at Asian grocery stores. Substitution includes black pepper or nutmeg.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
For the crumbles
|⅔ cup (100g)||rice flour|
|½ cup (100g)||butter|
|½ cup (40g)||parmesan cheese, grated|
|Curry powder and sanshō Japanese pepper (or nutmeg) to taste|
For the sauce
|1⅔ cups (400ml)||milk|
|¼ cup (40g)||rice flour|
|2 tablespoons (30ml)||white wine|
|1 (150g)||onion, thinly sliced (about 1 cup)|
|1 (6oz/170g) can||crab meat (about ½ cup)|
|3 tablespoons (40g)||butter (optional)|
|Salt and pepper to taste|
For the topping
|1 teaspoon (5ml)||lemon juice|
|4-6 pieces||cherry tomatoes, cut in half|
Preheat the oven to 375°F (190°C).
For the cheesy crumbles
Process rice flour, butter, parmesan cheese, and desired amount of curry powder and sanshō Japanese pepper in the food processor until crumbly. Set aside.
For the white sauce
Combine milk, rice flour, and white wine in a saucepan.
Cook over medium heat and stir constantly with a whisk. Simmer until creamy.
In a skillet, sauté the onions until translucent. Add the onions and crab meat to the sauce. Continue to simmer.
Add butter, and season with salt and pepper. Turn off the heat.
In a casserole, transfer the white sauce, place sliced avocadoes and cut tomatoes, and sprinkle with lemon juice.
Place the cheesy crumbles over the sauce.
Bake for 15 minutes or until golden brown. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.