Cooking Times

45 min
Prep Time
45 min
Cook Time
90 min
Total Time

Ingredients (15 items)

500.00 g Fresh crab meat
preferably Chilean blue crab, or high-quality canned crab
2.00 cups Whole milk
warm
2.00 cups Fresh breadcrumbs
from day-old French bread
1.00 large Yellow onion
finely diced
4.00 cloves Garlic
minced
4.00 tbsp Unsalted butter
divided
2.00 Large eggs
room temperature, beaten
1.00 cup Manchego cheese
freshly grated
0.50 cup Heavy cream
0.25 cup White wine
dry
0.25 cup Fresh parsley
finely chopped
0.25 tsp Ground nutmeg
freshly grated
1.50 tsp Salt
fine sea salt
0.50 tsp White pepper
freshly ground
0.50 tsp Paprika
sweet, for garnish

Instructions (17 steps)

1
Preheat oven to 375°F (190°C). Butter a 2-quart baking dish
2
If using fresh crab, pick through meat to remove any shells
3
Heat 2 tbsp butter in a large skillet over medium heat
4
Add onions and cook until soft and translucent
8 minutes
5
Add garlic and cook until fragrant
2 minutes
6
Add white wine and simmer until mostly evaporated
3 minutes
7
Transfer onion mixture to a large bowl and let cool slightly
5 minutes
8
Add crab meat to the bowl, breaking up any large chunks
9
Warm milk in a small saucepan until just steaming
10
Add warm milk and breadcrumbs to the crab mixture
11
Stir in heavy cream, parsley, nutmeg, salt, and white pepper
12
Fold in beaten eggs until well combined
13
Transfer mixture to prepared baking dish
14
Top with grated Manchego cheese
15
Dot surface with remaining butter and sprinkle with paprika
16
Bake until golden brown and set in the center
45 minutes
17
Let rest for 10 minutes before serving
10 minutes