Blue Crab Gratin

Adapted by
January 2016
Yield: 6 servings


Sherry Cream
3 large shallots, thinly sliced
3 cloves garlic, thinly sliced
1 cup Sherry
1 quart heavy cream
Pickled Radishes
5 red radishes, trimmed and quartered
½ cup white wine vinegar
½ cup water, plus additional as needed
To Assemble and Serve
1 pound jumbo lump blue crab meat, shell fragments removed
2 tablespoons paddlefish caviar
1 ounce grated Manchego cheese
Black pepper
18 thin asparagus tips, blanched
3 cloves black garlic, each clove cut into 6 slices
6 thin slices Manchego cheese


For the Sherry Cream

In a medium saucepan, melt butter and sweat shallots and garlic. Add Sherry, increase heat, and simmer until Sherry has nearly evaporated and mixture is syrupy. Stirring frequently, add cream, bring to boil, remove from heat. Cover and steep 30 minutes. Strain through a chinois and chill.

For the Pickled Radishes

In a small saucepan over medium-high heat, combine radishes and vinegar and cook until vinegar has nearly evaporated. Add water and repeat process. When water has nearly evaporated, test a piece of radish. It should be tender. If not, add more water and continue to cook until tender.  

To Assemble and Serve

In a medium pot, bring 2 cups Sherry Cream to a boil. Quickly add crab, caviar, and grated Manchego, stirring to combine. When mixture is shiny and large bubbles rise to the surface, remove from heat and season with salt and pepper. Into six shallow, wide-rimmed bowls, evenly distribute crab mixture. Top with three asparagus tips per bowl, three braised Radish quarters, and 3 slices of black garlic. Lay a slice of Manchego over the contents of the bowl, partially covering the rim. Using a blowtorch, torch each slice of cheese until golden and slightly translucent.