Crab Gratin with Anchovies and Västerbotten Cheese

Crab Gratin with Anchovies and Västerbotten Cheese
This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows' milk cheese, but parmesan works well as a substitute. Get the recipe for Crab Gratin with Anchovies and Västerbotten Cheese »Penny de los Santos

This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows' milk cheese, but parmesan works well as a substitute. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.

Crab Gratin with Anchovies and Västerbotten Cheese
This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows' milk cheese, but parmesan works well as a substitute.
Yield: serves 4-6

Ingredients

  • 4 tbsp. unsalted butter, plus more for greasing
  • 2 cloves garlic, finely chopped
  • 3 tbsp. flour
  • 34 cup milk
  • 12 cup cream
  • 12 cup fish stock
  • 1 lb. precooked king or snow crabmeat, defrosted if frozen and shredded into large pieces
  • 34 cup grated Västerbotten or parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 8 anchovy filets

Instructions

  1. Heat oven to 425°. Grease a 2-qt. baking dish with butter. Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic; cook until soft, about 1 minute. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk, cream, and stock; bring to a boil. Reduce heat to medium; cook until slightly thick, 3–5 minutes. Remove from heat; fold in crabmeat, ½ cup cheese, salt, and pepper. Transfer mixture to prepared baking dish; spread into an even layer. Arrange anchovies over top and sprinkle with remaining cheese; bake until golden brown and bubbly, about 25 minutes.