Crab Gratin with Anchovies and Västerbotten Cheese
Photography by 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.

Yield: serves 4-6


  • 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


  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.