Crab Gratin with Anchovies and Västerbotten Cheese

  • Serves

    serves 4-6


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.


  • 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


Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.