Baked Crab Supreme
Creamy, flavorful baked crab dish with melted cheese, perfect for seafood lovers and elegant dinners, combining rich sherry, tender crab meat, and a cheesy topping.
Ingredients
Instructions
- Melt butter in a saucepan; stir in flour slowly to make a roux.
- Add cream and cook, stirring constantly, until thickened.
- Mix in salt, pepper, and sherry.
- Remove from heat and fold in crab meat.
- Pour mixture into a casserole dish and sprinkle with grated Cheddar cheese.
- Bake at 400°F until the cheese melts and is bubbly.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of cream. If you prefer a lighter version, substitute the butter with olive oil and use a gluten-free flour blend for the roux. To enhance the flavor, add a pinch of Old Bay seasoning or a splash of Worcestershire sauce. Pair this dish with a light salad for balance.
Serving Suggestions
Serve Baked Crab Supreme with crusty bread or a side of roasted vegetables for a complete meal. It pairs beautifully with Delicious Pan-Fried Trout or Chesapeake Bay Crab Cakes for a seafood feast. A chilled white wine, such as Chardonnay, complements the dish perfectly.
Storage & Reheating
Store any leftover Baked Crab Supreme in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes until warmed through. Avoid microwaving, as it can alter the texture of the crab meat.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Crab Supreme contains roughly 220 calories, with 4g protein, 2g carbohydrates, and 22g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1851mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat instead of fresh?
Yes, you can use canned crab meat for convenience. Just make sure to drain it well and check for any shell pieces. Fresh crab meat will provide a sweeter flavor and firmer texture, but canned is a suitable substitute if you're short on time.
What type of cheese works best for this recipe?
While the recipe suggests Cheddar cheese, you can experiment with Gruyère or Monterey Jack for a different flavor profile. These cheeses melt well and add a nice creaminess to the dish. Feel free to mix cheeses for a more complex taste.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step, then cover and refrigerate it for up to 24 hours. When ready to serve, simply bake it directly from the refrigerator, adding a few extra minutes to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).