Dungeness Crab Au Gratin

This recipe courtesy of Cooking with the Seafood Steward by Gary Puetz

This simple, but elegant recipe is a must-serve for any special or festive event. Serves 4 as an entree; serves 10 to 12 as an appetizer. 


  • 1 pound crab meat
  • ¾ pound shredded Swiss cheese (use the good stuff: Emmentaler, Gruyere or Jarlsberg)
  • ½ teaspoon freshly ground nutmeg
  • 1 tablespoon sugar
  • 1 tablespoon lemon zest 
  • 1/3 cup all-purpose flour
  • 2 tablespoons butter
  • 3 large sweet onions, sliced paper thin
  • 1 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup freshly chopped parsley
  • Salt
  • Freshly ground black pepper


  1. Preheat the onion to 375 F.
  2. Gently toss the cheese, nutmeg, sugar, and lemon zest with the flour, and set aside. In a large saute pan over medium heat melt the butter and saute the onions till tender. Set aside and cool. Combine the crab, cheese mixture, mayonnaise, lemon juice, parsley, salt, and pepper in a large mixing bowl. Gently mix.
  3. Transfer to a baking dish and place in the middle of the oven. Bake for 35 to 45 minutes, or until it bubbles slightly and has lightly browned.


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