Baked King Crab with Parmesan – Patagonian Centolla
A classic gratin seafood dish: delicate king crab meat with cream, white wine, and plenty of golden-brown Parmesan cheese. It is made with Fuegian king crab (Lithodes santolla), but it works just as well with any king crab.
🔎 What is southern king crab? — where it comes from, what goes in it and how it differs.
Ingredients
- 400 g of cleaned king crab meat
- 150 g of grated Parmesan cheese
- 100 ml of heavy cream
- 50 ml of dry white wine
- 1 tablespoon of butter
- 1 clove of garlic, finely minced
- Salt and pepper to taste
Method
- 1
Preheat the oven to 200 °C using the broiler (grill) function or high heat.
- 2
In a skillet (frying pan) over medium heat, melt the butter and sauté the minced garlic for a few seconds without letting it burn.
- 3
Add the cleaned king crab meat, incorporate the white wine, and cook for two minutes to evaporate the alcohol.
- 4
Pour in the heavy cream, season with salt and pepper to taste, and mix gently for one minute to combine.
- 5
Transfer the mixture to a metal or clay oven-safe dish and cover the entire surface with the grated Parmesan cheese.
- 6
Place in the oven for 10-15 minutes until the cheese is completely melted, bubbling, and golden brown. Serve immediately.