Crab Gratin with Shredded Potatoes

This Japanese style Gratin is made with fresh crabmeat and shredded potatoes baked in a rich and cheesy white sauce.

Crab Gratin with Shredded Potatoes is a dish that surprised me like no other. A cheesy dish like Seafood Doria but distinctly different.

Picture this: I found myself in the enchanting streets of Tokyo, ready to embark on a culinary adventure like no other. Eager to immerse myself in the local flavors, I stumbled upon a quaint little restaurant tucked away in a bustling alley. Little did I know, this would be the place where I would have my first taste of the exquisite crab gratin with shredded potatoes.

As the dish arrived at my table, I couldn’t help but admire its artful presentation. A golden-brown crust enveloped the creamy gratin, while delicate strands of shredded potatoes peeked through, enticing me to take my first bite. With anticipation, I savored a spoonful of the velvety gratin, allowing the flavors to dance on my palate.

The combination of the sweet and tender crab meat with the soft, melt-in-your-mouth shredded potatoes was a revelation. Each bite was a symphony of textures and tastes, a harmonious blend of indulgence and comfort. The creamy potatoes provided a perfect backdrop for the succulent crab, creating a dish that was both luxurious and satisfying.

As I relished the flavors, I couldn’t help but appreciate the mastery behind this Japanese creation. The attention to detail in selecting the finest crab meat and shredding the potatoes just right was evident in every delectable bite. It was a testament to the culinary finesse of Japan, where even the simplest of ingredients could be transformed into a gastronomic masterpiece.

That first encounter with crab gratin with shredded potatoes in Japan left an indelible impression on me. It was a moment of culinary enlightenment, where I discovered the magic that could be achieved through the perfect combination of flavors and textures. From that day forward, I became a devoted fan of this exquisite dish, seeking it out whenever I had the chance to indulge in the flavors of Japan.

If you find yourself in Japan, make sure to seek out the crab gratin with shredded potatoes. It’s an experience that will transport you to a realm of culinary bliss, where every bite is a celebration of the artistry and passion that goes into creating remarkable Japanese cuisine. And if you are not planning to be in Japan anytime soon, try making this delectable Crab Gratin with Shredded Potatoes at home for yourself.

Crab Gratin with Shredded Potatoes

Crabmeat gratin with shredded potatoes is a delightful dish that combines the delicate sweetness of crab with the comforting appeal of shredded potatoes. The succulent crabmeat blends harmoniously with the creamy and tender strands of shredded potatoes, creating a gratin that is rich, indulgent, and satisfying. This delectable combination of flavors and textures makes crabmeat gratin with shredded potatoes a standout choice for those seeking a gourmet experience that showcases the best of both land and sea.

PREP	COOKING	YIELD
10 minutes	25 minutes	Serves 4

PREP	10 minutes
COOKING	25 minutes
YIELD	Serves 4

Ingredients:

1/2 lb lump crabmeat (about 1 1/2 cups), shells removed
2 potatoes
1/2 onion, chopped finely
1/2 celery stalk, diced
8 white button mushrooms
1 sprig fresh parsley
1 cup milk
1/2 cup shredded cheese (of your choice)
1/4 cup fresh cream
2 TBSP butter
1 TBSP flour
1 tsp salt and pepper mix

Crab Gratin Ingredients Lined up on a board

Instructions:

Peel and shred the potatoes. Blanch in hot water for 30 seconds. Drain and set aside.

Shredded potato about to be dumped into a pot of boiling water

Wash and slice the mushrooms and set aside.
Chop the parsley and set aside.
Preheat the oven to 400 degs F/ 200 degs C
Sauté the onions and the celery in the butter over medium high heat for about 3 minutes, until the vegetables soften and become translucent. Stir in the mushrooms and continue to sauté for another minute until softened.
Add the salt,pepper, and flour. Sauté for another minute until the ingredients are combined.

Onion celery and mushrooms sautéed with butter flour and salt and pepper in a metal pan being stirred with a wooden spoon

Gradually pour in the milk and stir to thicken. After the milk is combined and thickened, remove from the heat.

Adding milk to vegetables and flour while in a sauté pan

Mix the crab, shredded potato and half the sauce.

Mixing crabmeat and shredded potatoes in a metal bowl

Fill a casserole dish halfway to the top with the crab mixture.

Crab mixture is filling a casserole dish halfway to the top

Heat the remaining sauce with the cheese and cream over medium heat until the cheese is melted and all ingredients are well combined.
Top the casserole with the sauce. Sprinkle with fresh, chopped parsley.
Bake, uncovered at 400 degs F/200 dogs C for 20-25 minutes until the top of the casserole is bubbly and begins to turn brown.
Remove from the oven, allow to cool for 5 minutes, and serve.

Japanese Crabmeat Gratin with Shredded Potatoes in a wooden bowl

Notes:

Pair this casserole up with a fruity Riesling wine for a 5 star Japanese dining experience.
Shred the cheese of your choice. I love this dish with smoked Gouda, creamy Camembert, or sharp cheddar cheese.

Jay H

Jay is a Project Manager for a U.S. Company that does business globally. He has worked and lived in many places and has spent time learning how to cook dishes from around the world. Currently based in Japan, he created the Mountain Plums website during the Covid pandemic as a way to express himself though cooking while staying active.

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