About the author: Sydney Oland lives in Somerville, MA, with a few too many cats.
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- Yield:Serves 4
- Active time: 20 minutes
- Total time:40 minutes
- 1 1/2 tablespoons butter
- 1/2 red onion, finely chopped
- 3/4 cup breadcrumbs
- 12 ounces picked crab meat
- 3/4 cup sour cream
- 1/4 cup cream
- 1 tablespoon finely chopped parsley
- Kosher salt and freshly ground black pepper
- Lemon juice, to taste
- 1/2 cup grated cheddar cheese
Adjust oven rack to medium position and preheat to 375°F. Heat butter in a medium stainless steel skillet over medium-high heat until foaming subsides, then add onion and cook, stirring frequently, until soft, about 4 minutes. Reduce heat to medium-low, then add breadcrumbs and cook, stirring frequently, until crumbs are jut beginning to toast, about 4 minutes.
Reduce heat to low, then add crab meat, sour cream, and cream and cook stirring often until all ingredients are heated through. Fold in parsley and season to taste with salt, pepper, and a squeeze of lemon juice. Place mixture in a 6-inch round pyrex dish, top with grated cheese, and bake until cheese is melted and mixture is bubbling, about 15 minutes. Serve with toast and ale.