A delightful and creamy crab dish topped with melted cheese, perfect for any occasion.
Melt the butter in a large skillet over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the diced bell pepper and onion to the skillet and sauté until softened.
Cook the vegetables until they are tender but not browned for the best flavor.
Stir in the mushrooms and cook until they release their moisture.
Fresh mushrooms add a great texture and flavor to the dish.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps to thicken the sauce.
Gradually whisk in the half-and-half, ensuring a smooth consistency.
Warm the half-and-half slightly before adding to prevent curdling.
Mix in the pimiento, salt, and white pepper.
Adjust the seasoning to your taste preference.
Gently fold in the crab meat and sherry wine, heating through.
Be careful not to break up the crab meat too much.
Spoon the mixture into individual ramekins.
Using ramekins makes for an elegant presentation.
Top each ramekin with grated cheddar cheese.
Grate the cheese freshly for the best melting quality.
Place the ramekins under the broiler until the cheese is melted and golden brown.
Keep a close eye on the broiler to prevent burning.
Serve the crab au gratin hot, garnished with fresh parsley if desired.
Serve immediately for the best taste and texture.
