Ingredients:

  • 1 lb lump crab meat, picked over for shells
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional but recommended)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups whole milk, warmed
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon cayenne pepper or smoked paprika (optional)
  • 1 cup panko breadcrumbs or fresh breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Melt butter in a large skillet over medium heat.
  2. Add the chopped onion and sauté until translucent, about 4 minutes.
  3. Add minced garlic and cook for 1 minute more.
  4. Pour in white wine and simmer until mostly evaporated, about 3 minutes.
  5. Stir in cream and milk; warm gently without boiling.
  6. Remove from heat and gently fold in crab meat; set aside.
  7. Melt butter in a medium saucepan over medium heat.
  8. Whisk in flour to form a roux; cook 1-2 minutes without browning.
  9. Gradually whisk in warmed milk, ensuring no lumps.
  10. Cook, stirring continuously, until sauce thickens and coats the back of a spoon, about 5 minutes.
  11. Season sauce with salt, pepper, and cayenne or smoked paprika.
  12. Fold béchamel sauce gently into crab mixture until smooth and fully combined.
  13. Transfer mixture to a greased baking dish, spreading evenly.
  14. Mix breadcrumbs with Parmesan and melted butter in a small bowl.
  15. Sprinkle breadcrumb mixture evenly over the casserole.
  16. Preheat oven to 375°F (190°C).
  17. Bake uncovered for 25 to 30 minutes until topping is golden brown and casserole is bubbly.
  18. Garnish with chopped parsley before serving.