- 400 ml heavy cream
- 200 g white bread, crust removed (preferably a sturdy bakery bread that will retain a bit of texture once soaked)
- 800 g whole blue crabs, cooked
- 80 g butter
- 100 g gouda cheese, grated (smoked Gouda would be good here)
- 50 g parmesan cheese, grated (fresh, not the sprinkle kind in the canister)
- 2 medium onions, chopped
- salt, to taste
- fresh ground pepper, to taste
- 1 tablespoon vegetable oil
- chives, finely chopped for garnish
- Soak the bread in the cream. While bread is soaking, heat the oil in a large skillet over medium-high heat. When oil is hot but not smoking, saute the chopped onions until they turn golden, stirring regularly to avoid burning (about 8 minutes).
- Add crab meat, butter and soaked bread along with any additional cream to the pan and reduce the heat to low. Stir almost constantly, until sauce thickens (approximately 5 minutes).
- Add the Gouda cheese and cook for about 10 more minutes, or until cheese is fully melted and incorporated. Season to taste with salt and pepper.
- For serving, this may be scooped back into the (cleaned) crab shells, or you can scoop it into four individual oven-safe ramekins. Sprinkle the Parmesan evenly over each serving, then broil until cheese melts and turns golden brown. Sprinkle the top of each serving with a pinch of chopped chives and serve.
If you want to see a video in Spanish about preparation see below: