Maryland Crab au Gratin

On a recent visit to Tilghman Island, Maryland we went crabbing almost everyday we were there and caught an abundance of blue claws. We caught some of the biggest crabs I have even seen. After several nights of eating them straight up we decided to do something different for our last dinner there. Behold the cheesy, creamy and all around satisfying carb au gratin that came out of picking over a dozen crabs! It was pretty hard not to eat all that meat while picking them, but our patience was well worth it.

Ingredients​

​4 cups of crab body meat (handpicked about 12-16 crabs)

1/4 cup grated parmesan cheese

4 cups shredded cheese (reserve 2 cups for the top)

1 cup whole milk

1/4 cup cream cheese

2 tbsp. dijon mustard

1/2 cup sautéed spinach

2 tbsp. lemon juice

Combine crabmeat, cheeses, milk, mustard, spinach and salt and pepper in a large bowl and mix well.

Add mixture into an oven safe dish, squeeze lemon juice over the top and sprinkle parmesan cheese in one layer to cover the top.

Add the remaining cheese over the top and season with salt and pepper.

Cook at 350 degrees for 20 minutes or until you can't wait any longer and the cheese its golden and bubbly!

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