How to Make Creamy Keto Crab & Asparagus Gratin
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Preheat oven to 375°F (190°C). Blanch asparagus in boiling water for 2 minutes, then drain.
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Melt butter in a saucepan over medium. Stir in mascarpone, heavy cream, Dijon, Old Bay, salt, and pepper until smooth.
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Stir in crab, asparagus, and tarragon.
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Transfer to a greased baking dish. Top with gruyère.
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Bake for 15-18 minutes until bubbling and golden. Rest 5 minutes before serving.
Pro Tips for Perfect Creamy Keto Crab & Asparagus Gratin
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of lump crab meat, picked over, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Keto Crab & Asparagus Gratin?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Keto Crab & Asparagus Gratin?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for lump crab meat, picked over?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.