A French bistro classic gets a West Coast upgrade with sweet, delicate Dungeness crab layered between toasted brioche, nutty Gruyère, Dijon mustard, and a silky béchamel. Finished in the oven until bubbling and golden, then topped with a fried egg, this Croque Madame is rich, comforting, and a great way to practise two essential French techniques: béchamel and gratination.
Serves 4
Ingredients
- 8 slices brioche or quality white bread
- 250 g cooked Dungeness crab meat, picked clean
- 2 cups grated Gruyère cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 4 eggs
For the béchamel:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper
Method
- Melt the butter in a saucepan and stir in the flour. Cook for one minute before gradually whisking in the milk. Simmer until thickened and season with salt and pepper.
- Spread Dijon mustard on four slices of bread. Divide the crab meat between them and add half the cheese. Spoon over a little béchamel and top with the remaining bread.
- Butter the outside of each sandwich and toast in a pan until golden.
- Transfer to a baking tray, spoon over the remaining béchamel, sprinkle with the remaining cheese and bake at 400°F until bubbling and golden.
- Meanwhile, fry the eggs.
- Top each sandwich with a fried egg and serve with a simple green salad.
