Crab Croque-Madame: A Creole-Infused Twist on the Classic

By David Tanis

Total Time: 40 minutes | Rating: 4/5 (210 reviews) | Comments: 18 available

Introduction

Every Francophile knows the Croque-Monsieur—a timeless hot ham-and-cheese sandwich elevated by a creamy béchamel sauce, toasted until golden and bubbly. Its feminine counterpart, the Croque-Madame, retains the same rich foundation but crowns the cheese with a runny fried egg, though the origin of the "madame" moniker remains a culinary enigma. This iteration reimagines the classic with lump crab meat, infusing briny sweetness and a hint of Creole spice (cayenne, tarragon, chives) for a dish that balances tradition and innovation. While crab-topped variations exist (notably in American "crab toasties" and British Isles interpretations), this version marries French technique with bold, herbaceous flair, resulting in a decadent, multi-layered experience.

Ingredients (Serves 2)

• 4 thick slices brioche or sourdough bread (1.5 cm/0.6 in thick)

• 200g (7 oz) lump crab meat, shell-free and picked over

• 250ml (1 cup) whole milk, warmed

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 100g (1 cup) grated Gruyère cheese, plus extra for sprinkling

• 2 thin slices cooked ham (e.g., prosciutto or country ham)

• 2 large eggs

• 1 tbsp unsalted butter (for frying eggs)

• ¼ tsp cayenne pepper (adjust to taste)

• 1 tbsp fresh tarragon, finely chopped

• 1 tbsp fresh chives, chopped (plus extra for garnish)

• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Béchamel Sauce

In a medium saucepan, melt 2 tbsp butter over low heat. Add flour and whisk continuously for 2 minutes to form a smooth roux. Gradually pour in warm milk, whisking vigorously to prevent lumps. Simmer over low heat for 5–7 minutes, stirring frequently, until the sauce thickens to a creamy consistency. Season with salt, pepper, and a pinch of cayenne. Stir in half the chopped tarragon and chives. Set aside.

Step 2: Season the Crab

In a small bowl, combine lump crab meat with 2–3 tbsp béchamel, the remaining tarragon, chives, and a pinch of salt and pepper. This creates a flavorful, creamy crab filling.

Step 3: Assemble the Sandwiches

Preheat the broiler to high or oven to 200°C (400°F). Lightly butter one side of each bread slice. On one side of two slices, spread 2–3 tbsp béchamel. Layer a ham slice over the béchamel, then top with the seasoned crab mixture. Sprinkle with 2–3 tbsp Gruyère. Place the second bread slice on top, pressing gently to secure.

Step 4: Cook the Sandwiches

Heat a non-stick skillet over medium heat. Add 1 tbsp butter and place sandwiches in the pan. Cook 2–3 minutes per side until golden and crisp. Alternatively, transfer to a baking sheet and broil 5–7 minutes until cheese bubbles and bread is golden.

Step 5: Fry the Eggs

In a separate skillet, melt 1 tbsp butter over medium heat. Crack eggs into the pan, season with salt and pepper, and fry sunny-side up until whites set but yolks remain runny (2–3 minutes).

Step 6: Finish and Serve

Place a fried egg atop each sandwich. Drizzle with a final spoonful of béchamel (optional) and garnish with extra chives. Serve immediately with a side of arugula or light greens.

Featured in: A Croque-Madame Dressed Up With Crab

Save this recipe for a decadent, savory twist on a French classic—ideal for breakfast, lunch, or a dinner party.

Total Time: 40 minutes (prep: 15 minutes, cooking: 25 minutes)

Rating: 4/5 (210 reviews)

Comments: 18 reviews available

© David Tanis, 2024