Alfredo Vegetable Gratin with Surimi

There’s this creamy smell that hits you first – like a whisper of roasted garlic tucked into warm cream, with just a little sharp edge from cheese that’s melted all uneven and golden in patches. You pull the baking dish from the oven and the top bubbles gently, browned in spots, curling up around the edges like it’s hugging itself. And beneath that layer, soft cauliflower, sautéed zucchini, ribbons of wilted spinach… and sweet bites of goberge, which is just imitation crab but I promise, here it really tastes like more. Sort of oceanlike, but cozy. Like sea air and someone’s scarf all wrapped together in a meal.

Why You’ll Crave It

• It hits that exact balance – rich and deep, but still light enough to go back for seconds (or thirds…)
• Uses humble, easy-to-find ingredients, but somehow tastes like something a French aunt would serve in a countryside kitchen
• You can dress it up or down – weekday dinner or weekend “gather round” kind of vibe
• The texture – the contrast of creamy sauce, tender bites, and the bubbly top is honestly so comforting
• It’s make-ahead friendly, which makes life easier when life refuses to slow down

The first time I made this, I remember standing by the oven door the last five minutes just watching it puff and brown, like it was breathing. Couldn’t wait to taste it.

What You’ll Need

• Goberge (imitation crab meat): 250g, chopped roughly – the kind that’s slightly sweet and firm, those pink-and-white sticks
• Fresh spinach: 200g, give it a quick rinse and rough chop if the leaves are big
• Cauliflower: 300g, cut into bite-size florets (not too small or they disappear into mush)
• Zucchini: 1 medium, sliced into thin rounds, not paper-thin though
• Cream cheese: 200g, soft and creamy – room temp helps it melt nicer
• Garlic powder: 1 tsp, adds an undercurrent of something roasted and cozy
• Shrimp (optional): 150g, peeled and deveined, chopped if large
• Grated cheese for topping: about 100g, something melty and assertive (Emmental, Gruyère, or sharp cheddar all work)
• Olive oil: 2 tbsp, for sautéing and greasing
• Salt: to taste – start light since the cheese and goberge bring salt too
• Pepper: freshly cracked is best, to taste

Easy How-To

Prep your ingredients first

Set everything out – slice, chop, tear. Veggies don’t need to be perfectly uniform, just a good mix of textures. Preheat the oven to 350°F (180°C). Grease your baking dish lightly with olive oil.

Cook the vegetables

Warm 1 tbsp of olive oil in a big pan over medium heat. Add the zucchini and cauliflower first – let them soften and sear ever so slightly, about 7-8 minutes. Toss in the spinach last, just to wilt it down. Season with a pinch of salt and some pepper while they cook.

Make the Alfredo-style sauce

In a saucepan over low heat, stir together the cream cheese with a splash (maybe 1/3 cup) of water or milk to loosen it up. Add garlic powder, stir until smooth and gently warm – don’t boil it, just coax it into something silken. Adjust the seasoning. It should taste mild but savory.

Assemble the gratin

In a big bowl, combine your sautéed veggies with the chopped goberge (and shrimp, if using). Pour over the warm Alfredo sauce and stir gently. You want everything coated but not drowning.

Transfer and top

Spoon the mixture gently into your greased dish. Scatter the grated cheese generously over the top. Don’t worry if the top looks uneven – the oven smooths it out nicely.

Bake until golden

Slide it into the oven and bake for 25-30 minutes. You’re looking for bubbling edges, browned cheese, and the scent of garlic-cream filling the whole house. Let it sit 5 minutes before serving, if you can wait.

Good to Know

• No cream? A splash of milk and extra cream cheese works in a pinch – it won’t be as luxurious, but still very good
• If your goberge looks too wet or mushy, blot it gently with paper towel before adding
• I always forget… but if you line your baking dish with parchment, cleanup is a breeze

Serving Ideas

• Serve it with a simple lemon-dressed green salad and crusty bread to soak up the sauce-y bits
• A spoonful with scrambled eggs the next morning? Surprisingly lovely

Top Tricks

• If you want that true gratin top – don’t skip broiling for 2 extra minutes at the end. Watch closely though, it turns fast
• Ladle out some of the Alfredo sauce and reserve before mixing, just in case you want to add extra during baking

Frequently Asked Questions

Can I use fresh crab or real seafood?

Yes, absolutely. Lump crab meat or chopped cooked shrimp both work beautifully here. Just make sure it’s fully cooked and patted dry before adding.

My sauce looks too thin, what should I do?

Let it cool slightly – as it sits, the cheese and starch from veggies will thicken it. Or place it back on low heat and stir a few minutes more.

Is this good for meal prep?

Very much so. Let it cool fully, cover, and refrigerate up to 3 days. Reheat in the oven at low temp for best texture – or microwave in a pinch.

What if I don’t have cream cheese?

You can sub with mascarpone or even a mild béchamel sauce. It’ll change the flavor slightly but still be delicious.

Why use goberge instead of real crab?

Honestly, convenience. It’s affordable, easy to find, and plays remarkably well with creamy sauces. But feel free to riff with what you love.