Cheesy Jumbo Lump Crab Gratin (Printable)

Rich baked crab au gratin with three cheeses and a golden panko crust. A luxurious appetizer or main course.

# What You'll Need:

→ Seafood

01 - 1 lb jumbo lump crab meat, picked over for shells

→ Dairy

02 - 2 tbsp unsalted butter
03 - 1 cup whole milk, warmed
04 - 1/2 cup heavy cream
05 - 1 cup shredded Gruyère cheese
06 - 1/2 cup shredded sharp cheddar cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 oz cream cheese, softened

→ Aromatics

09 - 1 small shallot, finely chopped
10 - 2 cloves garlic, minced

→ Seasonings

11 - 1/2 tsp Old Bay seasoning
12 - 1/2 tsp Dijon mustard
13 - 1/4 tsp cayenne pepper
14 - Salt and freshly ground black pepper, to taste

→ Pantry Staples

15 - 2 tbsp all-purpose flour
16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp chopped fresh chives, plus extra for garnish
18 - 1 tbsp olive oil or melted butter, for breadcrumbs
19 - Lemon wedges, for serving

# Steps:

01 - Preheat the oven to 400°F. Butter a medium gratin dish or 4 individual ramekins and set aside.
02 - In a medium saucepan over medium heat, melt 2 tbsp butter. Add the chopped shallot and minced garlic, sautéing until softened, about 2 minutes.
03 - Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until the raw flour smell dissipates and the roux turns a pale golden color.
04 - Gradually whisk in the warm whole milk and heavy cream, cooking until the sauce thickens and becomes smooth, about 2 to 3 minutes.
05 - Add the softened cream cheese, shredded Gruyère, and sharp cheddar to the sauce. Stir until completely melted and creamy. Mix in the Dijon mustard, Old Bay seasoning, and cayenne pepper. Season to taste with salt and freshly ground black pepper. Remove from heat.
06 - Gently fold the jumbo lump crab meat and 2 tbsp chopped chives into the cheese sauce, being careful not to break apart the delicate lumps. Transfer the mixture to the prepared gratin dish.
07 - In a small bowl, combine the panko breadcrumbs, grated Parmesan, and olive oil or melted butter. Toss until the breadcrumbs are evenly moistened. Spread the mixture evenly over the crab filling.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the top is deep golden brown and the edges are bubbling.
09 - Remove from the oven and let rest for a few minutes. Garnish with additional fresh chives and serve warm with lemon wedges on the side.

# Expert Tips:

01 -
  • The combination of three cheeses with sweet jumbo lump crab creates something that tastes like it took hours but comes together in under forty five minutes.
  • That golden, crunchy panko Parmesan crust cracking under your spoon is genuinely one of the most satisfying sounds in home cooking.
  • It works equally well as a show stopping appetizer in individual ramekins or as a cozy main course with a simple green salad.
02 -
  • Be gentle when folding the crab into the sauce because broken lumps turn a luxurious dish into something closer to a crab dip, which is still tasty but not what we are going for.
  • A splash of dry sherry or white wine added to the sauce before the cheese transforms the flavor from great to unforgettable, and I never skip it now.
03 -
  • Warm the milk and cream before adding them to the roux because cold liquid into hot flour is a fast way to create lumps that no amount of whisking can fully fix.
  • Pat the crab meat dry with paper towels before folding it in, since excess moisture can make the sauce watery and dilute all that careful seasoning.

Return