Cheesy Jumbo Lump Crab Gratin (Printable Version)
Jumbo lump crab baked in a rich three-cheese cream sauce under a crispy golden breadcrumb crust.
# What You 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
→ Other
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
# How To Make It:
01 - Preheat the oven to 400°F. Lightly butter a medium gratin dish or 4 individual ramekins and set aside.
02 - In a medium saucepan over medium heat, melt the butter. Add the chopped shallot and minced garlic, sautéing until softened and fragrant, about 2 minutes.
03 - Sprinkle the flour into the pan and cook, stirring constantly, for 1 to 2 minutes until the raw flour aroma dissipates and the mixture forms a smooth paste.
04 - Gradually whisk in the warm milk and heavy cream, stirring continually until the sauce thickens and becomes smooth, approximately 2 to 3 minutes.
05 - Add the cream cheese, shredded Gruyère, and sharp cheddar to the sauce. Stir until fully melted and velvety. Mix in the Dijon mustard, Old Bay seasoning, and cayenne pepper, then season with salt and black pepper to taste. Remove from heat.
06 - Gently fold the jumbo lump crab meat and chopped chives into the cheese sauce, taking care not to break apart the crab lumps. Transfer the mixture evenly into the prepared gratin dish or ramekins.
07 - In a small bowl, combine the panko breadcrumbs, grated Parmesan, and olive oil or melted butter. Toss until the crumbs are evenly moistened, then spread the mixture uniformly over the crab filling.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the sauce is bubbling and the topping is a deep golden brown.
09 - Remove from the oven and allow to rest briefly. Garnish with additional fresh chives and serve warm alongside lemon wedges.
# Expert Suggestions:
01 -
- The creamy cheese sauce wraps around each lump of crab without burying it, so every bite tastes like the ocean met a French bistro.
- It looks like something from a restaurant menu but comes together with one saucepan and a baking dish.
02 -
- Pick through the crab meat patiently because a hidden shell will ruin an otherwise perfect bite.
- Warm the milk before adding it to the roux or you will end up with lumpy sauce that no amount of whisking can fix.
03 -
- A splash of dry sherry added to the sauce just before the cheese transforms the flavor into something deeply restaurant worthy.
- If you cannot find Gruyere, Fontina melts just as well and brings its own mellow charm to the dish.