Cheesy Jumbo Lump Crab Gratin (Printable)
Jumbo lump crab in creamy three-cheese sauce, baked with a golden panko crust for an elegant dish.
# 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
→ Pantry & Garnish
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 the breadcrumb topping
19 - Lemon wedges, for serving
# Directions:
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 the flour into the saucepan and cook, stirring constantly, for 1 to 2 minutes until the raw flour aroma dissipates and the roux is lightly golden.
04 - Gradually whisk in the warm milk and heavy cream, cooking until the sauce thickens and becomes smooth, about 2 to 3 minutes.
05 - Add the cream cheese, shredded Gruyère, and sharp cheddar to the sauce, stirring until fully melted and creamy. Stir in the Dijon mustard, Old Bay seasoning, and cayenne pepper. Season with salt and black pepper to taste, then remove from heat.
06 - Gently fold the jumbo lump crab meat and 2 tbsp chopped chives into the cheese sauce, taking care not to break apart the crab lumps. Transfer the mixture to the prepared gratin dish or ramekins.
07 - In a small bowl, combine the panko breadcrumbs, grated Parmesan, and olive oil or melted butter, mixing until the crumbs are evenly moistened. Spread the topping in an even layer over the crab mixture.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the filling is bubbling and the topping is a deep golden brown.
09 - Remove from the oven and let rest for a few minutes. Garnish with additional chopped chives and serve warm with lemon wedges alongside.
# Expert Tips:
01 -
- The combination of three cheeses with sweet crab creates something that tastes far more indulgent than the effort it takes to pull together.
- It works equally well as a show stopping appetizer in individual ramekins or as a cozy main course alongside a green salad.
02 -
- If you stir the crab too aggressively you will break the lumps into shreds and lose the luxurious texture that makes this dish special.
- Warming the milk before adding it to the roux prevents the sauce from turning lumpy, which I learned after ruining a perfectly good batch one evening.
03 -
- Pick through the crab meat twice, running your fingers gently through it, because nothing ruins an elegant bite faster than a hidden shard of shell.
- Do not skip the Dijon mustard, it is the one ingredient that makes people close their eyes and ask what makes this sauce so addictive.