Jumbo Lump Crab Au Gratin Recipe

Introduction

Jumbo Lump Crab Au Gratin is a rich and creamy dish that highlights the sweet, delicate flavor of jumbo lump crab meat. Perfect as an appetizer or elegant main, this recipe combines a cheesy sauce with a golden breadcrumb topping for a comforting seafood treat.

Ingredients

• 1 pound jumbo lump crab meat
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• 1 cup shredded sharp cheddar cheese
• ½ cup breadcrumbs
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Carefully check the crab meat for any shells and set it aside.
3. Step 3: In a medium pan, melt the butter over medium heat. Add flour and whisk continuously for about 1 minute until golden.
4. Step 4: Gradually whisk in the milk and heavy cream, stirring until the mixture is smooth and thickened, about 3-4 minutes.
5. Step 5: Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper. Mix well to combine.
6. Step 6: Remove the saucepan from heat and fold in ¾ cup of the shredded cheddar cheese until melted and smooth.
7. Step 7: Gently fold the jumbo lump crab meat into the cheese mixture, being careful not to break up the crab.
8. Step 8: Pour the mixture into a greased baking dish.
9. Step 9: In a small bowl, combine the breadcrumbs with the remaining cheese. Sprinkle this mixture evenly over the crab mixture.
10. Step 10: Bake for 25-30 minutes until the top is golden and bubbly.
11. Step 11: Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.

Tips & Variations

• Use panko breadcrumbs instead of regular for a crunchier topping.
• Swap sharp cheddar for Gruyère or Parmesan to vary the cheese flavor.
• For extra richness, add a splash of dry white wine to the sauce before adding cheese.
• Gently fold in diced cooked mushrooms or spinach for added texture and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat covered in a 350°F (175°C) oven until warmed through to keep the topping crisp. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of jumbo lump?

While canned crab meat can be used, jumbo lump offers a better texture and flavor. If using canned, choose high-quality lump crab meat and drain it well before mixing.

Is this recipe suitable for freezing?

It is best enjoyed fresh, but you can freeze the uncooked mixture in a baking dish wrapped tightly. Thaw overnight in the refrigerator and then bake as directed. The topping may lose some crispness after freezing.

Jumbo Lump Crab Au Gratin Recipe

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★★★★★

4.7 from 110 reviews

This Jumbo Lump Crab Au Gratin recipe is a luxurious and creamy seafood dish featuring sweet jumbo lump crab meat baked in a rich cheese sauce topped with a crispy breadcrumb crust. Perfect as an elegant appetizer or a main course, it combines velvety béchamel with sharp cheddar cheese, aromatic spices, and a golden gratin finish.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab and Main Ingredients

• 1 pound jumbo lump crab meat
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• 1 cup shredded sharp cheddar cheese
• ½ cup breadcrumbs
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the crab au gratin.
2. Prepare Crab: Inspect the jumbo lump crab meat carefully for any leftover shells and set aside to ensure a smooth texture.
3. Make the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until the mixture turns golden and forms a roux.
4. Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, stirring continuously until the sauce is smooth and thickened, which takes about 3 to 4 minutes.
5. Season the Mixture: Stir in Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper. Mix well to fully incorporate the flavors.
6. Add Cheese: Remove the saucepan from heat and fold in ¾ cup of shredded sharp cheddar cheese until it melts smoothly into the sauce.
7. Combine with Crab: Gently fold the jumbo lump crab meat into the cheese sauce, taking care not to break up the lumps of crab.
8. Transfer to Baking Dish: Pour the crab and cheese mixture into a greased baking dish, spreading it evenly.
9. Prepare Topping: In a small bowl, combine the remaining ¼ cup of shredded cheddar cheese with the breadcrumbs. Evenly sprinkle this mixture over the crab mixture in the baking dish.
10. Bake: Bake the dish in the preheated oven for 25–30 minutes until the topping is golden brown and bubbly.
11. Garnish and Serve: Remove the baked crab au gratin from the oven, garnish with chopped fresh parsley, and serve hot for a deliciously rich treat.

Notes

• Be sure to check for shell fragments in the crab meat to avoid unpleasant surprises.
• Old Bay seasoning is a classic complement to seafood flavors in this dish; do not omit.
• You can substitute sharp white cheddar with another sharp cheese like Gruyere for a different flavor profile.
• Serve immediately after baking to enjoy the gratin’s crispy topping and creamy interior.
• Leftovers can be refrigerated and gently reheated but may lose some crispness.

Keywords: crab au gratin, jumbo lump crab, baked crab casserole, seafood gratin, creamy crab dish, cheesy crab bake