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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/jumbo-lump-crab-au-gratin-recipe/