Cheesy Jumbo Lump Crab Gratin (Printable)
Golden, bubbly baked crab with three cheeses and a crispy panko crust. A luxurious seafood indulgence.
# What You’ll Need:
→ Seafood
01 - 1 lb jumbo lump crab meat, carefully picked over for shell fragments
→ 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 to room temperature
→ Aromatics
09 - 1 small shallot, finely minced
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 (optional, for heat)
14 - Salt and freshly ground black pepper, to taste
→ Pantry Staples and Garnish
15 - 2 tbsp all-purpose flour
16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp fresh chives, chopped (plus extra for garnish)
18 - 1 tbsp olive oil or melted butter (for breadcrumb topping)
19 - Lemon wedges, for serving
# Directions:
01 - Preheat 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 minced shallot and garlic, sautéing until softened and fragrant, 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 mixture forms a smooth paste.
04 - Gradually whisk in the warm milk and heavy cream. Continue cooking, whisking frequently, until the sauce thickens and becomes smooth, 2 to 3 minutes.
05 - Add the cream cheese, shredded Gruyère, and sharp cheddar to the sauce. Stir until all cheese is completely melted and the mixture is creamy. Fold in the Dijon mustard, Old Bay seasoning, and cayenne pepper. Season with salt and freshly ground 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 delicate 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 breadcrumbs are evenly moistened. Spread the mixture uniformly over the crab filling.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the topping is deep golden brown and the edges are bubbling.
09 - Remove from the oven and allow to rest for a few minutes. Garnish with additional chopped chives and serve warm alongside lemon wedges.
# Expert Suggestions:
01 -
- The combination of three cheeses melted into a velvety sauce makes this feel like something youd order at a coastal restaurant.
- Jumbo lump crab stays in beautiful intact pieces if you fold gently, giving every bite a luxurious texture.
02 -
- Folding the crab too aggressively will shred the lumps into stringy pieces, so use a light hand and patience.
- A splash of dry sherry or white wine added to the sauce before the cheese takes the flavor to an entirely different level.
03 -
- Pick through the crab meat over a sheet of parchment paper so you can easily spot any translucent shell fragments against the white background.
- Letting the gratin rest for five minutes before serving allows the sauce to thicken slightly and makes it easier to portion neatly.