Why You’ll Love This Recipe
Jumbo Lump Crab Au Gratin is a rich, indulgent seafood dish that combines sweet, delicate crab meat with a creamy, cheesy sauce baked to golden perfection. Perfect for special occasions, holidays, or impressing guests, this gratin is bursting with flavor and delivers a luxurious texture that pairs beautifully with crusty bread or a crisp salad.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
jumbo lump crab meatunsalted butterall-purpose flourwhole milkheavy creamcream cheesesharp cheddar cheese (shredded)Parmesan cheese (grated)yellow oniongarlic (minced)Dijon mustardWorcestershire sauceCajun seasoninglemon juiceseasaltblack pepperpaprika (for topping)fresh parsley (for garnish)
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a saucepan over medium heat, melt the butter and sauté the onion and garlic until soft and fragrant.
Stir in the flour and cook for about 1 minute to create a roux.
Slowly whisk in the milk and cream, continuing to stir until the mixture thickens.
Add cream cheese, cheddar, and Parmesan, stirring until melted and smooth.
Mix in Dijon mustard, Worcestershire sauce, Cajun seasoning, lemon juice, salt, and pepper.
Gently fold in the jumbo lump crab meat, being careful not to break up the lumps.
Pour the mixture into the prepared baking dish and sprinkle with paprika and a bit of extra cheese if desired.
Bake for 20-25 minutes or until bubbly and golden brown on top.
Garnish with fresh parsley and serve hot with bread or crackers.
Servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes
Variations
Use a mix of crab and shrimp for a seafood medley.
Add finely chopped green onions or bell peppers for extra color and crunch.
Substitute Gruyère or Fontina for a different cheesy twist.
Include a splash of sherry or white wine for depth of flavor.
Top with breadcrumbs for a crunchy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 350°F oven until warmed through or microwave individual portions for 1-2 minutes.
FAQs
Can I use canned crab meat?
Yes, but fresh jumbo lump crab offers the best texture and flavor. Be sure to drain and pick through for shells.
Is this dish spicy?
It has a mild kick from the Cajun seasoning. Adjust to your heat preference.
Can I make it ahead?
Yes, prepare and refrigerate the gratin before baking. Bake just before serving.
What sides go well with Crab Au Gratin?
Crusty bread, a light green salad, or roasted vegetables make great accompaniments.
Can I freeze Crab Au Gratin?
It’s best enjoyed fresh, but you can freeze it before baking. Thaw and bake as directed.
Do I need to use all three cheeses?
Not necessarily—feel free to adjust based on preference, but the mix adds depth and richness.
Is this gluten-free?
No, but you can use a gluten-free flour substitute to make it so.
Can I use low-fat dairy products?
You can, but it may alter the texture and richness of the dish.
Can I serve it as an appetizer?
Absolutely—portion it into ramekins for individual servings.
How do I prevent the crab from breaking apart?
Fold it gently into the sauce and avoid over-mixing.
Conclusion
Jumbo Lump Crab Au Gratin is the ultimate comfort food for seafood lovers. Its creamy, cheesy, and luxurious profile makes it an unforgettable centerpiece for any meal. Whether you’re hosting a dinner party or craving something decadent, this dish delivers on both taste and presentation—sure to become a favorite in your recipe collection.
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Jumbo Lump Crab Au Gratin
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer / Main
- Method: Baking, Sautéing
- Cuisine: American / Seafood
Description
Decadent jumbo lump crab baked in a creamy, cheesy au gratin sauce—perfect as an indulgent appetizer or elegant main course.
Ingredients
- 1 lb jumbo lump crab meat, shells removed and picked over
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (optional)
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 2‑quart baking dish or divide among individual gratin dishes.
- In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk and cream until smooth. Bring to a simmer until sauce thickens, about 3–4 minutes.
- Remove from heat and stir in Dijon, Worcestershire, hot sauce (if using), half of the Gruyère, and 1/4 cup Parmesan until melted. Season with salt, pepper, and lemon juice.
- Gently fold in crab meat and chives, being careful not to break lumps.
- Pour mixture into prepared baking dish. Sprinkle remaining Gruyère and Parmesan on top.
- In a small bowl, combine panko breadcrumbs and melted butter. Evenly sprinkle over the cheese layer.
- Bake for 15–18 minutes, until bubbly and golden brown on top.
- Let rest for 5 minutes before serving. Garnish with extra chives or a lemon wedge if desired.
Notes
- Use fresh crab meat for best flavor and texture; drain well to prevent excess liquid.
- Gruyère adds a nutty depth—Swiss cheese is a good substitute.
- Make ahead: Assemble and refrigerate unbaked for up to 4 hours; bring to room temperature before baking.
- Adjust hot sauce to taste for a subtle kick.
- Serve with toasted baguette slices or a simple green salad.
Nutrition
- Serving Size: 1/2 cup (approx.)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 90 mg
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