Decadent jumbo lump crab baked in a creamy, cheesy au gratin sauce—perfect as an indulgent appetizer or elegant main course.

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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.

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.