Cheesy Jumbo Lump Crab Gratin (Print Version)
Rich, cheesy baked crab with jumbo lump meat, Gruyère, and a golden panko crust. Elegant comfort food.
# What You’ll Need:
→ Seafood
01 - 1 lb jumbo lump crab meat, picked over for shells
→ 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
→ Aromatics
09 - 1 small shallot, finely chopped
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 & Garnish
15 - 2 tbsp all-purpose flour
16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp chopped fresh chives, plus extra for garnish
18 - 1 tbsp olive oil or melted butter (for breadcrumbs)
19 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 400°F. Butter a medium gratin dish or 4 individual ramekins and set aside.
02 - In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add the finely chopped shallot and minced garlic, sautéing until softened, about 2 minutes.
03 - Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until the raw flour aroma dissipates and the roux turns a light golden color.
04 - Gradually whisk in the warmed whole milk and heavy cream, cooking for 2 to 3 minutes until the sauce thickens and becomes smooth.
05 - Add the softened cream cheese, shredded Gruyère, and shredded sharp cheddar to the sauce, stirring until completely melted and velvety. Stir in the Dijon mustard, Old Bay seasoning, and cayenne pepper. Season with salt and freshly ground black pepper to taste, then remove from heat.
06 - Gently fold the jumbo lump crab meat and 2 tbsp chopped chives into the cheese sauce, taking care not to break apart the delicate lumps. Transfer the mixture evenly into the prepared gratin dish.
07 - In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil (or melted butter), tossing until the crumbs 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 filling is bubbling at the edges and the topping is a deep golden brown.
09 - Remove from the oven and let rest for a few minutes. Garnish with additional fresh chives and serve warm alongside lemon wedges.
# Expert Tips:
01 -
- The sweet chunks of crab stay intact inside a velvety cheese sauce that tastes like something you would order at a coastal restaurant.
- It comes together in under an hour but looks like you spent all day on it.
02 -
- Picking through the crab meat for shells is tedious but biting into one ruins the entire experience so do it carefully.
- Warming the milk before adding it to the roux prevents clumping and makes the sauce come together in seconds.
03 -
- A splash of dry sherry added to the sauce before the cheese transforms the flavor into something remarkably close to what you would find at a fine dining restaurant.
- Let the gratin rest for five minutes before serving because the sauce thickens as it cools and the flavors settle into something even better.