Cheesy Jumbo Lump Crab Gratin (Print View)
Jumbo lump crab baked in a creamy three-cheese sauce with a golden, bubbling panko crust.
# Ingredient List:
→ Seafood
01 - 1 lb jumbo lump crab meat, carefully 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
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 the breadcrumb topping
19 - Lemon wedges, for serving
# How to Make:
01 - Preheat the 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 finely chopped shallot and minced 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 roux turns a pale golden color.
04 - Gradually whisk in the warmed whole milk and heavy cream, cooking over medium heat until the sauce thickens and becomes smooth, 2 to 3 minutes.
05 - Add the cream cheese, shredded Gruyère, and shredded sharp cheddar to the sauce, stirring until fully melted and creamy. Stir in the Dijon mustard, Old Bay seasoning, cayenne pepper, and season with salt and 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 crab 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, 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 edges are bubbling 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 Advice:
01 -
- The combination of three cheeses creates a sauce so velvety you will want to eat it with a spoon before the crab even goes in.
- It looks like something from a fancy restaurant but comes together with one saucepan and a baking dish.
02 -
- Fold the crab in with the lightest touch possible because broken lumps turn this into something closer to a crab dip than a gratin.
- Warm your milk before adding it to the roux because cold liquid into hot flour is a guaranteed fast track to lumpy sauce.
03 -
- Pick through the crab meat on a flat plate under good light because finding a shell in a bite of creamy gratin is the fastest way to ruin the experience.
- Do not skip the Dijon mustard because it is the quiet ingredient that makes everyone ask what makes this sauce so good.