Jumbo Lump Crab Au Gratin Recipe

Introduction

Jumbo Lump Crab Au Gratin is a rich and creamy seafood dish that highlights delicate crab meat baked under a golden, cheesy crust. Perfect as an elegant appetizer or a satisfying main course, this recipe combines classic flavors with a smooth, velvety sauce.

Ingredients

• 1 pound jumbo lump crab meat
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• 1 cup shredded sharp cheddar cheese
• ½ cup breadcrumbs
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Carefully check the crab meat for any shells and set it aside.
3. Step 3: In a medium pan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until golden.
4. Step 4: Gradually whisk in the milk and heavy cream, stirring until the mixture is smooth and thickened, about 3-4 minutes.
5. Step 5: Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well to incorporate the flavors.
6. Step 6: Remove the saucepan from heat and fold in ¾ cup of the shredded cheddar cheese until melted and smooth.
7. Step 7: Gently fold the jumbo lump crab meat into the cheese mixture, taking care not to break up the crab.
8. Step 8: Pour the mixture into a greased baking dish.
9. Step 9: In a small bowl, combine the breadcrumbs with the remaining ¼ cup of cheese. Sprinkle this mixture evenly over the crab mixture.
10. Step 10: Bake for 25-30 minutes until the top is golden and bubbly.
11. Step 11: Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.

Tips & Variations

• Use fresh crab meat when possible for the best flavor, but good quality canned crab can work in a pinch.
• For a richer sauce, substitute half the milk with additional heavy cream.
• Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.
• Top with panko breadcrumbs for a crispier crust.

Storage

Store leftover crab au gratin in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the creamy texture and avoid overcooking the crab.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it uncovered for a few hours. Bake just before serving to ensure a fresh, bubbly topping.

What can I serve with Jumbo Lump Crab Au Gratin?

This dish pairs well with simple sides like steamed vegetables, a light salad, or crusty bread to soak up the creamy sauce.

Jumbo Lump Crab Au Gratin Recipe

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Jumbo Lump Crab Au Gratin is a decadent seafood dish featuring tender jumbo lump crab meat baked in a rich, creamy cheese sauce topped with a golden, crispy breadcrumb crust. Perfect as an elegant appetizer or a main course, this recipe combines classic French au gratin technique with the delicate flavors of fresh crab, enhanced by a blend of spices and sharp cheddar cheese.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

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Crab and Dairy

• 1 pound jumbo lump crab meat
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese (divided into ¾ cup and ¼ cup)
• 2 tablespoons unsalted butter

Dry Ingredients and Seasonings

• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• ½ cup breadcrumbs

Garnish

• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the crab au gratin.
2. Prepare Crab: Carefully inspect the jumbo lump crab meat for any stray shells and set the meat aside for use in the recipe.
3. Make the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for about 1 minute until the mixture turns golden and forms a smooth paste.
4. Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens and becomes smooth, which should take about 3 to 4 minutes.
5. Season the Mixture: Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper to taste. Mix thoroughly to evenly incorporate all the flavors.
6. Add Cheese: Remove the saucepan from heat and fold in ¾ cup of the shredded sharp cheddar cheese until fully melted and the sauce is smooth and creamy.
7. Combine with Crab: Gently fold the jumbo lump crab meat into the cheese sauce mixture, taking care not to break up the crab lumps to maintain their integrity.
8. Transfer to Baking Dish: Pour the crab and cheese mixture into a greased baking dish, spreading it out evenly.
9. Prepare Topping: In a small bowl, combine the remaining ¼ cup of shredded cheddar cheese with the ½ cup of breadcrumbs. Sprinkle this mixture evenly over the surface of the crab mixture in the baking dish.
10. Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and bubbly, indicating the dish is cooked through.
11. Garnish and Serve: Remove the au gratin from the oven, garnish with the freshly chopped parsley, and serve hot as a luxurious starter or main dish.

Notes

• Be careful to pick through the crab meat for shells to ensure a pleasant eating experience.
• The Dijon mustard and Worcestershire sauce add depth to the cheesy sauce but can be adjusted to taste or omitted for a milder flavor.
• For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
• The dish is best served immediately while hot and bubbly for optimal texture and flavor.
• Leftovers can be refrigerated and gently reheated, though the topping may lose some crispiness.

Keywords: crab au gratin, jumbo lump crab, seafood gratin, baked crab recipe, cheesy crab dish, appetizer, American seafood