Print

Jumbo Lump Crab Au Gratin Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/jumbo-lump-crab-au-gratin-recipe/