Cheesy Jumbo Lump Crab Gratin (Printable version)
Jumbo lump crab baked in a creamy three-cheese sauce with a golden, crispy panko crust. An elegant, comforting seafood dish.
# What you'll need:
→ Seafood
01 - 1 pound jumbo lump crab meat, carefully picked over for shell fragments
→ Dairy
02 - 2 tablespoons 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 ounces cream cheese, softened to room temperature
→ Aromatics
09 - 1 small shallot, finely minced
10 - 2 cloves garlic, minced
→ Seasonings
11 - 1/2 teaspoon Old Bay seasoning
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon cayenne pepper (optional)
14 - Kosher salt and freshly ground black pepper, to taste
→ Pantry and Garnish
15 - 2 tablespoons all-purpose flour
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons fresh chives, chopped (plus extra for garnish)
18 - 1 tablespoon olive oil or melted butter (for breadcrumb topping)
19 - Lemon wedges, for serving
# Directions:
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 2 tablespoons of butter. Add the minced shallot and 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 mixture forms a smooth paste.
04 - Gradually whisk in the warmed milk and heavy cream, continuing to cook until the sauce thickens and becomes smooth, approximately 2 to 3 minutes.
05 - Add the cream cheese, shredded Gruyère, and sharp cheddar to the sauce. Stir until completely melted and velvety. Blend in the Dijon mustard, Old Bay seasoning, and cayenne pepper. Season with salt and black pepper to taste, then remove from heat.
06 - Gently fold the jumbo lump crab meat and 2 tablespoons of 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, and olive oil or melted butter, tossing until the crumbs are evenly moistened. Spread the mixture uniformly over the surface of the crab filling.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the edges are bubbling vigorously and the topping is a deep golden brown.
09 - Remove from the oven and allow to rest for a few minutes. Garnish with additional fresh chives and serve warm alongside lemon wedges.
# Expert Advice:
01 -
- Jumbo lump crab is expensive, and this recipe treats every piece like gold while still being shockingly simple.
- The creamy Gruye8re and cheddar sauce tastes like something from a waterfront restaurant but happens in your own kitchen.
02 -
- Folding the crab too aggressively is the fastest way to turn luxurious lumps into mush, so use a gentle hand and a wide spatula.
- Adding cold milk to a hot roux creates lumps that are nearly impossible to smooth out, so always warm your liquids first.
03 -
- Pick over the crab meat in a well lit space and run your fingers through it slowly, because one hidden shell shard can ruin the entire experience for your guests.
- The topping should feel slightly wet when you press it together in your hand, which means it will crisp perfectly instead of drying out in the oven.