Cheesy Jumbo Lump Crab Gratin (Printable)
Rich, creamy baked crab with three cheeses and a golden panko crust. An elegant appetizer or main.
# What You 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
# How-To:
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 tbsp unsalted 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 smell dissipates and the roux turns a light golden color.
04 - Gradually whisk in the warmed whole milk and heavy cream, stirring continuously. Cook 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. Stir until completely melted and creamy. Mix in the Dijon mustard, Old Bay seasoning, cayenne pepper (if using), and season with salt and freshly ground black pepper to taste. 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 crab lumps. Transfer the mixture evenly into the prepared gratin dish or ramekins.
07 - In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil (or melted butter). Toss until the crumbs are evenly moistened, then spread the mixture uniformly over the crab filling.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the gratin is bubbling and the topping is a deep golden brown.
09 - Remove from the oven and let rest for a few minutes. Garnish with additional chopped chives and serve warm with lemon wedges on the side.
# Expert Tips:
01 -
- The combination of three cheeses with sweet crab creates something far more elegant than the effort required would suggest.
- That golden, crackling panko crust gives way to the creamiest, richest seafood filling you can imagine.
02 -
- Fold the crab in with the lightest touch possible, because once those lumps break apart you cannot get them back and the texture suffers.
- A splash of dry sherry or white wine added to the sauce before the cheese transforms the flavor from good to restaurant quality.
03 -
- Warm your milk before adding it to the roux, because cold liquid into hot flour is the fastest path to a lumpy sauce.
- Pick through the crab meat on a flat sheet of white paper so you can spot any stray shell fragments easily.