Cheesy Jumbo Lump Crab Gratin (Printable Version)
Rich baked crab au gratin with creamy Gruyère cheddar sauce and crispy golden panko crust.
# Ingredient List:
→ Seafood & Dairy
01 - 1 pound jumbo lump crab meat, picked over for shells
02 - 1 1/2 cups shredded Gruyère cheese
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup heavy cream
05 - 1/2 cup whole milk
06 - 2 tablespoons unsalted butter
07 - 1/4 cup cream cheese, softened
→ Vegetables & Aromatics
08 - 1 small shallot, finely chopped
09 - 2 cloves garlic, minced
→ Seasonings
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon paprika
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/2 teaspoon sea salt, or to taste
15 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
16 - 1 tablespoon fresh chives, chopped
→ Topping
17 - 1 cup panko breadcrumbs
18 - 2 tablespoons melted butter
19 - 1/4 cup grated Parmesan cheese
# How to Make:
01 - Preheat the oven to 400°F. Butter a medium gratin or baking dish and set aside.
02 - In a small saucepan over medium heat, melt 2 tablespoons butter. Sauté the shallot and garlic for 2 to 3 minutes until soft and fragrant.
03 - Stir in the heavy cream, whole milk, cream cheese, and Dijon mustard. Cook while stirring until the cream cheese is fully melted and the mixture is smooth.
04 - Reduce heat to low. Gradually add the Gruyère and sharp cheddar cheese, stirring until completely melted and incorporated. Season with paprika, cayenne pepper, sea salt, and black pepper.
05 - Gently fold in the jumbo lump crab meat, chopped parsley, and chives, being careful not to break apart the crab lumps. Remove from heat.
06 - Spoon the crab mixture evenly into the prepared gratin dish, spreading it into an even layer.
07 - In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture evenly over the top of the crab filling.
08 - Bake for 20 to 25 minutes until the dish is hot and bubbly with a deep golden crust on top.
09 - Let rest for 5 minutes before serving. Garnish with additional fresh parsley and chives if desired.
# Expert Tips:
01 -
- The creamy cheese sauce clings to every piece of jumbo lump crab without overpowering it, which is the hardest balance to get right with seafood gratins.
- That golden panko crust on top shatters in the best way and gives you texture contrast that keeps every forkful interesting.
02 -
- Stir the cheese sauce over low heat only, because high heat causes the Gruyère to separate and turn grainy instead of smooth.
- A quick squeeze of fresh lemon juice right before serving wakes up every flavor and cuts through the richness in a way that will surprise you.
03 -
- Pick through the crab meat with your fingers rather than a fork because shells hide inside the largest lumps and nothing ruins a luxurious bite faster than crunching on shell.
- Let the cream cheese come fully to room temperature before adding it to the sauce so it melts in smoothly without leaving any stubborn lumps behind.