Cheesy Jumbo Lump Crab Gratin (Printer-friendly)
Luxurious baked crab under bubbling cheddar and Gruyère crust. A rich, creamy seafood gratin perfect for special occasions.
# What you'll need:
→ Seafood
01 - 1 lb jumbo lump crab meat, picked over for shells
→ Cheese
02 - 1 cup sharp cheddar cheese, shredded
03 - 1 cup Gruyère cheese, shredded
04 - 1/4 cup Parmesan cheese, grated
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 1/4 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp Dijon mustard
10 - 1/2 tsp Worcestershire sauce
11 - 1/4 tsp cayenne pepper
12 - 1/4 tsp paprika
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
→ Garnishes
15 - 2 tbsp fresh parsley, chopped
16 - Lemon wedges, for serving
# Method:
01 - Preheat oven to 400°F. Butter a medium gratin or casserole dish and set aside.
02 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.
03 - Gradually whisk in the whole milk and heavy cream, stirring until smooth and slightly thickened, about 3 to 4 minutes.
04 - Stir in the Dijon mustard, Worcestershire sauce, cayenne pepper, paprika, sea salt, and black pepper until well combined.
05 - Remove the saucepan from heat. Stir in half of the cheddar, half of the Gruyère, and all of the Parmesan cheese until fully melted and smooth.
06 - Gently fold the jumbo lump crab meat into the cheese sauce, being careful not to break apart the lumps.
07 - Spoon the crab mixture into the prepared baking dish and sprinkle evenly with the remaining cheddar and Gruyère cheeses.
08 - Bake for 20 to 25 minutes, or until the gratin is bubbling and the top is golden brown.
09 - Let cool slightly, garnish with chopped fresh parsley, and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The combination of three cheeses creates a depth of flavor that makes people think you spent all day in the kitchen.
- Jumbo lump crab stays in beautiful intact pieces if you fold gently, giving every bite a luxurious texture.
02 -
- The biggest mistake I made early on was stirring the crab like I was making scrambled eggs, and it turned into a stringy mess instead of showing off those beautiful lumps.
- Removing the sauce from heat before adding the cheese prevents the mixture from breaking and turning greasy, a detail I learned after one grainy batch.
03 -
- For a crunchy topping that takes this over the top, toss half a cup of panko breadcrumbs with a tablespoon of melted butter and scatter it over the cheese before baking.
- Letting the gratin rest for those 5 minutes after baking is not optional, because the sauce thickens as it cools and becomes scoopable instead of a soupy mess.