Introduction

Jumbo Lump Crab Au Gratin is a rich and creamy seafood dish perfect for special occasions or a luxurious weeknight treat. Combining tender crab meat with a smooth cheese sauce and a crispy breadcrumb topping, this recipe is sure to impress your guests and satisfy your cravings.

A black cast iron skillet holds a creamy baked dish with a bubbly, golden-brown top layer of melted cheese. The cheese layer is thick and uneven, with some spots darker and crispier. Beneath the cheese, there is a smooth, creamy white base visible where a portion has been scooped out. Small pieces of green chopped scallions are sprinkled on top, adding a fresh color contrast to the warm, cheesy surface. The skillet rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound jumbo lump crab meat
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
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
1 cup shredded sharp cheddar cheese
½ cup breadcrumbs
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Carefully check the crab meat for any shells and set it aside.
Step 3: In a medium pan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until the mixture turns golden.
Step 4: Gradually whisk in the milk and heavy cream, stirring until the mixture is smooth and thickened, about 3 to 4 minutes.
Step 5: Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well to combine.
Step 6: Remove the pan from heat and fold in ¾ cup of the shredded cheddar cheese until melted and smooth.
Step 7: Gently fold the jumbo lump crab meat into the cheese mixture, taking care not to break up the crab pieces.
Step 8: Pour the mixture into a greased baking dish.
Step 9: In a small bowl, combine the breadcrumbs with the remaining ¼ cup of cheese. Sprinkle this mixture evenly over the crab mixture.
Step 10: Bake in the preheated oven for 25 to 30 minutes, until the top is golden and bubbly.
Step 11: Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.

Tips & Variations

Use fresh jumbo lump crab meat for the best flavor, but high-quality frozen crab can be a good alternative.
For a bit of extra richness, add a splash of white wine to the sauce before adding the cheese.
Try substituting half the cheddar with Gruyère or Parmesan for a different cheese flavor.
To add a little heat, sprinkle a pinch of cayenne pepper or chopped jalapeños into the sauce.
Add a squeeze of fresh lemon juice just before serving for a bright contrast to the creamy sauce.

Storage

Store leftover crab au gratin in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through, to maintain the creamy texture and crisp topping. Avoid microwaving, as it can make the dish watery.

How to Serve

The image shows a black cast iron pan filled with a creamy baked dish with a golden brown top layer that looks melted and slightly crispy, with some browned spots evenly spread around. The top layer has puffed, bubbly cheese that covers the dish fully, and in the center, there are small bright green chopped spring onions as garnish. Inside the pan beneath the cheese, you can see creamy pasta pieces mixed in a rich white sauce. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of crab for this recipe?

Yes, you can use other crab varieties like lump or claw meat, but jumbo lump crab provides the best texture and flavor for this dish.

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it overnight. Bake it just before serving, adding a few extra minutes to the baking time if chilled.