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Jumbo Lump Crab Au Gratin

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A rich, creamy, and indulgent seafood dish featuring jumbo lump crab meat baked in a cheesy, flavorful gratin sauce. Perfect for a special appetizer or elegant entrée.

Ingredients

Scale
  • 1 lb jumbo lump crab meat
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp cayenne pepper (optional)
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/4 cup breadcrumbs (optional, for topping)
  • 1 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a medium saucepan, melt the butter over medium heat.
  3. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  4. Add the minced garlic and cook for another 30 seconds.
  5. Whisk in the flour and cook for 1-2 minutes to form a roux.
  6. Slowly whisk in the milk and cream, continuing to stir until the mixture thickens, about 3-5 minutes.
  7. Stir in the Dijon mustard, Old Bay seasoning, cayenne pepper (if using), salt, and pepper.
  8. Reduce heat to low and stir in the cheddar and Parmesan cheese until melted and smooth.
  9. Gently fold in the jumbo lump crab meat, being careful not to break up the lumps.
  10. Transfer the mixture to a lightly greased baking dish.
  11. If using, sprinkle breadcrumbs evenly on top.
  12. Bake for 15-20 minutes, or until bubbly and lightly browned on top.
  13. Garnish with chopped parsley and serve hot.

Notes

  • Use fresh or high-quality pasteurized jumbo lump crab for best flavor and texture.
  • Breadcrumb topping can be omitted for a gluten-free version.
  • Serve with crusty bread, crackers, or over rice or pasta.

Nutrition

Find it online: https://ukfinda.com/jumbo-lump-crab-au-gratin/