Cheesy Jumbo Lump Crab Gratin (Print Version)
Decadent lump crab baked in creamy Gruyère sauce with a golden panko crust.
# What You Need:
→ Seafood & Dairy
01 - 1 lb 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 tbsp 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 tsp Dijon mustard
11 - 1/2 tsp cayenne pepper
12 - 1/2 tsp paprika
13 - 1/4 tsp freshly ground black pepper
14 - 1/2 tsp sea salt, or to taste
15 - 1 tbsp fresh parsley, chopped, plus extra for garnish
16 - 1 tbsp fresh chives, chopped
→ Topping
17 - 1 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Preheat the oven to 400°F. Butter a medium gratin or baking dish and set aside.
02 - In a medium saucepan over medium heat, melt 2 tbsp butter. Add the finely chopped shallot and minced garlic, sautéing for 2 to 3 minutes until soft and fragrant.
03 - Stir in the heavy cream, whole milk, cream cheese, and Dijon mustard. Continue cooking and stirring until the cream cheese has fully melted and the mixture is smooth.
04 - Reduce heat to low. Gradually add the shredded Gruyère and sharp cheddar cheese, stirring constantly 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, taking care 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 surface of the crab filling.
08 - Bake for 20 to 25 minutes until the filling is hot and bubbly and the topping is a deep golden brown.
09 - Allow the gratin to rest for 5 minutes before serving. Garnish with additional chopped parsley and chives if desired.
# Expert Tips:
01 -
- The creamy cheese sauce clings to every piece of jumbo lump crab without drowning it, so each bite feels indulgent but still tastes like the ocean.
- That golden panko crust on top crackles when you spoon into it, and people will actually gasp when you pull it from the oven.
02 -
- Pick through the crab meat on a flat white plate under good light because shells hide in the folds of jumbo lump and nothing ruins an elegant dinner faster.
- Add the cheese off the heat or on very low because boiling cheese causes it to separate and turn greasy, which I learned the hard way during my first attempt.
03 -
- Use the largest lumps of crab you can afford because the texture difference between backfin and jumbo lump is enormous and this recipe deserves the splurge.
- Taste the sauce before folding in the crab because once it is assembled you cannot adjust seasoning without breaking up those precious lumps.