Jumbo Lump Crab Au Gratin Recipe Card
This Jumbo Lump Crab Au Gratin is a rich, creamy, and cheesy baked seafood dish that celebrates the sweet, delicate flavor of premium crab meat. Layered with buttery aromatics, a smooth cheesy béchamel, and topped with golden breadcrumbs, it’s a decadent yet simple coastal classic. Perfect for elegant appetizers, brunch spreads, or holiday dinners—this is comfort food with finesse.
Equipment
- Large sauté pan or skillet
- 9x9 baking dish or 4–6 individual ramekins
- Whisk and wooden spoon
- Grater (for cheese)
- Measuring Cups and Spoons
- Oven (with broiler optional)
Ingredients
- 1 lb jumbo lump crab meat, picked clean of shells
- 2 tbsp unsalted butter
- ½ cup finely diced onion
- ¼ cup finely diced celery
- 1 clove garlic, minced
- 2 tbsp all-purpose flour (or gluten-free substitute)
- 1 cup evaporated milk (or half-and-half)
- ¼ cup sour cream (or heavy cream)
- 2 large egg yolks, lightly beaten
- 2 large egg yolks, lightly beaten
- ¼ tsp paprika
- ½ tsp Dijon mustard
- ½ tsp Worcestershire sauce
- 1 tsp lemon juice
- ¼ tsp Old Bay seasoning (optional)
- Salt & black pepper, to taste
- 1 tbsp butter, melted (for topping)
- ¼ cup panko or fresh breadcrumbs
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease your baking dish or ramekins.
- Sauté aromatics: In a large skillet over medium heat, melt butter. Add onion, celery, and garlic. Cook until softened and fragrant, about 4–5 minutes.
- Make roux: Stir in flour and cook 1 minute, whisking constantly.
- Add liquids: Slowly whisk in evaporated milk and sour cream. Cook until thickened, about 3–5 minutes.
- Temper yolks: Whisk egg yolks in a small bowl. Add a spoonful of hot sauce mixture to temper, then whisk yolks back into skillet.
- Season & melt cheese: Add paprika, mustard, Worcestershire, lemon juice, and half the cheese. Stir until smooth and melted.
- Fold in crab: Gently fold in the crab meat. Taste and adjust salt, pepper, or seasoning.
- Transfer & top: Spoon mixture into baking dish(es). Top with remaining cheese and buttered breadcrumbs.
- Bake: Bake for 18–22 minutes until hot and bubbling. Broil 1–2 minutes at the end for a golden top.
- Garnish & serve: Sprinkle with chopped herbs and serve hot with crusty bread or crackers.
Notes
- Crab Tip: Handle crab meat gently to keep those beautiful chunks intact.
- Cheese Swap: Gruyère is classic, but cheddar, Fontina, or even a little Parmesan adds fun twists.
- Gluten-Free Option: Use cornstarch in place of flour, and gluten-free breadcrumbs.
- Make Ahead: You can assemble the dish earlier in the day, refrigerate it, and bake just before serving.
- Elegant Upgrade: Serve in buttered scallop shells or ramekins for an elevated appetizer.
- Storing Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently in the oven to maintain texture.