Cheesy Crab Au Gratin (Print View)
Luxurious lump crab baked under bubbling cheddar and Gruyère in a rich, creamy sauce.
# What You Need:
→ Seafood
01 - 1 pound jumbo lump crab meat, carefully 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 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 1/4 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon Worcestershire sauce
11 - 1/4 teaspoon cayenne pepper
12 - 1/4 teaspoon paprika
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges for serving
# How to Make It:
01 - Preheat oven to 400°F. Lightly 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, until a smooth roux forms.
03 - Gradually whisk in the milk and heavy cream, stirring continually until the sauce is 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 evenly incorporated.
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, taking care not to break apart the lumps.
07 - Spoon the crab mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar and Gruyère cheese over the top.
08 - Bake for 20 to 25 minutes until the gratin is bubbling and the top is golden brown.
09 - Allow the gratin to cool slightly. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The combination of three cheeses creates a depth of flavor that makes people close their eyes when they take the first bite.
- It turns expensive crab meat into something that feels worth every penny without requiring fancy technique.
- You can serve it in ramekins for a dinner party or scoop it family style into one big dish for a cozy night in.
02 -
- Over stirring the crab meat will shred those beautiful lumps into stringy bits, so treat folding like a gentle meditation.
- If your sauce seems too thin before baking, it will thicken in the oven, so resist the urge to add extra flour.
03 -
- Sprinkle buttered panko breadcrumbs over the top before baking for a crunchy texture contrast that takes this from great to unforgettable.
- Let the gratin rest for five full minutes before serving because the sauce will thicken and set, making it easier to portion beautifully.