Cheesy Jumbo Lump Crab Gratin (Printable version)
Sweet jumbo lump crab in a rich three-cheese creamy sauce, baked with a golden panko crust for an elegant seafood dish.
# What you need:
→ Seafood
01 - 1 pound jumbo lump crab meat, carefully picked over for shells
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 1 cup whole milk, warmed
04 - 1/2 cup heavy cream
05 - 1 cup shredded Gruyère cheese
06 - 1/2 cup shredded sharp cheddar cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 ounces cream cheese, softened
→ Aromatics
09 - 1 small shallot, finely chopped
10 - 2 cloves garlic, minced
→ Seasonings
11 - 1/2 teaspoon Old Bay seasoning
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon cayenne pepper (optional, for heat)
14 - Salt and freshly ground black pepper, to taste
→ Pantry and Garnish
15 - 2 tablespoons all-purpose flour
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons chopped fresh chives, plus extra for garnish
18 - 1 tablespoon olive oil or melted butter (for breadcrumbs)
19 - Lemon wedges, for serving
# How To:
01 - Preheat the oven to 400°F. Butter a medium gratin dish or 4 individual ramekins and set aside.
02 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped shallot and minced garlic, sautéing until softened and fragrant, about 2 minutes.
03 - Sprinkle the flour into the pan and cook, stirring constantly, for 1 to 2 minutes until the raw flour aroma dissipates and the mixture forms a smooth paste.
04 - Gradually whisk in the warm milk and heavy cream, cooking for 2 to 3 minutes until the sauce thickens and becomes smooth.
05 - Add the cream cheese, shredded Gruyère, and shredded sharp cheddar to the sauce. Stir until completely melted and creamy. Mix in the Dijon mustard, Old Bay seasoning, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Remove from heat.
06 - Gently fold the jumbo lump crab meat and 2 tablespoons of chopped chives into the cheese sauce, taking care not to break apart the crab lumps. Transfer the mixture to the prepared gratin dish or ramekins.
07 - In a small bowl, combine the panko breadcrumbs, grated Parmesan, and olive oil (or melted butter). Toss until the crumbs are evenly moistened, then spread the mixture uniformly over the crab filling.
08 - Bake in the preheated oven for 18 to 22 minutes, or until the edges are bubbling and the topping is a deep golden brown.
09 - Remove from the oven and let rest for a few minutes. Garnish with additional fresh chives and serve warm with lemon wedges on the side.
# Expert Advice:
01 -
- The combination of three cheeses with sweet crab creates something that tastes far more complicated than it actually is.
- It works beautifully as a weeknight treat or a dinner party showstopper depending on how you serve it.
02 -
- Be gentle when folding the crab or you will end up with shredded pieces instead of those gorgeous lumps.
- A splash of dry sherry or white wine added just before the cheese transforms the sauce into something restaurant quality.
03 -
- Warm your milk before adding it to the roux and you will never deal with lumpy sauce again.
- Let the gratin rest for five minutes after baking so the sauce settles and holds together when you serve it.