Cheesy Jumbo Lump Crab Gratin (Printable version)
Golden baked crab with Gruyère, cheddar, and crispy panko topping — a luxurious seafood indulgence.
# What you need:
→ Seafood & Dairy
01 - 1 pound 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 tablespoons 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 teaspoon Dijon mustard
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon paprika
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/2 teaspoon sea salt, or to taste
15 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
16 - 1 tablespoon fresh chives, chopped
→ Topping
17 - 1 cup panko breadcrumbs
18 - 2 tablespoons unsalted butter, melted
19 - 1/4 cup grated Parmesan cheese
# How To:
01 - Preheat oven to 400°F. Generously butter a medium gratin or baking dish and set aside.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
03 - Pour in the heavy cream, whole milk, cream cheese, and Dijon mustard. Stir continuously 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 until completely melted and silky. 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 baking 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 entire 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 fresh parsley and chives if desired.
# Expert Advice:
01 -
- The combination of Gruyere and sharp cheddar creates a cheese sauce that tastes like it took hours of technical skill but comes together in under fifteen minutes.
- Jumbo lump crab needs almost no help to shine and this dish lets those sweet delicate pieces sit front and center without burying them under heavy filler.
02 -
- Resist the urge to stir the crab vigorously because those beautiful intact lumps are what separate a gratin from a dip and gentle folding preserves that texture.
- Adding the cheeses over low heat and one handful at a time prevents the sauce from breaking or turning grainy which can happen if you rush or use high heat.
03 -
- Pick through the crab meat twice because nothing derails a luxurious bite faster than an unexpected shard of shell.
- Let the cream cheese come fully to room temperature before adding it to the sauce so it blends seamlessly without leaving chalky lumps.