Jumbo Lump Crab Au Gratin
A rich, creamy seafood gratin with sweet jumbo lump crab folded into a smooth cheddar–Parmesan béchamel, then baked until bubbly and golden. Elegant enough for guests yet simple for a cozy weeknight.
Ingredients
- 1 lb jumbo lump crab meat, drained and picked over for shells
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- kosher salt and black pepper, to taste
- 1/4 cup panko breadcrumbs (optional, for topping)
- paprika, for garnish
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 1.5–2 quart baking dish or 4–6 ramekins.
- In a medium saucepan over medium heat, melt butter. Add onion and cook until soft and translucent, 3–4 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle in flour and stir to form a roux; cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in milk and then cream, whisking constantly until the sauce thickens and gently bubbles, 3–5 minutes.
- Reduce heat to low. Whisk in Dijon, Old Bay, cayenne (if using), and a pinch of salt and pepper.
- Add cheddar a handful at a time, whisking until smooth. Stir in Parmesan until melted.
- Remove from heat. Gently fold in jumbo lump crab, taking care not to break up the lumps.
- Transfer mixture to the prepared dish. If using, toss panko with a drizzle of olive oil and sprinkle on top; dust lightly with paprika.
- Bake 15–20 minutes, until bubbling at the edges and lightly golden on top. Rest 5 minutes, garnish with parsley, and serve hot.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 10gProtein: 25gFat: 31gSaturated Fat: 17gSodium: 670mgSugar: 3g
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