Easy Jumbo Lump Crab Au Gratin Recipe: Elegant Dinner Magic

Jumbo lump crab au gratin tantalizes seafood lovers with its luxurious coastal charm.

Creamy textures and delicate maritime flavors dance across every delectable bite.

Succulent crab meat changes this classic dish into an elegant culinary experience.

Rich cheese and tender seafood create a harmonious blend that whispers gourmet comfort.

Southern coastal kitchens have long celebrated such sumptuous preparations with remarkable skill.

Home cooks can easily elevate their dinner repertoire with this sophisticated yet approachable recipe.

You’ll find yourself transported to seaside dining with each heavenly, golden-crusted spoonful.

Jumbo Lump Crab Au Gratin That’s Creamy, Buttery, and Rich

• Savor Luxurious Seafood Comfort: This recipe transforms simple jumbo lump crab into a decadent, creamy dish that feels like a gourmet restaurant experience right at home.
• Master Quick Culinary Technique: The method of creating a roux and cheese sauce takes less than 20 minutes, allowing home cooks to craft a sophisticated meal without complex skills.
• Celebrate Texture Symphony: Each bite delivers a perfect balance of tender crab lumps, velvety cheese sauce, and crispy broiled cheese topping, creating a multi-layered sensory delight.
• Elevate Everyday Dining: Perfect for special occasions or when you want to impress guests, this dish turns an ordinary meal into an extraordinary culinary celebration without requiring advanced cooking expertise.

Seafood Ingredients That Make Crab Au Gratin Stand Out

• Jumbo Lump Crab Meat: Fresh, sweet seafood that forms the heart of the dish, best when picked carefully to maintain large, delicate lumps.

• Butter: Provides rich flavor and helps sauté vegetables smoothly.
• Evaporated Milk, Milk: Creamy base that creates smooth, velvety sauce texture.
• Grated Cheese: Adds sharp, melty richness and creates golden brown crust on top.
• Egg Yolks: Helps thicken sauce and adds luxurious, silky consistency.

• Onion, Celery, Green Onion, Garlic: Classic Cajun-style flavor base that adds depth and complexity to the sauce.
• Lemon Juice: Bright, fresh accent that cuts through richness and enhances seafood flavor.

• Flour: Thickening agent for creating classic roux base.
• Salt, Black Pepper, Cayenne, Hot Sauce: Balanced seasoning blend that provides gentle heat and enhances overall taste profile.

How to Broil or Bake Crab Au Gratin Like a Pro

Step 1: Prepare The Oven

Warm up the oven to 350°F (175°C) and get ready for a delicious adventure.

Step 2: Sauté Veggie Base

• Onion
• Celery
• Green onion (white parts)
• Garlic

Cook and stir until vegetables become soft and fragrant, around 5 minutes.

Step 3: Create Creamy Egg Mixture

In a small bowl, whisk together egg yolks and evaporated milk until smooth and well blended.

Step 4: Develop Flavor Foundation

Sprinkle flour into the skillet and mix thoroughly with vegetables, creating a roux. Cook for 2 minutes without browning the flour.

Step 5: Build Silky Sauce

• Lemon juice
• Hot sauce
• Salt
• Cayenne
• Black pepper

Simmer for 4-5 minutes until sauce thickens. Adjust consistency with water or milk if needed.

Step 6: Incorporate Cheese

Remove from heat and fold in half of the grated cheeses, stirring until completely melted.

Step 7: Arrange Crab Meat

Gently distribute crab meat into four mini casseroles or one 8″ x 8″ baking dish. Preserve crab lumps carefully.

Step 8: Top And Finish

Pour cheese sauce over crab meat. Sprinkle remaining cheese on top.

Step 9: Bake To Perfection

Bake for 15 minutes until bubbly. Switch oven to broil and cook for additional 5 minutes until cheese turns golden brown.

Step 10: Serve Immediately

Remove from oven, garnish with remaining green onions, and enjoy this luxurious seafood delight right away.

Tips for Keeping Crab Sweet and Cheese Melted

• Preserve Crab Integrity: Handle crab meat gently to maintain large, delicate lumps without breaking them during mixing or transferring.
• Master the Roux: Cook flour and vegetables slowly to develop rich flavor without burning, creating a smooth base for the creamy sauce.
• Control Sauce Consistency: Whisk milk mixture gradually and continuously to prevent lumps, aiming for a thick, velvety texture like creamed soup.
• Cheese Melting Technique: Remove sauce from heat before adding cheese to ensure smooth incorporation and prevent grainy texture.
• Broiling Precision: Watch carefully during the final browning stage, as cheese can quickly transition from golden to burnt in seconds.

How to Store and Warm Up Leftover Crab Au Gratin

• Refrigerate: Store leftover crab au gratin in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3 days.
• Reheat Oven Method: Preheat oven to 350°F. Place leftovers in an oven-safe dish, cover with foil to prevent drying. Warm for 10-15 minutes until heated through.
• Microwave Option: Heat in short 30-second intervals, stirring between each to ensure even warming. Avoid overheating to prevent rubbery crab texture and separated sauce.

Simple Sides to Complement Crab Au Gratin

• Pair with Crisp White Wine: Complement the rich, creamy crab au gratin with a chilled Sauvignon Blanc or Pinot Grigio. These light, zesty wines cut through the dish's richness, balancing the flavors with their bright acidity.
• Serve Alongside Buttery Sourdough: Crusty sourdough bread becomes the perfect vehicle for scooping up the luxurious cheese sauce. Its tangy flavor and sturdy texture provide an excellent contrast to the delicate crab meat.
• Match with Refreshing Citrus Salad: Create a light side salad with mixed greens, segmented oranges, and a lemon vinaigrette. The citrusy notes will enhance the lemon juice in the dish and provide a fresh counterpoint to the creamy gratin.
• Pour Crisp Pilsner Beer: A cold, light pilsner works wonderfully with this seafood dish. Its clean, hoppy profile helps cleanse the palate between rich bites of cheesy crab au gratin.

Flavor Enhancements for Seafood Gratin Lovers

• Seafood Symphony: Replace crab with a mix of shrimp, scallops, and crab for a luxurious seafood medley that elevates the classic recipe.
• Spicy Cajun Kick: Add andouille sausage and extra cayenne pepper to intensify the flavor profile with a bold Louisiana-inspired approach.
• Mediterranean Fusion: Incorporate feta cheese, sundried tomatoes, and fresh herbs like oregano to give the dish a Mediterranean coastal charm.
• Low-Carb Comfort: Substitute flour with almond flour and serve the gratin over roasted cauliflower instead of traditional bread or pasta for a lighter version.

Jumbo Lump Crab Au Gratin Recipe

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4.9 from 27 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Luxurious jumbo lump crab au gratin delivers coastal elegance on a plate with rich, creamy cheese sauce embracing delicate seafood. Sophisticated French-inspired comfort meets Southern indulgence, promising a memorable culinary experience you’ll savor with pure delight.

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Ingredients

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Proteins:

• 1 lb lump crab meat (picked over for shells and cartilage)

Dairy and Cheese:

• ½ cup (113 grams) unsalted butter (1 stick)
• 2 large egg yolks, slightly beaten
• ½ cup (50 grams) Gruyere cheese, grated
• ½ cup (50 grams) Fontina cheese, grated
• 1 (12 ounces/340 grams) can evaporated milk

Vegetables, Herbs, and Seasonings:

• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons green onions, sliced (save some for garnish)
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• Juice of one lemon
• 1 teaspoon hot sauce
• 1 teaspoon Kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper

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Instructions

1. Prepare a sauté pan and warm it over medium-high temperature, melting butter until it becomes fragrant and golden.
2. Introduce finely chopped onion, celery, white sections of green onions, and minced garlic into the pan, sautéing until vegetables become translucent and tender.
3. Create a roux by sprinkling flour over the softened vegetables, stirring consistently to prevent scorching and developing a smooth, sandy texture.
4. Whisk egg yolks with evaporated milk in a separate bowl, creating a silky emulsion that will enrich the sauce’s consistency.
5. Gradually incorporate the milk mixture into the vegetable base, whisking continuously to prevent lumps and ensure a velvety smooth sauce.
6. Season the developing sauce with lemon juice, hot sauce, salt, cayenne, and black pepper, allowing the flavors to meld and concentrate.
7. Reduce heat and fold in half of the grated cheese, stirring until the cheese melts completely and integrates seamlessly with the sauce.
8. Gently distribute delicate crab lumps across individual oven-proof dishes or a single baking vessel, maintaining the integrity of the seafood.
9. Ladle the luxurious cheese sauce over the crab, ensuring even coverage and sprinkle remaining cheese on top for a golden, crispy finish.
10. Position in a preheated 350°F oven, baking until the edges bubble and the surface turns golden brown.
11. Switch to broil for a final 3-4 minutes, watching carefully to achieve a perfectly caramelized cheese crust.
12. Garnish with reserved green onion tops and serve immediately while hot and bubbling.

Notes

• Delicate jumbo lump crab meat requires gentle handling to maintain its beautiful large chunks during mixing and baking.
• Create a smooth, rich sauce by whisking egg yolks and evaporated milk carefully to prevent curdling and ensure silky texture.
• Making a proper roux is crucial for developing deep flavor and thickening the sauce without creating lumps or burning the flour.
• Choose high-quality, fresh crab meat for the most authentic and succulent seafood experience in this decadent dish.
• Broiling at the end adds a gorgeous golden-brown cheese crust that elevates the presentation and provides delightful crispy texture.
• Serve immediately after baking to enjoy the optimal temperature and prevent the sauce from separating or becoming grainy.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 570
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 40 g
• Saturated Fat: 24 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 23 g
• Fiber: 0 g
• Protein: 30 g
• Cholesterol: 200 mg