Cheesy Jumbo Lump Crab Gratin (Printable)
Decadent lump crab in a creamy three-cheese sauce with a golden panko crust, perfect for special occasions.
# What You’ll Need:
→ Seafood & Dairy
01 - 1 lb 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 tbsp 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 tsp Dijon mustard
11 - 1/2 tsp cayenne pepper
12 - 1/2 tsp paprika
13 - 1/4 tsp freshly ground black pepper
14 - 1/2 tsp sea salt, or to taste
15 - 1 tbsp fresh parsley, chopped, plus extra for garnish
16 - 1 tbsp fresh chives, chopped
→ Topping
17 - 1 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup grated Parmesan cheese
# How To Make It:
01 - Preheat the oven to 400°F. Lightly butter a medium gratin or baking dish and set aside.
02 - In a medium saucepan over medium heat, melt 2 tbsp butter. Add the finely chopped shallot and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour in the heavy cream, whole milk, softened 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 incorporated. 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 the saucepan from heat.
06 - Spoon the crab and cheese 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 surface of the crab filling.
08 - Bake for 20–25 minutes until the filling is hot and bubbly and the topping is deep golden brown.
09 - Remove from the oven and let rest for 5 minutes. Garnish with additional fresh parsley and chives if desired, and serve warm.
# Expert Tips:
01 -
- The creamy cheese sauce clings to every precious lump of crab without drowning it, which is harder to achieve than you might think.
- That golden panko Parmesan crust cracks under your spoon and makes everyone at the table lean in closer.
02 -
- Pick through the crab meat meticulously, because nothing ruins an elegant bite faster than crunching into a hidden shell fragment.
- Add salt only after the cheeses are fully melted, since both Gruyere and Parmesan contribute surprising saltiness on their own.
03 -
- Low heat when melting cheese prevents the sauce from breaking and turning grainy, which is the single most common mistake people make.
- Letting the gratin rest for the full 5 minutes before serving allows the sauce to thicken slightly so it holds its shape on the plate.