Why You’ll Love This Recipe
If you’re a fan of rich, decadent seafood dishes, this Jumbo Lump Crab Au Gratin is going to be a hit. The combination of sweet, tender crab meat with a creamy, cheesy sauce is irresistible, while the crispy breadcrumb topping adds the perfect crunch. The subtle heat from Old Bay seasoning and a touch of mustard brings complexity to the flavor, making this dish both comforting and sophisticated. It’s surprisingly easy to make, and the results are nothing short of impressive!
Ingredients
- 1 pound jumbo lump crab meat
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- ½ cup breadcrumbs
- 2 tablespoons chopped fresh parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare Crab: Carefully check the crab meat for any shells and set it aside.
- Make the Roux: In a medium pan, melt the butter over medium heat. Add flour and whisk continuously for about 1 minute until golden.
- Add Milk and Cream: Gradually whisk in the milk and heavy cream, stirring until the mixture is smooth and thickened, about 3-4 minutes.
- Season the Mixture: Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well to incorporate.
- Add Cheese: Remove the saucepan from heat and fold in ¾ cup of the shredded cheese until melted and smooth.
- Combine with Crab: Gently fold the jumbo lump crab meat into the cheese mixture, being careful not to break up the crab.
- Transfer to Baking Dish: Pour the mixture into a greased baking dish.
- Prepare Topping: In a small bowl, combine the breadcrumbs with the remaining cheese. Sprinkle this mixture evenly over the crab mixture.
- Bake: Place in the oven and bake for 25-30 minutes until the top is golden and bubbly.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley if desired, and serve hot.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 4-6 servings
Variations
- Different Cheese: Try different cheeses like Gruyère, Parmesan, or Monterey Jack for a different flavor profile. A mix of cheeses adds complexity.
- Spicy Kick: Add a dash of cayenne pepper or a finely chopped jalapeño to the cheese sauce for some extra heat.
- Lemon Zest: For a refreshing burst of citrus, add some lemon zest to the crab mixture before baking.
- Gluten-Free Option: Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, warm the dish in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For best results, you can cover it with foil to prevent the topping from getting too brown.
FAQs
1. Can I use canned crab meat instead of jumbo lump crab?
While jumbo lump crab is preferred for its sweetness and texture, you can substitute canned crab meat. Just be sure to drain it well and remove any excess liquid.
2. Can I prepare this dish ahead of time?
Yes, you can prepare the dish ahead of time. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, simply add an extra 5-10 minutes to the cooking time.
3. Can I use a different type of seafood?
Yes! You can use shrimp, lobster, or a mix of seafood in place of the crab. Adjust cooking times if using larger or smaller pieces of seafood.
4. Is there a substitute for heavy cream in this recipe?
If you want a lighter version, you can substitute the heavy cream with half-and-half or even whole milk, but the sauce will be less rich.
5. Can I use a different type of mustard?
Dijon mustard works best in this recipe, but you can use yellow mustard or whole-grain mustard for a slightly different flavor.
6. Can I make this recipe without Worcestershire sauce?
Yes, you can omit the Worcestershire sauce, though it adds a nice depth of flavor. You could substitute with a dash of soy sauce or leave it out entirely.
7. Can I freeze leftovers?
Yes, you can freeze leftovers. Make sure to let it cool completely, then transfer it to an airtight container. When ready to eat, thaw it overnight in the fridge and reheat in the oven.
8. How do I prevent the top from getting too brown?
If you find that the topping is getting too brown before the dish is fully heated through, cover the dish with aluminum foil and continue baking until done.
9. Can I skip the breadcrumb topping?
Yes, if you prefer a smoother, creamier dish, you can skip the breadcrumb topping and simply bake the crab mixture with the cheese sauce.
10. What should I serve with Jumbo Lump Crab Au Gratin?
This dish pairs well with a light salad, roasted vegetables, or a crusty piece of bread to soak up the creamy sauce. You could also serve it alongside mashed potatoes or rice for a more substantial meal.
Conclusion
Jumbo Lump Crab Au Gratin is an indulgent and crowd-pleasing dish that combines the rich flavors of crab, cheese, and a perfectly seasoned cream sauce. Whether you’re making it for a special occasion or just want to treat yourself to something luxurious, this recipe delivers on flavor and texture. With its golden, cheesy crust and tender crab, this dish is sure to impress and satisfy. Enjoy every bite!
Jumbo Lump Crab Au Gratin: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Jumbo Lump Crab Au Gratin is the epitome of indulgence. This rich and creamy dish features succulent jumbo lump crab meat enveloped in a velvety cheese sauce, baked to perfection with a golden, crispy breadcrumb topping.
Ingredients
1 pound jumbo lump crab meat
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
1 cup shredded sharp cheddar cheese
½ cup breadcrumbs
2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully check the crab meat for any shells and set it aside.
- In a medium pan, melt the butter over medium heat. Add flour and whisk continuously for about 1 minute until golden.
- Gradually whisk in the milk and heavy cream, stirring until the mixture is smooth and thickened, about 3-4 minutes.
- Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well to incorporate.
- Remove the saucepan from heat and fold in ¾ cup of the shredded cheese until melted and smooth.
- Gently fold the jumbo lump crab meat into the cheese mixture, being careful not to break up the crab.
- Pour the mixture into a greased baking dish.
- In a small bowl, combine the breadcrumbs with the remaining cheese. Sprinkle this mixture evenly over the crab mixture.
- Place the dish in the oven and bake for 25-30 minutes until the top is golden and bubbly.
- Remove from the oven, garnish with chopped parsley if desired, and serve hot.
Notes
If using canned crab meat, make sure to drain it well and remove any excess liquid.
Feel free to substitute with different cheeses like Gruyère or Monterey Jack for a different flavor.
For a spicy twist, add a dash of cayenne pepper or finely chopped jalapeños to the cheese sauce.
To make this dish gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
