Cheesy Jumbo Lump Crab Au Gratin

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Creamy, cheesy, and irresistibly decadent—that’s exactly how I’d describe this Cheesy Jumbo Lump Crab Au Gratin. When I first made this dish, it was an instant hit. It’s one of those comfort recipes that instantly makes you feel like you’re dining at a fine coastal bistro, but without ever leaving your kitchen. The richness of the cheese mingled with the delicate sweetness of premium crab meat is just pure magic.

I love making this for special dinners or whenever I want to impress with minimal effort. It’s baked to a golden, bubbly perfection and served piping hot, scooped right out of the dish. Whether it’s a holiday appetizer or a fancy weeknight indulgence, this crab au gratin delivers every single time.

Why You’ll Love This Cheesy Jumbo Lump Crab Au Gratin

This dish is a seafood lover’s dream. It’s creamy and cheesy without overpowering the flavor of the crab. The gratin has a lovely crust on top from broiling, giving it that perfect texture contrast—crunchy and gooey. Plus, it’s quick enough to throw together on a weeknight but luxurious enough for entertaining.

What Kind of Crab Should I Use?

For the best flavor and texture, go with jumbo lump crab meat. It’s tender, rich, and holds its shape beautifully in the creamy cheese mixture. You can use fresh or pasteurized crab, but make sure it’s high quality. Avoid imitation crab—it simply won’t do this dish justice.

Options for Substitutions

If you can’t get your hands on jumbo lump crab meat, claw meat can be used, though it has a slightly stronger flavor. For the cheese, a mix of sharp white cheddar and Gruyère brings a nice balance, but Swiss or Monterey Jack can work in a pinch. You can also add a touch of Old Bay or hot sauce for an extra kick if you like a bit of heat.

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Ingredients for this Cheesy Jumbo Lump Crab Au Gratin

• Jumbo lump crab meat – The star of the dish; its sweet, delicate flavor stands out beautifully against the creamy cheese base.
• Butter – Adds richness and helps develop the roux for the base sauce.
• All-purpose flour – Used to thicken the sauce and give it that classic gratin texture.
• Heavy cream – Provides the creamy foundation that makes the gratin luscious and rich.
• Cream cheese – Melts into the sauce for extra creaminess and slight tang.
• Sharp white cheddar cheese – Offers depth and a sharp, savory note that complements the crab.
• Gruyère cheese – Adds nutty complexity and helps form a beautifully golden top.
• Shallots – Finely chopped for a mild, sweet onion flavor.
• Garlic – Enhances the overall savoriness of the gratin.
• Dijon mustard – Gives the sauce a subtle tang and complexity.
• Worcestershire sauce – Brings in umami and depth.
• Fresh chives – For garnish and a pop of freshness.
• Salt and pepper – To season everything just right.

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Step 1: Prepare the Base

Melt butter in a saucepan over medium heat. Add chopped shallots and garlic, sautéing until fragrant and translucent—about 2–3 minutes. Stir in the flour and whisk continuously to form a roux.

Step 2: Build the Cream Sauce

Slowly pour in the heavy cream while whisking to avoid lumps. Add cream cheese, Dijon mustard, and Worcestershire sauce. Let it simmer gently until smooth and slightly thickened.

Step 3: Add the Cheeses

Lower the heat and stir in the sharp white cheddar and Gruyère cheese gradually. Stir until the cheeses are fully melted and the sauce is creamy and thick. Season with salt and freshly cracked black pepper to taste.

Step 4: Fold in the Crab Meat

Gently fold in the jumbo lump crab meat, being careful not to break up the lumps too much. The goal is to keep the texture of the crab intact while coating it thoroughly in the cheese sauce.

Step 5: Assemble and Bake

Preheat your oven to 400°F (200°C). Spoon the crab mixture into small baking ramekins or a single oven-safe dish. Top with extra cheese, if desired. Bake for 10–12 minutes, or until bubbly.

Step 6: Broil for a Golden Top

Turn on the broiler for the last 2–3 minutes of cooking to get a golden, slightly crisp top. Keep a close eye on it to avoid burning.

Step 7: Garnish and Serve

Remove from the oven and let it sit for a couple of minutes. Sprinkle chopped fresh chives over the top before serving for a burst of color and mild onion flavor.

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How Long to Prepare the Cheesy Jumbo Lump Crab Au Gratin

Prep Time

Prepping this crab au gratin takes about 15–20 minutes. This includes gathering ingredients, finely chopping the shallots and garlic, and preparing the cream and cheese sauce. If your crab meat is already cleaned and picked over for shells, that’ll save you even more time.

Cooking Time

Baking time is around 10–12 minutes at 400°F, plus 2–3 minutes under the broiler for that perfectly browned top. In total, you’re looking at about 30–35 minutes from start to finish, making this an ideal dish when you need something impressive, fast.

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Tips for Perfect Crab Au Gratin

• Use high-quality crab meat – Jumbo lump makes a big difference in texture and flavor.
• Shred your own cheese – Pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts.
• Don’t skip the broil – That golden, bubbly top layer is what takes this dish over the edge.
• Balance your seasonings – Taste your cheese sauce before adding the crab to make sure it’s well-seasoned.
• Serve immediately – This dish is best enjoyed hot and fresh out of the oven.

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Watch Out for These Mistakes While Cooking

• Overcooking the crab – Since it’s already cooked, you only need to heat it through.
• Over-thickening the sauce – The sauce should be rich but still pourable before it bakes.
• Not draining excess moisture from crab – Extra water can thin the sauce and make it soupy.
• Using too much salt early – Cheese adds saltiness, so season gradually.
• Burning under the broiler – Always watch closely when broiling—just a few seconds too long can ruin the top.

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What to Serve With Cheesy Jumbo Lump Crab Au Gratin?

1. Garlic Bread

The buttery crunch of garlic bread pairs beautifully with the creamy gratin, perfect for scooping.

2. Mixed Greens Salad

A light salad with vinaigrette helps cut through the richness and adds freshness to the meal.

3. Roasted Asparagus

Roasted with olive oil and sea salt, asparagus adds a slightly bitter note that balances the dish.

4. Crusty Baguette

A French baguette is perfect for sopping up every last bit of cheesy crab goodness.

5. Lemon Rice Pilaf

Bright and fluffy, the citrusy notes pair well with the creamy seafood base.

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Storage Instructions

Refrigeration

Allow the crab au gratin to cool completely, then transfer it to an airtight container. It can be stored in the fridge for up to 2 days. Reheat in a 350°F oven until warm and bubbly. Avoid microwaving, as it may separate the sauce.

Freezing

This dish doesn’t freeze well due to the cream and cheese sauce. The texture may become grainy once thawed. It’s best enjoyed fresh or within a couple of days.

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Estimated Nutrition (per serving)

• Calories: 420 kcal
• Protein: 24g
• Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 8g
• Fiber: 0g
• Sugar: 2g
• Sodium: 680mg
• Cholesterol: 135mg

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Frequently Asked Questions

What’s the best cheese for crab au gratin?

Sharp white cheddar and Gruyère are ideal because they melt smoothly and add deep flavor without overpowering the crab.

Can I make this ahead of time?

You can assemble it a few hours in advance, refrigerate it, and then bake it fresh before serving.

Can I use canned crab?

Yes, but make sure it’s high-quality and well-drained. Fresh or pasteurized jumbo lump crab is preferred.

Is this dish gluten-free?

As written, it’s not, because of the flour used in the roux. You can substitute with a gluten-free all-purpose flour.

How do I reheat leftovers?

Warm it in the oven at 350°F until heated through. Avoid microwaving to preserve the creamy texture.

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Conclusion

Cheesy Jumbo Lump Crab Au Gratin is an indulgent, comforting seafood dish that combines luxury and simplicity. With its velvety cheese sauce, tender crab meat, and irresistible golden crust, it’s perfect for cozy dinners or elegant gatherings. Whether you serve it as an appetizer or a main, it’s bound to leave everyone asking for seconds.

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