Cheesy Jumbo Lump Crab Au Gratin

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Rich, creamy, and irresistibly decadent, Cheesy Jumbo Lump Crab Au Gratin is the kind of dish that transforms any ordinary evening into a five-star dining experience. Brimming with sweet, delicate crab meat and bubbling cheese, this southern comfort classic feels both luxurious and homey—a rare balance that makes it a true crowd-pleaser. Whether you’re planning a special dinner or craving something cozy, this gratin offers bold flavor with minimal effort.

The blend of silky bechamel, sharp cheese, and buttery jumbo lump crab creates layers of indulgence that melt together perfectly in the oven. It’s finished under the broiler for that golden, bubbly top that adds both texture and visual appeal. One bite, and you’ll understand why this dish is a holiday and dinner party staple across coastal kitchens.

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

• Ultra-creamy and cheesy: The sauce is a triple blend of cheeses, creamy and luscious without being heavy.
• Loaded with real crab: Jumbo lump crab is the star here, adding luxury and natural sweetness.
• Easy elegance: Looks fancy, tastes gourmet, but the method is foolproof.
• Make-ahead friendly: Perfect to prep earlier in the day and bake when needed.
• Impressive but comforting: Everyone loves melty cheese—especially when paired with tender crab.

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What Kind of Crab Meat Should I Use?

The recipe calls for jumbo lump crab meat for good reason. It’s large, delicate, and slightly sweet, which makes each bite extra meaty and satisfying. However, if you’re on a budget or can’t find jumbo lump, a mix of lump and backfin crab will still give you a delicious result. Avoid imitation crab—its texture and flavor won’t hold up to the richness of the dish.

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Ingredients for the Cheesy Jumbo Lump Crab Au Gratin

• Jumbo lump crab meat: The hero of this dish, adding sweet seafood flavor and satisfying texture.
• Butter: Helps create the roux base and adds richness.
• All-purpose flour: Thickens the bechamel sauce.
• Whole milk: Gives body and creaminess to the gratin base.
• Heavy cream: Adds decadence and depth.
• Sharp white cheddar: Provides bold flavor and meltiness.
• Fontina cheese: Smooth and buttery, ideal for melting.
• Parmesan cheese: Nutty and salty, perfect for the gratin topping.
• Dijon mustard: Adds a subtle tang that balances richness.
• Worcestershire sauce: Enhances savory depth.
• Garlic: For aromatic flavor.
• Salt & black pepper: Essential seasonings.
• Fresh chives: For garnish and a hint of freshness.

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How To Make the Cheesy Jumbo Lump Crab Au Gratin

Step 1: Make the Roux Base

Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in 3 tablespoons of flour and stir continuously for 1-2 minutes until golden and smooth.

Step 2: Create the Cream Sauce

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream. Let it simmer for 3-5 minutes until slightly thickened. Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 minced garlic cloves.

Step 3: Melt the Cheeses

Lower the heat and stir in 1 cup shredded sharp white cheddar and 3/4 cup shredded Fontina until fully melted and velvety.

Step 4: Fold in the Crab

Gently fold in 1 pound of jumbo lump crab meat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Be careful not to break up the crab.

Step 5: Assemble the Dish

Pour the mixture into a buttered 1.5-quart baking dish. Top with 1/2 cup grated Parmesan cheese.

Step 6: Bake and Broil

Bake in a preheated 375°F oven for 15-18 minutes until bubbly. Broil for 2-3 minutes until golden brown on top.

Step 7: Garnish and Serve

Sprinkle with chopped fresh chives and serve hot with toasted baguette slices or over mashed potatoes.

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Serving Suggestions for Crab Au Gratin

This dish serves 4 people generously as a main course or up to 6 as an appetizer or side. Pair it with a crisp green salad, roasted vegetables, or garlic toast to round out the richness. It’s also fantastic with mashed potatoes or pasta for an ultra-indulgent meal.

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How to Store Cheesy Crab Au Gratin

Allow leftovers to cool completely before covering tightly and refrigerating. It keeps well in the fridge for up to 3 days. Reheat in a 325°F oven until warmed through. Freezing is not recommended due to the creamy base and delicate crab texture, which may separate when thawed.

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Frequently Asked Questions

1. Can I use canned crab meat?
Yes, but choose high-quality canned lump crab in water, not brine. Drain well and avoid overmixing to maintain texture.

2. Is it okay to prepare this in advance?
Absolutely. Assemble the dish, cover it tightly, and refrigerate for up to 12 hours. Bake just before serving.

3. What cheese substitutes can I use?
Gruyère or mozzarella can stand in for Fontina. Sharp cheddar is key, but Monterey Jack works in a pinch.

4. How do I avoid overcooking the crab?
Since the crab is pre-cooked, only heat it gently during mixing and baking. Overcooking can toughen the texture.

5. What wine pairs well with this dish?
A crisp Chardonnay, dry Riesling, or Sauvignon Blanc balances the richness beautifully.

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Want More Seafood Comfort Food Ideas?

If this cheesy crab au gratin hit the spot, try these next:

• Creamy Baked Onions with Asiago Cheese
• Creamy Crab and Shrimp Seafood Bisque
• Shrimp Broccoli Alfredo
• Cheesy Creamed Spinach
• The Best Crab Bisque

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