Go Back
A close-up spoonful of creamy crab au gratin, showcasing the large pieces of jumbo lump crab meat in a rich cheese sauce.

Jumbo Lump Crab Au Gratin: The Ultimate Cheesy Baked Recipe

This Jumbo Lump Crab Au Gratin is the ultimate seafood indulgence. A rich, creamy cheese sauce made with Gruyère and sharp cheddar envelops sweet jumbo lump crab meat, all baked to golden, bubbly perfection. Perfect for a special occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Jumbo Lump Crab Meat picked over for any shells
  • 4 tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 8 oz Sharp White Cheddar Cheese shredded
  • 4 oz Gruyère Cheese shredded
  • 1 tsp Dijon Mustard
  • 2 tsp Worcestershire Sauce
  • 1/2 tsp Old Bay Seasoning
  • 1/4 tsp Cayenne Pepper
  • Salt and Freshly Ground Black Pepper to taste
  • 1/4 cup Grated Parmesan Cheese for topping
  • 1/2 tsp Paprika for topping

Equipment

  • 1 9-inch baking dish or individual ramekins
  • 1 Saucepan
  • 1 Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or 6 individual ramekins.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to form a blond roux.
  3. Slowly pour in the milk while whisking vigorously to prevent lumps. Once smooth, whisk in the heavy cream. Continue cooking, stirring often, until the sauce has thickened, about 5-7 minutes.
  4. Reduce the heat to low. Add the shredded cheddar and Gruyère cheese in handfuls, stirring until each batch is melted before adding the next. Once all the cheese is incorporated, remove from the heat. Stir in the Dijon mustard, Worcestershire sauce, Old Bay, and cayenne pepper. Season with salt and pepper to taste.
  5. Gently fold the jumbo lump crab meat into the cheese sauce, being careful not to break up the lumps.
  6. Pour the mixture into your prepared baking dish. Sprinkle the top evenly with grated Parmesan cheese and paprika.
  7. Bake for 20-25 minutes, or until the sauce is bubbly and the top is golden brown. Let it rest for 5-10 minutes before serving. Serve hot with toasted bread or crackers.

Notes

Pro Tip: For the smoothest sauce, bring your milk and cream to room temperature before adding them to the roux.
Make-Ahead: You can assemble the gratin up to one day in advance. Cover and refrigerate, then add 10-15 minutes to the baking time.