Description
This Cheesy Jumbo Lump Crab Au Gratin is a creamy, decadent seafood dish perfect for special occasions or a luxurious appetizer. Jumbo lump crab meat is combined with sharp cheddar, cream cheese, and a blend of seasonings, then baked to bubbly perfection with a golden Parmesan crust and garnished with fresh chives.
Ingredients
Scale
Seafood
- 1 pound jumbo lump crab meat
Dairy
- 1 ½ cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- ¾ cup heavy cream
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
Produce & Aromatics
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon chopped chives (for garnish)
Seasonings
- 1 teaspoon Cajun seasoning
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to get it ready for baking the au gratin dish.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the finely chopped shallots and minced garlic, sautéing them for about 3–4 minutes until softened and fragrant.
- Melt cream cheese: Lower the heat and add the softened cream cheese to the skillet. Stir constantly until it melts smoothly into the buttery shallot and garlic mixture.
- Add cream and seasonings: Pour in the heavy cream along with Dijon mustard and Cajun seasoning. Whisk gently and cook until the mixture thickens slightly.
- Incorporate cheddar and Parmesan: Stir in the shredded sharp cheddar cheese and a small handful of Parmesan cheese until melted and fully combined into a creamy sauce.
- Fold in crab meat: Gently fold the jumbo lump crab meat into the cheese sauce, taking care not to break up the lumps. Season the mixture with salt and black pepper to taste.
- Transfer to baking dish: Pour the crab and cheese mixture into a buttered oven-safe baking dish or skillet, spreading evenly.
- Add cheese topping: Sprinkle additional shredded cheddar and Parmesan cheese evenly over the top to create a delicious crust.
- Bake: Place the dish in the preheated oven and bake for 10–12 minutes until the mixture is bubbly and heated through.
- Broil for golden crust: Switch your oven to broil on high and broil the dish for 2–3 minutes, watching closely to achieve a golden brown, slightly crispy top.
- Garnish and serve: Remove from the oven, garnish with freshly chopped chives, and serve the crab au gratin hot for a rich and satisfying dish.
Notes
- Use fresh or high-quality crab meat for the best flavor and texture.
- Monitor closely during broiling to prevent burning the cheese topping.
- This dish pairs excellently with crusty bread or a simple green salad.
- You can adjust the Cajun seasoning to your spice preference or omit it for a milder flavor.
- For a lighter version, substitute half-and-half for heavy cream, though the texture will be less rich.
