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Jumbo Lump Crab Au Gratin

Jumbo Lump Crab Au Gratin

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  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: Americaine

Description

Indulge in the decadent flavors of Jumbo Lump Crab Au Gratin. Discover a delicious seafood recipe fit for any occasion. Try it today!

Ingredients

Scale
  • 1 pound jumbo lump crabmeat
  • 4 tablespoons unsalted butter
  • 1 medium shallot, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon Old Bay seasoning
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

  1. Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish. Carefully inspect your jumbo lump crabmeat, gently picking through to remove any shell fragments while keeping the large lumps intact. This attention to detail makes a significant difference in your finished **Jumbo Lump Crab Au Gratin**. Set the crabmeat aside in a refrigerator while preparing the sauce.
  2. Step 2: Create the Base In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add the finely diced shallot and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it which would impart bitterness.
  3. Step 3: Make the Sauce Sprinkle the flour over the butter mixture, whisking constantly to create a smooth paste. Cook this roux for about 1 minute to remove the raw flour taste. Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken to a coat-the-back-of-a-spoon consistency.
  4. Step 4: Season and Add Cheese Remove the saucepan from heat and stir in the cayenne pepper, white pepper, Old Bay seasoning, Dijon mustard, and lemon juice. Add 1 cup of the Gruyère and 1/4 cup of the Parmesan cheese, stirring until completely melted and smooth. Taste and adjust seasoning with salt if needed, remembering that crab and cheese both contribute saltiness.
  5. Step 5: Incorporate the Crab Gently fold the crabmeat into the cheese sauce, using a rubber spatula with a light touch to maintain those precious jumbo lumps. Transfer this mixture to your prepared baking dish, spreading it evenly.
  6. Step 6: Add the Topping In a small bowl, combine the panko breadcrumbs, remaining butter (melted), olive oil, remaining Gruyère and Parmesan cheeses, and chopped parsley. Sprinkle this mixture evenly over the crab mixture, creating a uniform layer that will become golden and crispy.
  7. Step 7: Bake to Perfection Bake your **Jumbo Lump Crab Au Gratin** for 20-25 minutes until the sauce is bubbling around the edges and the top is golden brown. For an extra-crispy finish, place under the broiler for the final 1-2 minutes, watching carefully to prevent burning. Allow the dish to rest for 5 minutes before serving to let the flavors meld and the sauce to set slightly.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

Find it online: https://cookingcircuit.com/jumbo-lump-crab-au-gratin/