Jumbo Lump Crab Au Gratin

This Jumbo Lump Crab Au Gratin recipe is incredible.   Rich and decadent…and all about the crab.    Pick yourself up some good quality lump crab meat (Gulf crab is amazing) at your local fish market.

crab-au gratin recipe

Make this dish and be prepared for lots of ‘oohs’ and ‘ahh’s’.  It’s not for the faint of heart, and one serving is a wonderful appetizer, probably for 2 – 4 people.  But, boy oh boy, is it good.

jumbo crab-au gratin recipe

What’s not to love with jumbo lump crab meat, Gruyere cheese and a little Cayenne for good measure?  Sinfully good!

Make Jumbo Lump Crab Au Gratin!

5.0 from 1 reviews
Jumbo Lump Crab Au Gratin
 
Prep time
Cook time
Total time
 
This jumbo lump crab au gratin is decadent and incredibly delicious. Serve as a wonderful first coarse. The crab, of course, is the star here, but complimented beautifully with the Gruyere and seasonings.
Author:
Recipe type: Appetizer
Cuisine: Seafood
Serves: 4 - 6
Ingredients
  • ½ cup (1 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoon chopped green onions (mostly just the white parts), plus another 1 tablespoon of minced (green parts...for garnish)
  • 1 garlic clove, minced
  • 2 large egg yolks, slightly beaten
  • 1 12 oz. can evaporated milk
  • ¼ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon of freshly ground black pepper
  • 2 cups (8 ounces) grated Gruyere cheese
  • 1 lb jumbo lump crab meat, picked over for shells and cartilage
Instructions
  1. Pre-heat the oven to 350 F.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
  4. While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
  5. Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown.
  6. Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
  7. Stir in the salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems to thick, add a little milk to thin...should be the consistency of thick creamed soup).
  8. Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
  9. Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps.
  10. Top evenly over the four with the cheese sauce, then sprinkle with the remaining grated cheese.
  11. Bake until bubbly/ about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes (keep an eye on this...don't let it burn!!).
  12. Remove from the oven, sprinkle with the green onions (green parts), and serve at once!

 

 

10 Comments

  • I wanted to make something special for our anniversary but we din’t have Gruyere or condensed milk so I was going to sear some scallops but Regina thought this sounded good (she loves crab) so she basically put it together and it did not disappoint! A mixture of cheddar and Monterrey jack and some half & half and we were there! Very tasty with a couple extra trays for tomorrow! Might be extra tasty with a splash of sherry but versatile no doubt! Thanks for sharing!

    • That sounds wonderful, John! And Happy Anniversary! Kuddos to Regina for making those awesome tweaks! Best to you both, and thanks so much for letting us know. Please stay in touch! Best, Kris & Wesley

  • I stubbled upon your website when I googled “crab meat au gratin”. I made this tonight and it was yummy. I live out in the country so gruyere was no available. I substituted and Italian blend and Havarti. I love gruyere but I think the subtle flavors of the cheese worked well. I also substituted no salt Tony Chachere’s for the cayenne pepper. Everyone in Louisiana is addicted to Tonys.

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