This Jumbo Lump Crab Au Gratin recipe is incredible. Rich and a bit decadent…and all about the crab.
Pick yourself up some good quality lump crab meat (Gulf crab is amazing and so are Maryland blue crabs) at your local fish market and get ready to impress.
HOW TO MAKE JUMBO LUMP CRAB AU GRATIN
Making this dish is easy and fun! Watch us show you how to make one of the fanciest (but easiest) appetizers of all time!
We love Jumbo Lump Crab Au Gratin!
OTHER AMAZING CRAB DISHES
- Crab Beignets
- Southern Crab Cakes
- Sautéed Soft-Shell Crabs
- Crab Rangoon
- Crab and Spinach Dumplings
- Lump Crab and Tomato Salad
The ingredients in this amazing au gratin really help to elevate the star of the dish, which of course is the crab.
Every time we serve this dish to guests, it gets nothing but rave reviews. It’s really, really good.
HOW TO SELECT THE RIGHT TYPE OF CRAB MEAT FOR CRAB AU GRATIN
EXPERT TIP: Lump crab meat is a bit pricey, so I usually go with a mix of lump crab and regular crab meat.
But, always go with quality.
Be sure to pick the crab over to remove any excess cartilage. I usually do this twice, just to make sure.
This sauce is rich and creamy, and the perfect compliment to the fresh crab.
Just place the crab in the bottom of the pan, and then pour that amazing sauce right on top.
Oh, yes…here we go.
Top it off with a combination of your favorite types of creamy, melting cheese.
USE A GOOD MELTING CHEESE, SUCH AS FONTINA, FOR CRAB AU GRATIN
Our favorite is a blend of Gruyere and Fontina. But, Monterey Jack, or Emmentaler, or even mozzarella will work. To learn all about the amazing History of Cheese, read this awesome article from the National Historic Cheesemaking Center.
And we love to serve these in individual cast iron skillets. But you can also use 1 large skillet when serving a group. It’s is beautiful in presentation, too!
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.. Crab lovers rejoice!
What’s not to love with jumbo lump crab meat, Gruyere cheese and a little Cayenne for good measure?
Sinfully good!
Another one of our most favorite crab dishes is our incredible Southern Crab Cakes. It’s one of our most popular dishes on the site!
Now, it’s time to make this amazing Jumbo Lump Crab Au Gratin recipe! And don’t forget to take a picture, post it to Instagram and tag @howtofeedaloon and #howtofeedaloon
Jumbo Lump Crab Au Gratin
Video
Ingredients
- ½ cup unsalted butter 1 stick
- 1 medium onion finely chopped
- 1 celery rib finely chopped
- 2 tablespoon green onions sliced, save some for garnish
- 1 cloves garlic minced
- 2 large egg yolks slightly beaten
- 1 12 oz. can evaporated milk
- 2 tablespoon all-purpose flour
- Juice of one lemon
- 1 teaspoon hot sauce
- 1 teaspoon Kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ½ cup Gruyere cheese grated
- ½ cup Fontina cheese grated
- 1 lb lump crab meat picked over for shells and cartilage
Instructions
- Pre-heat the oven to 350°F.
- Melt the butter in a large skillet over medium-high heat.
- Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
- While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
- 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. About 2 minutes.
- Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
- Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems too thick, add a little water or milk to thin...should be the consistency of thick creamed soup).
- Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
- Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps. Or, pour into 1 large cast iron skillet, or 8"x8" baking dish.
- Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
- 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!!).
- Remove from the oven, sprinkle with the green onions (green parts), and serve at once!
Notes
Nutrition
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Leslie Maher says
e loved this recipe and it was truly decadent with the Gruyere! You two nailed it as usual with your great recipes!
I need your help however and ASAP
Can I make this ahead of time ( like hours before) and just bake when ready? Will it compromise the integrity of the dish?
I have guests and want to serve this but won’t have time to prepare it immediately before. Please HELP
Kris Longwell says
Hi Leslie! Yes! You can make up to 6 hours in advance. If chilled, you may need bake it a bit longer…just until golden and nice and bubbly. If browning too much, cover with foil! So glad you enjoyed the dish! Have fun and good luck with your gathering! Sounds awesome! Let us know how it all turns out! Best, Kris & Wesley
Chef Stev says
Made this tonight for Valentine’s Day Dinner. Embellished a bit by doubling recipe, adding 12 oz of chopped langoustine tail, a pound of chopped shrimp, and a shake or two of Old Bay. It was amazing! Thanks for such a wonderfully rich, elegant recipe! Outstanding!!!
Kris Longwell says
Hey Chef Stev! Sorry for the delayed reply but we are so so happy you made the lump crab au gratin and made it your own! Your additions have us drooling!!! Thank you SO MUCH for sharing and for the wonderful review! That honestly means so much to us! Please stay in touch! Best, Kris & Wesley
Geri Reski says
What did you serve with it?
Alan says
I made it. Wonderful. Directions could be clearer though.
Kat Sampaga says
Can you freeze Crab au Gratin and bake for a later day?
Kris Longwell says
Hi Kat! We know people have frozen this dish before, and, as far as we know, had success. You do run the risk when freezing cream or cheese that it will change somewhat in texture, and maybe even a bit in taste. You could certainly freeze the crab, and then thaw and assemble close to serving time. Hope this helps!! Best, Kris & Wesley
Sara says
This was so incredibly tasty! We left out the hot sauce and just put a pinch of cayenne in since we can’t eat spicy food. Will make again!
Kris Longwell says
Hi Sara! Yay! We are so so happy you enjoyed the lump crab au gratin! Thank you so so much for sharing and for the GREAT review. That means the world to us! Please stay in touch! All the best, Kris & Wesley
Dave says
This is my favorite recipe! I’ve made this twice before, & am making it again tonight. It freezes well, too. This is decadent, and pretty easy to make. Love love love it!
Kris Longwell says
Dave!!! That is so awesome! We LOVE that you are enjoying the crab au gratin dish! We agree…it’s pretty spectacular! Thank you, as always, for sharing and for the GREAT review! That honestly means so very much to us! Have a GREAT weekend! Kris & Wesley
Stephanie King says
Hi guys! I made this last night and received rave reviews. It is a total hit and I highly recommend this recipe to anyone. We live in New Orleans and have had this dish in many different restaurants, but my wife declared this was one of the best crab au gratins she has ever had. I did omit most of the lemon juice because my wife isn’t a big fan, but thats one of the things that made this so awesome…the adaptability.
Thanks for another amazing recipe. Love watching you two in the kitchen together. Keep the good food coming and keep on being fabulous!
Kris Longwell says
Hi Stephanie! We are sooooo thrilled you and your wife love the crab au gratin! And we appreciate so much you letting us know and for the wonderful review!! That always means the world to us! Please give our love to you beautiful wife! xoxo Kris & Wesley