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Crab Au Gratin - Image 2

Crab Au Gratin

Crab Au Gratin is a luxurious seafood dish featuring succulent crabmeat in a creamy cheese sauce, baked until golden and bubbly. Perfect for special occasions or a gourmet dinner at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lump crabmeat Fresh or high-quality canned
  • 2 tablespoons butter Unsalted
  • 2 tablespoons all-purpose flour
  • 1 cup milk Whole or 2%
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyère cheese Divided
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley Plus more for garnish
  • 1 teaspoon lemon juice Freshly squeezed
  • 1/2 teaspoon Old Bay seasoning Or to taste
  • Salt and pepper to taste

Equipment

  • Oven-safe baking dish
  • Saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
  2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid burning.
  3. Gradually whisk in the milk and heavy cream, continuing to stir until the sauce thickens, about 5 minutes.
  4. Remove the saucepan from heat. Stir in half of the Gruyère cheese, all of the Parmesan cheese, parsley, lemon juice, Old Bay seasoning, salt, and pepper until the cheese is melted and the sauce is smooth.
  5. Gently fold in the crabmeat, being careful not to break up the lumps.
  6. Pour the crab mixture into the prepared baking dish. Sprinkle the remaining Gruyère cheese on top.
  7. Bake for 20-25 minutes, or until the top is golden and bubbly.
  8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley.

Notes

Chef's Tips:
• For a richer flavor, use half-and-half instead of milk and cream
• Avoid overcooking the crabmeat to prevent it from becoming tough
• Serve with a light salad to balance the richness of the dish
Food Safety:
• Ensure crabmeat is fresh or properly canned to avoid foodborne illness
• Refrigerate leftovers promptly and consume within 3 days