Print

Crab Au Gratin: The Ultimate Cheesy Baked Crab Casserole

Crab Au Gratin: The Ultimate Cheesy Baked Crab Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the exquisite flavors of Crab Au Gratin: The Ultimate Cheesy Baked Crab Casserole, a dish that combines elegance with comfort. This recipe showcases tender lump crab meat enveloped in a rich, creamy cheese sauce made from a delightful blend of cheeses, all topped with a crispy layer of panko breadcrumbs. Perfect for family dinners or special occasions, this easy-to-make casserole is sure to impress your guests. Whether served as an appetizer or a main course, its impressive presentation and delicious flavors make it a must-try for any seafood lover.

Ingredients

Scale
  • 1 lb lump crab meat
  • 5 tbsp unsalted butter
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese (divided)
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground nutmeg
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a small bowl, melt 1 tablespoon of butter, then mix in panko breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
  3. Melt remaining butter in a saucepan over medium heat; sauté shallots and garlic until softened.
  4. Whisk in flour for about one minute before gradually adding milk and cream. Cook until thickened.
  5. Stir in cheeses and seasonings until melted and smooth.
  6. Gently fold in crab meat, then pour the mixture into the prepared dish and top with the panko mixture.
  7. Bake for 20–25 minutes until golden brown and bubbly.

Nutrition

Find it online: https://juliataste.com/crab-au-gratin-the-ultimate-cheesy-baked-crab-casserole/