Cheesy Jumbo Lump Crab Au Gratin

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Golden, bubbling, and irresistibly rich, Cheesy Jumbo Lump Crab Au Gratin is the ultimate seafood indulgence. Whether you’re preparing a cozy dinner for two or impressing guests at your next gathering, this dish is a surefire showstopper. Packed with tender jumbo lump crab meat, layers of gooey cheese, and a touch of Southern charm, it’s the perfect blend of comfort and elegance in one skillet.

The beauty of this crab au gratin lies in its balance of decadence and simplicity. The creamy base hugs every bit of crab while the cheesy crust broils into a golden masterpiece. It’s a dish that feels like home yet tastes like something from a high-end coastal bistro.

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What Kind of Crab Meat Should I Use?

For the best flavor and texture, go with jumbo lump crab meat. It’s sweet, delicate, and comes in large, impressive chunks that really shine in this recipe. You can use fresh or pasteurized, but make sure it’s picked clean of shells. Avoid imitation crab for this dish—it simply won’t deliver the same luxurious bite.

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Ingredients for the Cheesy Jumbo Lump Crab Au Gratin

Jumbo Lump Crab Meat – The star of the show. Sweet, tender chunks of crab add rich seafood flavor and a luscious texture.

Sharp Cheddar Cheese – Melts beautifully and adds bold, tangy depth to balance the creaminess.

Cream Cheese – Helps create a velvety base that ties everything together.

Heavy Cream – Adds richness and helps the sauce thicken without curdling.

Butter – For sautéing the aromatics and adding flavor to the roux.

Garlic & Shallots – These add savory layers of flavor without overpowering the crab.

Cajun Seasoning – Brings just the right hint of spice and Southern flair.

Dijon Mustard – Offers a sharp, tangy kick that enhances the depth of the sauce.

Parmesan Cheese – Adds a salty, nutty finish to the topping.

Chopped Chives – For garnish and a pop of fresh, oniony brightness.

Salt & Pepper – Essential to balance and enhance every other flavor in the mix.

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How To Make the Cheesy Jumbo Lump Crab Au Gratin

Step 1: Sauté Aromatics

In a large skillet over medium heat, melt the butter. Add finely chopped shallots and garlic, cooking until fragrant and softened—about 3–4 minutes.

Step 2: Build the Creamy Base

Lower the heat and stir in the cream cheese. Once melted and smooth, pour in the heavy cream, Dijon mustard, and Cajun seasoning. Whisk gently until fully combined and slightly thickened.

Step 3: Add the Cheeses

Gradually add shredded sharp cheddar to the skillet, stirring constantly until fully melted into the sauce. Toss in a small handful of Parmesan for extra richness.

Step 4: Fold in the Crab

Gently fold in the jumbo lump crab meat, being careful not to break up the delicate chunks. Stir just enough to coat the crab with the sauce. Season to taste with salt and pepper.

Step 5: Bake and Broil

Transfer the mixture to a buttered oven-safe dish or cast iron skillet. Sprinkle additional cheddar and Parmesan on top. Bake at 375°F for 10–12 minutes, then broil on high for 2–3 minutes until bubbly and golden brown.

Step 6: Garnish and Serve

Remove from the oven, let rest briefly, and garnish with chopped chives. Serve hot with crusty bread, crackers, or alongside a fresh salad.

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How to Serve and Store Cheesy Crab Au Gratin

This dish is best served hot and bubbly right out of the oven. Pair it with toasted baguette slices, buttery crackers, or even a light arugula salad to cut through the richness. It’s elegant enough for holiday dinners but comforting enough for a cozy night in.

To store leftovers, let the dish cool completely, then cover and refrigerate for up to 3 days. Reheat gently in the oven at 300°F until warmed through. Avoid microwaving to keep the texture of the crab and cheese intact.

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Frequently Asked Questions

How can I tell if my crab meat is fresh?

Fresh crab meat should smell slightly sweet, not fishy. If you’re using pasteurized, check the expiration date and always refrigerate it properly.

Can I make this dish ahead of time?

Yes! Prepare everything up until the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed and broil just before serving.

What if I don’t have Cajun seasoning?

You can mix paprika, garlic powder, onion powder, cayenne, thyme, and oregano for a quick homemade version—or simply use a bit of Old Bay.

Is there a low-fat version of this recipe?

You can swap in half-and-half for heavy cream and reduced-fat cheeses, but note that the dish will be slightly less rich.

Can I freeze crab au gratin?

It’s not recommended. The creamy sauce and crab texture don’t hold up well after freezing and thawing.

What wine pairs best with crab au gratin?

A crisp white like Chardonnay or Sauvignon Blanc complements the creamy richness without overpowering the crab.

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Want More Seafood Ideas?

If you loved this Cheesy Jumbo Lump Crab Au Gratin, you’ll definitely want to try these seafood-inspired favorites:

• Baked Crab Legs in Butter Sauce for a melt-in-your-mouth main dish.
• Creamy Garlic Butter Shrimp Scampi Lasagna that layers pasta and bold seafood flavors.
• Creamy Shrimp Chowder when you want something comforting and spoonable.
• Easy Creamy Polenta Shrimp for something smooth and elegant.
• Best Marinated Grilled Shrimp if you’re firing up the grill and need a bold seafood skewer.

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And let me know in the comments how yours turned out. Did you add extra spice? Swap out the cheese? Serve it with pasta?

I love seeing how you make these recipes your own. Ask away if you have questions—let’s make magic in the kitchen together.

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