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Jumbo Lump Crab Au Gratin

A creamy and cheesy seafood dish featuring juicy lumps of crab in a rich sauce, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound jumbo lump crab meat (fresh or pasteurized)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream Can substitute with coconut cream for a Halal-friendly option.
  • 1 cup shredded cheddar cheese Can use a mix of cheeses like Gruyère and mozzarella.
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard Ensure it's Halal-compliant.
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup breadcrumbs (preferably panko) For extra crunch.
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, melt the butter.
  3. Add the flour and whisk continuously for about 1-2 minutes to create a roux.
  4. Gradually pour in the heavy cream, whisking until the mixture thickens, about 3-5 minutes.
  5. Stir in the Dijon mustard, garlic powder, salt, and pepper.
Cooking
  1. Lower the heat and add the shredded cheddar cheese, stirring until melted smoothly.
  2. Gently fold in the jumbo lump crab meat, taking care not to break it up too much.
  3. Pour the crab mixture into a greased baking dish and ensure it's evenly spread out.
  4. In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese, then sprinkle over the crab mixture.
  5. Bake for about 25-30 minutes or until the top is golden brown and the sauce is bubbly.
  6. Let it rest for a few minutes before garnishing with freshly chopped parsley and serving.

Notes

For substitutions, consider using Halal-friendly alternatives where applicable. Refrigerate leftovers in an airtight container for up to 2-3 days or freeze for 2 months. Reheat at 350°F (175°C) for 20-25 minutes.