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Crab Meat au Gratin

Crab meat au gratin combines lump crabmeat with a smooth cheddar cream sauce under a golden breadcrumb and Parmesan topping. It bakes in an 8x8-inch dish until bubbling around the edges and reaches 165°F in the center.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting 5 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the dish, sauce, and topping
  • 4 tbsp unsalted butter divided
  • 1 tsp unsalted butter divided
For the sauce
  • 0.25 cup yellow onion finely chopped
  • 3 tbsp all-purpose flour
  • 1.5 cup whole milk warmed
  • 0.5 cup heavy cream warmed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp cayenne pepper
  • 1 tbsp dry sherry
  • 1 tsp Worcestershire sauce
  • 1 cup sharp cheddar cheese shredded
For the crab
  • 1 lb lump crabmeat picked over for shells and gently patted dry
For the topping
  • 0.5 cup plain dry breadcrumbs
  • 0.25 cup Parmesan cheese finely grated

Equipment

  • 1 8x8-inch baking dish

Method
 

Prepare the dish
  1. Preheat the oven to 375°F.
  2. Grease an 8x8-inch baking dish with 1 teaspoon of the butter.
Make the sauce
  1. Melt 3 tablespoons of the butter in a medium saucepan over medium heat, add the onion, and cook for 3 to 4 minutes until softened.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and cream; cook, whisking, for 4 to 6 minutes until thick enough to coat the back of a spoon.
  4. Stir in the salt, black pepper, cayenne, sherry, and Worcestershire sauce, then stir in the cheddar until melted and smooth.
Combine the crab
  1. Gently fold the crabmeat into the sauce and spread the mixture in the prepared baking dish.
Top and bake
  1. Melt the remaining 1 tablespoon of butter, toss it with the breadcrumbs and Parmesan, and sprinkle the mixture evenly over the crab.
  2. Bake for 20 to 25 minutes until the topping is golden, the sauce bubbles around the edges, and the center reaches 165°F.
  3. Rest for 5 minutes before serving.

Notes

For the best texture, gently fold in the crab so the lump pieces stay intact. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free variation, use gluten-free flour and breadcrumbs.