Au Gratin Recipe
Jumbo lump crabmeat baked in a rich creamy sauce and topped with melted cheddar cheese.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the au gratin.
- 2
- 3
Create a Roux
Whisk in the flour and cook for 2-3 minutes, stirring constantly until it forms a light blonde roux.
- 4
Add Cream
Gradually whisk in the heavy cream, ensuring there are no lumps. Continue cooking while whisking until the sauce thickens, about 5-7 minutes.
- 5
Season the Sauce
Stir in salt, black pepper, and Old Bay seasoning. Mix well to combine.
- 6
Incorporate Crab and Green Onions
Gently fold in the jumbo lump crabmeat and chopped green onions into the cream sauce. Be careful not to break apart the crabmeat too much.
Assembly and Baking
- 7
Prepare Baking Dish
Lightly grease a baking dish (about 9x9 inches) with butter or cooking spray.
- 8
Layer the Crab Mixture
Pour the crab and cream mixture into the prepared baking dish, spreading it evenly.
- 9
Add Cheese Topping
Sprinkle the shredded cheddar cheese evenly over the top of the crab mixture.
- 10
Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- 11
Cool and Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious crab au gratin!