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Charred Cajun trinity veggie bits and garlic inject a sophisticated, smoky finish into each bite of my scrumptious crab au gratin, y'all!! Super creamy with a velvety two-cheese blend, this fresh-out-of-the-oven showpiece is a stunner worth sharing. Yep and yay...
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It's Saturday Night Special...
Crab au gratin is a classic New Orleans-area dish that features local blue crab meat in a cheesy cream sauce. Many fine area restaurants serve the baked dish as an appetizer or entree, generally with crackers or toasted French bread.
My home-cooked version pulls out ALL of the stops too, y'all!! I use jumbo lump meat, so each spoonful is overflowing with fresh, premium crab flavor and texture. I take my time browning the chopped onion, bell pepper, celery, and garlic to ensure that distinctive South Louisiana flavors are pulled throughout the cheese mixture. And, I use my trusty cheddar and pepper Jack cheese blend to create a luscious, multi-faceted, flavor-popping finish.
So, this Cajun crab au gratin recipe is an at-home dish that's truly Saturday night special, y'all. Its restaurant-quality presentation and refined flavor profile make it perfect for a friendly get-together or romantic dinner. Indeed.
Crab Au Gratin Ingredient Essentials & Substitutions
- Jumbo lump crab meat is the best you can buy for this recipe. Use it if you want to experience this restaurant-quality recipe as intended. However, go ahead and make the dish if you only have lump or crab claw meat, as the crab gratin will still be delicious.
- The blend of pepper Jack and sharp cheddar cheeses makes this version stand out. That said, use only cheddar if that's what you have.
- Fresh lemon juice and zest awaken the rest of the ingredients, creating a harmonious balance with flavor ups and downs that hit the tongue in all the right places.
- The Cajun trinity veggies of chopped onion, bell pepper, and celery create the distinctive South Louisiana base flavor profile. Along with the garlic, these browned veggies inject each bite of this creamy crab au gratin with a deep, rich almost smoky contrast that electrifies the palate. The recipe is just not the same without them.
How to Make Crab Au Gratin
To begin the recipe, sprinkle the dried seasonings, lemon juice, and zest over the jumbo lump crab meat.
Stir to combine, then set aside.
Heat the oil and butter in a cast iron skillet or medium saucepan over medium heat.
When the butter melts, add the chopped yellow onion, green bell pepper, and celery to the pan.
Brown the veggies, stirring often.
When the veggies are browned, turn the heat down to low. Then, add the garlic, and cook for just another minute.
Now, stir the flour into the browned veggie mixture.
It will look like the picture below when fully combined.
Pour the evaporated milk or heavy cream into the skillet.
Then, use a wire whisk to incorporate the mixture fully.
Now, add the sharp cheddar and pepper Jack cheeses to the mixture, and stir to combine.
Finally, stir the seasoned jumbo lump crab meat into the cheese mixture. Transfer to the oven, and bake until golden brown and bubbly.
And that's it, y'all!!
The aromas that escape from the oven while this crab au gratin bakes to piping hot bliss testify to the fact that something special is on its way to your mouth!! And, once you take your first bite you realize that you may never want there to be a last, cause this crabby, creamy, cheesy deliciousness is straight gourmet. For sure.
Share with those whose love for you is as deep and warm as it is light and easy. And see y'all on the yum side...
More Amazing South Louisiana Seafood Recipes
NOTE: This post was originally published on August 25, 2017, and was updated and republished on March 18, 2025.
Crab Au Gratin Cajun-Style with Jumbo Lump
Ingredients
For the Seasoned Crab
- 1 pound jumbo lump crab meat picked through for shells
- 1 tablespoon dried parsley flakes
- ¼ teaspoon paprika
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- salt, black pepper, and cayenne to taste I used about ½ teaspoon salt, ¼ black pepper, and ⅛ teaspoon cayenne
For the Crab Au Gratin
- 2 tablespoons butter
- 2 tablespoons high-heat olive oil I use this one
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 fresh celery ribs, trimmed and chopped
- 1 tablespoon minced garlic about 4 medium-sized cloves
- 2 tablespoons all-purpose flour I used Great Value gluten free
- 1 12-ounce can evaporated milk can also use milk, half and half, or heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded pepper Jack cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Pour the dried parsley flakes, paprika, lemon juice, zest, salt, black pepper, and cayenne over the crab in a bowl. Toss to combine, then set aside.
- Heat the oil and butter over medium heat in a large skillet or pan.
- When the butter melts, add the chopped onion, bell pepper, and celery to the skillet.
- Cook until the vegetables brown, stirring often.
- Turn the heat down to low.
- Stir the garlic into the mixture, and cook until fragrant, about one more minute.
- Add the AP flour to the skillet, and stir for about one continuous minute, or until the flour is incorporated fully into the vegetable mixture.
- Stir the milk into the mixture, then add the cheddar and pepper Jack.
- When the cheeses melt, stir the seasoned crab into the mixture.
- Use heavy oven mitts to transfer the skillet from the stove to the oven.
- Bake for 15 to 20 minutes, or until the crab au gratin is golden brown and bubby.
- Let stand for at least 5 minutes before serving.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
