Description
A creamy, rich dish featuring jumbo lump crab meat, sharp cheddar cheese, and a golden breadcrumb topping, perfect for gatherings.
Ingredients
- 1 pound jumbo lump crab meat
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- ½ cup breadcrumbs
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Check the crab meat for any shells and set it aside.
- Melt the butter in a medium pan over medium heat. Add flour and whisk continuously for about 1 minute until golden.
- Whisk in the milk and heavy cream, stirring until the mixture is smooth and thickened, about 3-4 minutes.
- Stir in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well.
- Remove from heat and fold in ¾ cup of the shredded cheese until melted and smooth.
- Gently fold the crab meat into the cheese mixture, being careful not to break it up.
- Pour the mixture into a greased baking dish.
- Combine the breadcrumbs with the remaining cheese in a small bowl and sprinkle evenly over the crab mixture.
- Bake for 25-30 minutes until the top is golden and bubbly.
- Remove from the oven, garnish with chopped parsley if desired, and serve hot.
Notes
Using fresh crab meat enhances flavor. Pair with a simple side salad for brightness.
