Baked Jumbo Lump Crab with Gruyere Cheese


1 lb jumbo lump crab meat, picked over to remove any shell
2 tbs butter
2 scallions, minced
3 tbs fresh Italian parsley, finely chopped
3 tbs fresh chives, finely chopped
1 tbs fresh dill,or 1 tsp dried dill, finely chopped
kosher and black pepper to taste
juice of 1/2 lemon
1/2 cup sour cream
1/2 cup Gruyere cheese, grated
This is a unique recipe that pairs jumbo lump crab with Gruyere cheese, scallions, parsley, chives, dill and sour cream.

  • Pick over crab to remove any bits of cartilage.
  • In a frying pan melt butter over moderate heat.
  • Add the scallion, parsley, chives, and dill, then saute for about 2 minutes, stirring constantly.
  • Add the crab, salt, pepper, and lemon juice, and saute, being careful not to break up any of the lumps.
  • Remove from the heat and stir in the sour cream.
  • Gently place the crab mixture in a shallow buttered baking dish or in buttered individual ramekins and top with the grated cheese.
  • Heat in a preheated 400 degree oven for 10 minutes, then run under a broiler for a few seconds until the cheese is lightly browned.




15 min


10 min


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