Bring the steakhouse experience home with this Ruth’s Chris Style Crab & Corn Au Gratin. Sweet corn and tender lump crab meat are folded into a rich, creamy cheese sauce, then baked until hot, bubbly, and beautifully golden. This indulgent Crab & Corn Au Gratin makes the perfect side dish for steak, seafood, or holiday dinners.
⏱️ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
🛒 Ingredients
The Base
- 4 cups corn kernels (fresh, frozen, or canned, well drained)
- 1/2 lb lump crab meat, picked over for shells
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups heavy cream
- 1/2 cup whole milk
- 1 tsp sugar
- 1 tsp Old Bay seasoning
- 1/4 tsp white pepper
The Cheesy Finish
- 1/2 cup Gruyère cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated
Optional Crispy Topping
- 2 tbsp melted butter
- 1/4 cup panko breadcrumbs
- 1 tbsp fresh parsley, chopped
👩🍳 How to Make It
1. Prepare the Baking Dish
Preheat the oven to 375°F (190°C). Lightly butter a medium baking dish and set it aside.
2. Make the Cream Sauce
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly without allowing it to brown. Gradually whisk in the heavy cream and whole milk until completely smooth. Simmer for 2–3 minutes until the sauce begins to thicken. Stir in the sugar, Old Bay seasoning, and white pepper.
3. Create the Signature Creamy Texture
Stir the corn into the sauce. For an extra silky consistency, transfer about 1 cup of the corn mixture to a blender or use an immersion blender until smooth. Return the purée to the saucepan and stir well to create a rich, velvety texture.
4. Add the Cheese and Crab
Remove the saucepan from the heat. Stir in the shredded Gruyère and grated Parmesan until fully melted and smooth. Gently fold in the lump crab meat, taking care to keep the large pieces intact.
5. Bake Until Golden
Transfer the mixture to the prepared baking dish. If using the topping, combine the melted butter, panko breadcrumbs, and chopped parsley, then sprinkle evenly over the surface. Bake uncovered for 25–30 minutes, or until bubbling around the edges and lightly golden on top.
6. Rest and Serve
Allow the gratin to rest for about 5 minutes before serving. This helps the sauce set while keeping every bite rich, creamy, and perfectly scoopable.
🥗 Nutrition (Per Serving)
Calories: Approximately 460 kcal
Protein: Approximately 18g
