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Ruth’s Chris Style Crab & Corn Au Gratin

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A decadent steakhouse side dish featuring sweet corn and lump crab meat baked in a rich, cheesy cream sauce.

Ingredients

Scale
  • 4 cups Corn kernels (Fresh, frozen, or canned—drain well!)
  • ½ lb Lump Crab Meat, picked over for shells
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-purpose flour
  • 1½ cups Heavy Cream
  • ½ cup Whole Milk
  • 1 tsp Sugar
  • 1 tsp Old Bay Seasoning
  • ¼ tsp White pepper
  • ½ cup Gruyère Cheese, shredded
  • ¼ cup Parmesan Cheese, grated
  • 2 tbsp Melted butter (optional topping)
  • ¼ cup Panko breadcrumbs (optional topping)
  • 1 tbsp Parsley (optional topping)

Instructions

  1. Prep: Preheat oven to 375°F (190°C). Lightly butter a baking dish.
  2. Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute (don't let it brown).
  3. Create the Cream Sauce: Slowly whisk in the heavy cream and milk until smooth. Simmer for 2 minutes until slightly thickened. Stir in the sugar, Old Bay, and white pepper.
  4. The 'Ruth's Chris' Secret Step: Add the corn to the sauce. Pro Tip: Take 1 cup of the corn/cream mixture out and blend it until smooth (use a blender or immersion blender). Stir it back into the pot. This creates that signature thick, silky texture!
  5. Cheesy Crab Fold: Remove from heat. Stir in the Gruyère and Parmesan until melted. GENTLY fold in the Lump Crab Meat. Be careful not to break up the big beautiful chunks!
  6. Bake: Transfer to the baking dish. Mix the Panko with melted butter and parsley (if using) and sprinkle on top. Bake uncovered for 25–30 minutes until bubbly and lightly golden brown.
  7. Serve: Let it rest for 5 minutes (so the sauce sets) before serving hot!

Find it online: https://cheerychop.com/ruths-chris-crab-corn-au-gratin/