Ingredients
Scale
- The Base:
- 4 cups Corn kernels (Fresh, frozen, or canned—drain well!)
- ½ lb Lump Crab Meat, picked over for shells (the star of the show)
- 2 tbsp Unsalted Butter
- 2 tbsp All-purpose flour
- 1½ cups Heavy Cream (Do not swap for milk—this is the secret!)
- ½ cup Whole Milk
- 1 tsp Sugar (enhances the corn's natural sweetness)
- 1 tsp Old Bay Seasoning (replaces plain salt for the seafood version)
- ¼ tsp White pepper
- The Cheesy Finish:
- ½ cup Gruyère Cheese, shredded (Nutty and melts perfectly)
- ¼ cup Parmesan Cheese, grated
- Optional Topping: 2 tbsp Melted butter + ¼ cup Panko breadcrumbs + 1 tbsp Parsley
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly butter a baking dish.
- 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).
- 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.
- 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!
- 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!
- 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.
- Serve: Let it rest for 5 minutes (so the sauce sets) before serving hot!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Method: Side Dish
- Cuisine: American