- 12
Ingredients
- For the topping combine:
- 1/2 cup panko bread crumbs
- 1/4 cup shredded Parmesan
- 2 T. fresh parsley
- 1 T. olive oil
- For the Gratin, Saute:
- 1/2 cup chopped scallions
- 1/4 cup diced red bell pepper
- 1 T. olive oil
- 1 t. minced fresh garlic
- 1/4 cup dry sherry
- Stir in:
- 1 can artichoke hearts, drained, chopped (14 oz.)
- 1/2 cup heavy cream or half and half
- 8 ounces neufchatel, cubed (or cream cheese)
- 1/2 cup Parmesan cheese, shredded
- 1 T. minced lemon zest
- 1 T. fresh lemon juice
- 2 t. Dijon mustard
- 2 t. minced fresh tarragon
- 1 - 2 t. Tabasco sauce
- 1/2 t. Worchestershire sauce
- 2 cans pasteurized crabmeat, drained (6.5 ounces each)
- Crostini
Preparation
Step 1
1. Preheat oven to 400 degrees. Coat a 1-quart baking dish with nonstick spray; set aside.
2. For the topping, combine panko, 1/4 cup Parmesan, parsley, and 1 T. oil in a bowl, set aside.
3. For the gratin, saute scallions and bell pepper in 1 T. oil in a saute pan over medium-high heat until soft, 2 minutes. Add garlic; cook 30 seconds. Deglaze pan with sherry, then reduce until nearly evaporated.
4. Stir in artichokes and cream; simmer 1 minute.
5. Add neufchatel, reduce heat to low, and stir until melted. Off heat, stir in 1/2 cup Parmesan, zest, lemon juicre, Dijon, tarragon, Tabasco, and Worcestershire.
6. Gently stir in crabmeat. Transfer mixture to prepared dish, sprinkle with topping, and bake until gratin is golden, 25 - 30 minutes. Serve hot with crostini.