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Crab & Artichoke Gratin

By

Cuisine at Home

Feb. 2011

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Ingredients

  • For the Gratin, Sauté:
  • For the Topping, combine
  • 1/2 cup panko bread crumbs
  • 1/4 cup shredded Parmesan
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. olive oil
  • 1/2 cup chopped scallions
  • 1/4 cup diced red bell pepper
  • 1 T. olive oil
  • 1 tsp. minced fresh garlic
  • 1/4 cup dry sherry
  • Stir in:
  • 1 can artichoke hearts, drained and chopped
  • 1/2 cup heavy cream or half and half
  • 8 oz Neufchatel, cubed
  • 1/2 cup shredded Parmesan
  • 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. Worcestershire sauce
  • 2 cans pasteurized crabmeat drained (6.5 oz) each
  • Crostini

Details

Preparation

Step 1

Preheat oven to 400 degrees. Coat a 1 quart baking dish with nonstick spray, set aside For the topping, combine panko, ¼ cup Parmesan, parsley, and 1 T. oil in a bowl; set aside
For the gratin, sauté scallions and bell pepper in 1 T. oil in a sauté pan over medium high heat until soft, 2 minutes. Add garlic; cook 30 seconds. Deglaze pan with sherry, and then reduce until nearly evaporated.
Stir in artichokes and cream; simmer 1 minute.
Add Neufchatel, reduce heat to low and stir until melted. Off heat, stir in ½ cup parmesan, zest, lemon juice, Dijon, tarragon, Tabasco, and Worcestershire.
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

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