Crab & Artichoke Gratin

Cuisine at Home Feb. 2011

Crab & Artichoke Gratin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Topping, combine

  • ½

    cup panko bread crumbs

  • ¼

    cup shredded Parmesan

  • 2

    Tbsp. chopped fresh parsley

  • 1

    Tbsp. olive oil

  • For the Gratin, Sauté:

  • ½

    cup chopped scallions

  • ¼

    cup diced red bell pepper

  • 1

    T. olive oil

  • 1

    tsp. minced fresh garlic

  • ¼

    cup dry sherry

  • Stir in:

  • 1

    can artichoke hearts, drained and chopped

  • ½

    cup heavy cream or half and half

  • 8

    oz Neufchatel, cubed

  • ½

    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

  • ½

    t. Worcestershire sauce

  • 2

    cans pasteurized crabmeat drained (6.5 oz) each

  • Crostini

Directions

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


Nutrition

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