Crab & Artichoke Gratin

By gjramsey

Cuisine at Home

Feb. 2011

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

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