Crab and Artichoke Gratin

Crab and Artichoke Gratin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE TOPPING, COMBINE:

  • 1

    ⁄2 cup panko bread crumbs

  • 1

    ⁄4 cup shredded Parmesan

  • 2

    Tbsp. chopped fresh parsley

  • 1

    Tbsp. olive oil

  • FOR THE GRATIN, SAUTÉ:

  • 1

    ⁄2 cup chopped scallions

  • 1

    ⁄4 cup diced red bell pepper

  • 1

    Tbsp. olive oil

  • 1

    tsp. 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

    oz. reduced fat cream cheese, cubed

  • 1

    ⁄2 cup shredded Parmesan

  • 1

    Tbsp. minced lemon zest

  • 1

    Tbsp. fresh lemon juice

  • 2

    tsp. Dijon mustard

  • 2

    tsp. minced fresh tarragon

  • 1

    tsp. Tabasco sauce, or to taste

  • 1

    ⁄2 tsp. Worcestershire sauce

  • 2

    cans pasteurized crabmeat, drained (6.5 oz. each)

  • Crostini

Directions

reheat oven to 400°. Coat a 1-qt. baking dish with nonstick spray; set aside. For the topping, combine panko, ¼ cup Parmesan, parsley, and 1 Tbsp. oil in a bowl; set aside. For the gratin, sauté scallions and bell pepper in 1 Tbsp. oil in a sauté pan over medium-high heat until soft, 2 minutes. Add garlic; cook 30 seconds. Deglaze pan with sherry, then reduce until nearly evaporated. Stir in artichokes and cream; simmer 1 minute. Add cream cheese, 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 dip


Nutrition

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