Crab & Artichoke Gratin

By tammy1365

Ingredients

• FOR THE TOPPING, COMBINE:
• 1 ⁄2 cup panko bread crumbs1⁄2 cup
• 1 ⁄4 cup shredded Parmesan1⁄4 cup
• 2 Tbsp. chopped fresh parsley2 Tbsp.
• 1 Tbsp. olive oil1 Tbsp.
• FOR THE GRATIN, SAUTÉ:
• 1 ⁄2 cup chopped scallions1⁄2 cup
• 1 ⁄4 cup diced red bell pepper1⁄4 cup
• 1 Tbsp. olive oil1 Tbsp.
• 1 tsp. minced fresh garlic1 tsp.
• 1 ⁄4 cup dry sherry1⁄4 cup
• STIR IN:
• 1 can artichoke hearts, drained, chopped (14 oz.)1 can
• 1 ⁄2 cup heavy cream or half-and-half1⁄2 cup
• 8 oz. neufchatel, cubed8 oz.
• 1 ⁄2 cup shredded Parmesan1⁄2 cup
• 1 Tbsp. minced lemon zest1 Tbsp.
• 1 Tbsp. fresh lemon juice1 Tbsp.
• 2 tsp. Dijon mustard2 tsp.
• 2 tsp. minced fresh tarragon2 tsp.
• 1 tsp. Tabasco sauce, or to taste1 tsp.
• 1 ⁄2 tsp. Worcestershire sauce1⁄2 tsp.
• 2 cans pasteurized crabmeat, drained (6.5 oz. each)2 cans
• Crostini

Preparation

Step 1

FOR THE TOPPING, COMBINE:

1⁄2 cup panko bread crumbs1⁄2 cup
1⁄4 cup shredded Parmesan1⁄4 cup
2 Tbsp. chopped fresh parsley2 Tbsp.
1 Tbsp. olive oil1 Tbsp.
FOR THE GRATIN, SAUTÉ:

1⁄2 cup chopped scallions1⁄2 cup
1⁄4 cup diced red bell pepper1⁄4 cup
1 Tbsp. olive oil1 Tbsp.
1 tsp. minced fresh garlic1 tsp.
1⁄4 cup dry sherry1⁄4 cup
STIR IN:

1 can artichoke hearts, drained, chopped (14 oz.)1 can
1⁄2 cup heavy cream or half-and-half1⁄2 cup
8 oz. neufchatel, cubed8 oz.
1⁄2 cup shredded Parmesan1⁄2 cup
1 Tbsp. minced lemon zest1 Tbsp.
1 Tbsp. fresh lemon juice1 Tbsp.
2 tsp. Dijon mustard2 tsp.
2 tsp. minced fresh tarragon2 tsp.
1 tsp. Tabasco sauce, or to taste1 tsp.
1⁄2 tsp. Worcestershire sauce1⁄2 tsp.
2 cans pasteurized crabmeat, drained (6.5 oz. each)2 cans
Crostini

Preheat 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 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 dip hot with crostini.

Nutrition Information
Per serving: 179 cal; 13g total fat (6g sat); 52mg chol; 447mg sodium; 7g carb; 1g fiber; 10g protein