crostini are excellent dippers for this gratin. Make them by cutting 1/2 inch thick slices from a narrow baguette. Brush the slices with olive oil, spread onto a baking sheet and toast until golden and a 400° oven about 15 minutes.Unknown source
preheat oven to 400°. Coat a 1 quart baking dish with nonstick spray. Set aside
For the topping, mix Panko, 1/4 cup bread crumbs, parsley, and 1 tablespoon oil in a bowl. Set aside.
For the gratin, sauté scallions and Bell pepper in 1 tablespoon oil in a sauté pan over medium-high heat until soft, two minutes. Add garlic; cook 30 seconds. Deglaze pan with Sherry, then reduce until nearly evaporated. Stir in artichokes and cream; simmer one minute.
Add low-fat cream cheese, reduce heat to low and stir until melted. Off heat, stir in 1/2 cup Parmesan, zest, lemon juice, Dijon, tarragon, Tabasco, and Worcestershire.
Gently stir in crabmeat. Transfer mixture to prepare dish, sprinkle with topping, and bake until gratin is Golden, 25 to 30 minutes. Serve hot with crostini. Makes 12 servings