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crab and artichoke gratin

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(2 ratings)

Ingredients For crab and artichoke gratin

  • 1 1/2 cup panko bread crumbs
  • 1/4 cup shredded parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 1/2 cup chopped scallions
  • 1/4 cup diced red bell pepper
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh garlic
  • 1/4 cup dry sherry
  • one can artichoke hearts, drained and chopped, 14 ounces
  • 1/2 cup heavy cream or half and half
  • 8 ounces low-fat cream cheese, cubed,(neufchatel
  • 1/2 cup shredded parmesan
  • 1 tablespoon minced lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dijon mustard
  • 2 teaspoons minced tarragon
  • 1 to 2 teaspoons tabasco sauce
  • 1/2 teaspoon worcestershire
  • two cans pasteurized crabmeat, drained, 6.5 ounces each
  • crostini

How To Make crab and artichoke gratin

  • 1
    preheat oven to 400°. Coat a 1 quart baking dish with nonstick spray. Set aside
  • 2
    For the topping, mix Panko, 1/4 cup bread crumbs, parsley, and 1 tablespoon oil in a bowl. Set aside.
  • 3
    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.
  • 4
    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.
  • 5
    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

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