Crab and artichoke gratin

Lynnda Cloutier


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 votes


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


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

About this Recipe

Course/Dish: Seafood Appetizers