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



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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

How to Make Crab and artichoke gratin


  • 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

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About Crab and artichoke gratin

Course/Dish: Seafood Appetizers

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