Crème de Brie® Champagne and Crab Gratin

Crystal Lang


Absolutely delicious


☆☆☆☆☆ 0 votes

Makes: 4-8 Difficulty: Moderate
10 Min


  • ·
    1 (5 ounce) pkg. alouette® crème de brie® original 8 ounces lump crabmeat 1 tablespoon chopped garlic 4 ounces artichoke bottoms (diced) 2 tablespoons butter 2 tablespoons flour 4 ounces milk 4 ounces dry champagne 4 tablespoons panko

How to Make Crème de Brie® Champagne and Crab Gratin


  1. Heat broiler to 425°F
    In a medium sized saucepan, heat the butter over medium heat
    Add the flour to make a roux
    Add milk and cook for 3-4 minutes while stirring continually
    Add chopped garlic, artichoke bottoms, Alouette® Crème de Brie® and Champagne
    Bring to a light simmer
    Remove from heat and fold in the crabmeat
    Place in gratin dish or ovenproof casserole and top with Panko
    Place under broiler until golden brown
    Serve with crackers or toasted baguette slices

Printable Recipe Card

About Crème de Brie® Champagne and Crab Gratin

Course/Dish: Cheese Appetizers, Dips
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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