Crab & Artichoke Gratin

Crab and Artichoke Gratin

We made a half-batch of this Friday night to have something to snack on over the weekend.  Finished eating the last of it today.  Takes about fifteen minutes of actual work, and it was delicious!

(Cuisine at Home, Issue 85, February 2011, pp 30-31.)


For the Topping:

• 1/2 C Panko Bread Crumbs
• 1/4 C Parmesan, shredded
• 2 Tbsp Parsley, chopped
• 1 Tbsp Olive Oil

For the Gratin:

• 1/2 C Scallions, chopped
• 1/4 C Red Bell Pepper, diced
• 1 Tbsp Olive Oil
• 1 tsp Garlic, minced
• 1/4 C Dry Sherry
• 14 oz Artichoke Hearts, drained & chopped
• 1/2 C Heavy Cream
• 8 oz Cream Cheese, cubed
• 1/2 C Parmesan, shredded
• 1 Tbsp Lemon Zest, minced
• 1 Tbsp Lemon Juice
• 2 tsp Dijon Mustard
• 2 tsp Tarragon, minced
• 1 tsp Tabasco Sauce
• 1/2 tsp Worcestershire Sauce
• 13 oz Pasteurized Crabmeat, drained

1. Preheat oven to 400 degrees. Spray Gratin dish with non-stick spray.
2. Combine Panko, Parmesan, Parsley and Olive Oil in a bowl and set aside.
3. Saute Scallions and Bell Pepper in 1 Tbsp oil over medium-high heat until soft, 2 minutes.  Add Garlic, cook 30 seconds.  Deglaze with Sherry, then reduce until nearly evaporated.
4. Stir in Artichokes and Cream, simmer 1 minute.
5. Add Cream Cheese, reduce heat to low, and stir until melted. Off heat, stir in Parmesan, Zest, Lemon Juice, Dijon, Tarragon, Tabasco and Worcestershire.
6. Gently fold in Crabmeat.  Transfer to Gratin dish, sprinkle with Topping, and bake until GBD, 25-30 minutes.  Serve with Crostini.