CRAB AND ARTICHOKE GRATIN
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
Provided by Lynnda Cloutier
Categories Seafood Appetizers
Number Of Ingredients 21
Steps:
- 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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