Best Crab Gratin With Potatoes Leeks And Spinach Recipes

SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING

Steps:

• Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
• Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

CRAB GRATIN WITH POTATOES, LEEKS, AND SPINACH

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• Heat half of the olive oil in a small skillet over medium heat and sauté the leeks until wilted, about 7 minutes. Blend together with the crabmeat, mustard, chili powder, and Worcestershire sauce in a bowl and set aside. Heat the remaining olive oil in a saucepan over medium heat and sauté the spinach until most of the moisture has evaporated. Stir in the tarragon, salt, and white pepper. Remove from the heat, stir in the crab mixture, and set aside.
• To make the Mornay sauce, melt the butter in a skillet over medium heat. When it has stopped foaming, stir in the flour and cook, stirring, for 3 minutes. Whisk in the milk, nutmeg, zest, salt, and pepper. Add the Gruyère and sherry. Cook, stirring, until thickened. Remove from the heat and set over a pot of simmering water.
• In a small bowl, combine the bread crumbs and 1/2 cup of the Gruyère. Coat an 8-cup clay casserole or gratin dish with olive oil. Dust the bottom of the dish with the bread-crumb mixture. Line the dish with one-third of the potatoes, overlapping the slices lengthwise.
• Blend one-third of the Mornay sauce into crab mixture. Lightly salt and pepper the potatoes in the gratin dish and cover with half of the crab mixture. Add another one-third of the potatoes, then cover with the remaining crab mixture. Layer with the remaining potatoes and then the remaining Mornay sauce. Bake for 25 to 30 minutes. Top with 1/4 cup Gruyère and bake for 10 minutes, or until the potatoes are tender and the cheese is browned. Remove from the oven and let stand for 10 minutes before serving.

SPINACH AND LUMP CRABMEAT AU GRATIN

Steps:

• Preheat oven to 350 degrees.
• Microwave spinach according to package directions.
• Drain liquid and set aside.
• Melt butter in medium skillet.
• Add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much.
• Remove crab meat, leaving liquid in skillet.
• In same skillet, stir in flour and cook on low heat until well blended.
• Add Monterey Jack cheese and cream cheese, stirring on low heat until completely melted.
• Add Half and Half and seasonings, stirring continuously on medium heat until mixture begins to boil.
• Remove from heat immediately.
• Add spinach and crab meat and carefully fold into sauce.
• Pour into a 9x9 shallow casserole dish or 6 individual ramekins.
• Sprinikle shredded cheese on top and bake for 10 minutes or until is melted.

NAVA ATLAS'S SPINACH, LEEK AND POTATO MATZO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Cook, bake or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.
• Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes. Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly puréed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
• Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it. Stir in the cashew cream, dill and matzo meal. Season with salt and pepper.
• Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don't let them get mushy), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.
• Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos. Repeat, ending with a layer of matzo.
• Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve. If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

CRAB MEAT AU GRATIN

Steps:

• Preheat the broiler to high.
• Melt two tablespoons of the butter in a saucepan over medium heat. Add the flour and blend well. Do not brown. Add the milk and cook, stirring with a whisk, until blended and smooth. Season with cayenne pepper, nutmeg, salt and pepper.
• Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
• Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat. Add the shallots and cook them briefly until wilted. Add the crab meat and cook briefly, stirring gently. Sprinkle with the remaining sherry.
• Spoon the crab meat into a baking dish and smooth over with a spatula. Cover with the hot sauce and spoon it over with a rubber spatula. Sprinkle with the cheese.
• Place the dish under the broiler until golden brown and bubbling hot.

POTATO LEEK GRATIN

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

POTATO & LEEK GRATIN

Steps:

• Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
• Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
• Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.