CRAB AND ARTICHOKE GRATIN

Crab and artichoke gratin image

Provided by Lynnda Cloutier

Number Of Ingredients 21

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
crostini

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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