Lunch / Dinner
Crab & Artichoke Gratin
With its first-rate food and party atmosphere, New Orleans is a city like no other. Start your party off with a scrumptious, easy-to-make, crab gratin. In true New Orleans fashion, it’s rich and indulgent. Instead of using the typical canned crabmeat found near the canned tuna, use the good stuff — pasteurized crabmeat.
FOR THE TOPPING, COMBINE:
FOR THE GRATIN, SAUTÉ:
Crostini are excellent dippers for this gratin. Make them by cutting ½-inch-thick slices from a narrow baguette. Brush the slices with olive oil, spread onto a baking sheet, and toast until golden in a 400-degree oven, about 15 minutes.
Preheat oven to 400°. Coat a 1-qt. baking dish with nonstick spray; set aside.
For the topping, combine panko, ¼ cup Parmesan, parsley, and 1 Tbsp. oil in a bowl; set aside.
For the gratin, sauté scallions and bell pepper in 1 Tbsp. oil in a sauté pan over medium-high heat until soft, 2 minutes. Add garlic; cook 30 seconds. Deglaze pan with sherry, then reduce until nearly evaporated.
Stir in artichokes and cream; simmer 1 minute.
Add neufchatel, reduce heat to low, and stir until melted. Off heat, stir in ½ cup Parmesan, zest, lemon juice, Dijon, tarragon, Tabasco, and Worcestershire.
Gently stir in crabmeat. Transfer mixture to prepared dish, sprinkle with topping, and bake until gratin is golden, 25–30 minutes. Serve dip hot with crostini.
To keep the crabmeat in large chunks, gently stir the pieces into the pan off heat.
Panko bread crumbs provide a light crispy texture, but plain bread crumbs will work, too.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 447mg 18%
Carbs 7g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.