Appetizers / Snacks
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.
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.