Crabmeat Gratin with Mushrooms and Artichokes

Name: Crabmeat Gratin with Mushrooms and Artichokes
Yield: makes 4 to 6 servings
Ingredients: 1/2 cup dry bread crumbs; 2 tablespoons chopped parsley; 1 tablespoon butter, melted; 2 tablespoons olive oil; 1/4 cup grated Grana Padano or Parmesan cheese; 1 tablespoon butter, plus more for buttering dishes; 1/2 cup finely chopped onion; 1/4 cup finely chopped red or green bell pepper; 1/4 cup finely chopped celery; 1 (14-ounce) can artichoke hearts, drained and chopped, or 2 fresh artichoke bottoms, cooked until tender and diced (see cleaning artichokes, p. 300); 1 garlic clove, minced; 2 tablespoons flour; 1 tablespoon sherry or brandy, optional; 3/4 cup milk; 1/2 cup cream; Salt and pepper; Hot sauce; 1 tablespoon Dijon mustard; 1 teaspoon minced fresh tarragon; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 tablespoon olive oil; 1/4 pound button mushrooms, thinly sliced; 1 pound best-quality cooked crabmeat (lump, jumbo lump, or a combination of lump and claw); 1/4 cup finely chopped scallions

December 14, 2011

You can’t come to the French Quarter without being seduced by a rich, bubbling crabmeat gratin. This is my take on the traditional New Orleans dish—it’s luxurious and surprisingly simple to prepare. For the most elegant presentation, serve this in individual gratin dishes as a lunch or a first course for a special meal. This gratin gets added flavor and crunch from the topping, a Spicer staple.

Cooks' Note

Be sure to pick over the lump crabmeat (even if it's labeled as “precleaned”) before you begin cooking. Warming the meat is an important step, because any remaining shells will turn a bright, chalky white and be easy to see. Buying lump crabmeat is a luxury, after all, so you'll be glad you took the time to make the most of your splurge.

Recipe notes

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