Crabmeat Gratin with Mushrooms and Artichokes
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.
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 information
Yield
makes 4 to 6 servings
Ingredients
Cheesy Bread Crumb Topping
Crabmeat Gratin
Preparation
Cheesy Bread Crumb Topping
Step 1
Combine all the ingredients in a small bowl and set aside.
Crabmeat Gratin
Step 2
Preheat the oven to 400°F and butter 4 individual ramekins or a 1-quart baking dish.
Step 3
Melt the 1 tablespoon butter in a large skillet over medium-high heat. When it begins to bubble, add the onion, peppers, celery, artichokes, and garlic and sauté for about 3 minutes, stirring. When the vegetables have wilted and are just barely beginning to color, sprinkle in the flour and stir. Cook 2 minutes more, then whisk in the sherry and milk. Bring to a boil, whisking as it thickens. If the mixture becomes too thick (if it seizes up and pulls away from the side), add a little more milk to loosen.
Step 4
After about 2 minutes, add the cream and bring the mixture back to a boil, whisking the entire time. Lower the heat and simmer for about 5 minutes more, until the mixture is smooth and any raw flour taste is gone. Season to taste with salt, pepper, and hot sauce, then stir in the mustard, tarragon, lemon juice, and lemon zest. Remove from heat and set aside.
Step 5
Heat the olive oil in a medium sauté pan over medium-high heat and sauté the mushrooms until golden brown. Add the mushrooms to the cream sauce. Put the crabmeat in the mushroom sauté pan and heat until it is warmed through and the liquid has evaporated, about 2 minutes. Take one last look for shells at this point. Add scallions to the crabmeat mixture and stir, then remove from heat. Fold the crabmeat into the cream sauce. Taste and adjust seasonings—it may need more lemon juice.
Step 6
Divide the mixture among ramekins or pour it into the baking dish. Sprinkle with the topping and bake for 6–8 minutes, until browned and bubbly. Serve immediately.
