Indiana Functional Medicine at Carmel Clinic

Crab and Artichoke Gratin

Author: - Post Date: November 4, 2011

Crab and Artichoke Gratin

Makes 12 servings (@ 4 cups)

For the topping:

1/2 cup gluten free bread crumbs

1/4 cup shredded soy parmesan cheese

2 Tbsp. chopped fresh parsley

1 Tbsp. olive oil.

For the Gratin, saute:

1/2 cup chopped scallions

1/4 cup diced red bell pepper

1 Tbsp. olive oil

1 tsp. minced fresh garlic

1/4 cup dry sherry

Stir in:

1 can artichoke hearts drained and chopped (14 oz)

1/2 cup So Delicious plain Coconut coffee creamer

8 oz. soy cream cheese, cubed

1/2 cup shredded soy parmesan cheese

1 Tbsp. minced lemon zest

1 Tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 tsp. fresh tarragon

1-2 tsp. Tabasco sauce

1/2 tsp. Worcestershire sauce

13 oz. crabmeat, drained

Gluten Free crostini

Preheat oven to 400. Coat a 1 quart baking dish with solidified Coconut Oil (as you would Crisco), set aside.

For the topping, combine bread crumbs, 1/4 cup Parmesean, parsley and 1 Tbsp oil in a bowl, set aside.

For the gratin, saute scallions and bell pepper in 1 Tbsp. oil in a saute 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 creamer; simmer 1 minute.

Add soy cream cheese, reduce heat to low and stir until melted. Off heat, stir in 1/2 cup Parmesean, 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 with hot GF crostini.

(Crostini are excellent dippers for this gratin. Make them by baking your own with Gluten free flour, or buy ready made, cut into 1/2 inch thick slices from a narrow baguette. Brush the slices with olive oil, spread onto a baking sheet and toast until golden brown in a 400 degree oven, about 15 minutes.)