Skip to main content
Advertising

Originally published Wednesday, February 6, 2013 at 5:30 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Crab and Hearts of Palm Gratin With Arugula and Cherry Salad

A recipe for a main dish and a side — Crab and Hearts of Palm Gratin With Arugula and Cherry Salad

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Serves 4

For the gratin:

2 14-ounce can artichoke hearts, drained

2 14-ounce can hearts of palm, drained

2 tablespoon chopped fresh thyme

Zest of 2 lemon

1 cup heavy cream

1 cup grated Fontina cheese

½ teaspoon ground white pepper

24 ounces lump crab meat

2/3 cup panko breadcrumbs

½ teaspoon sweet paprika

Pinch of salt

2 tablespoon butter, melted

For the salad:

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons maple syrup

4 cups baby arugula

½ cup fresh or dried cherries

4 tablespoons toasted almonds (optional)

Sea salt and ground black pepper

1. Heat the oven to 375 F. Place four shallow individual-sized casserole or gratin dishes on a baking sheet.

2. Chop the artichoke hearts and hearts of palm into 1/2-inch pieces. In a medium bowl, gently stir together the artichokes and hearts of palm with the thyme, lemon zest, cream, fontina, white pepper and crab. Spoon the mixture into the gratin dishes.

3. In a small bowl, stir together the breadcrumbs, paprika, salt and melted butter. Sprinkle over the gratins. Bake for 25 to 30 minutes, or until bubbling and golden.

4. While the gratins bake, make the salad. In a medium bowl, whisk together the olive oil, vinegar, mustard and maple syrup. Add the arugula, cherries and almonds and gently toss to coat. Serve topped with sea salt and black pepper.

From Alison Ladman, The Associated Press

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

Model displays homes' modern design options

Model displays homes' modern design options


Advertising