Baked Crab, Artichoke and Asiago Gratin

ingredients

1/4 cup butter
1 large clove garlic, crushed
1/4 cup flour
1-1/2 cups 10% cream
2 Tbsp. Medium-dry sherry
2 Tbsp. grated onion
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. freshly grated black pepper
Pinch freshly grated nutmeg
Pinch cayenne pepper
Pinch dry mustard
6 oz. grated Asiago cheese, divided
1 cup mayonnaise
1 14oz. can artichoke hearts, drained and finely chopped
1/2 lb. frozen or fresh Dungeness crab meat, chopped **
1/2 lb. fresh mushrooms, chopped

method

Heat a medium saucepan over medium-high heat. Add the butter and when bubbly, add the garlic and saute for 30 seconds. Sprinkle in the flour and stir until smooth.

Reduce the heat to medium and gradually add the cream. Continue to stir until smooth. Add the sherry, grated onion, Worcestershire sauce, salt, pepper, nutmeg, cayenne and mustard. Cook slowly until thickened.

Stir in half the grated Asiago cheese. When the cheese has melted, remove the pan from the heat. When the sauce has cooled, stir in the mayonnaise.

Pre-heat oven to 350° F. Butter a 1-quart gratin dish. Layer artichoke hearts, crab meat and mushrooms in the dish, spreading the sauce over the layers. Bake for 20 minutes. Remove from the oven and sprinkle with remaining half of the Asiago cheese. Return to the oven and bake for 10 minutes longer, until the cheese is melted.

Serve immediately with pita wedges, crackers or sliced baguette.

Harrowsmith Country Life, April 2008

** Harrowsmith points out that King Crab is in serious decline, so they opted to suggest Dungeness crab meat instead. Imitation crab, made from Pacific hake fish is another alternative.