CrÈme De Brie Champagne And Crab Gratin Food

CRèME DE BRIE® CHAMPAGNE AND CRAB GRATIN

Steps:

• Heat broiler to 425°F In a medium sized saucepan, heat the butter over medium heat Add the flour to make a roux Add milk and cook for 3-4 minutes while stirring continually Add chopped garlic, artichoke bottoms, Alouette® Crème de Brie® and Champagne Bring to a light simmer Remove from heat and fold in the crabmeat Place in gratin dish or ovenproof casserole and top with Panko Place under broiler until golden brown Serve with crackers or toasted baguette slices

SPICY MACARONI AND BRIE WITH CRAB

Steps:

• Preheat oven to 350º F.
• Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside.
• In large skillet cook onion in butter over medium-low heat about 15 to 20 minutes or until tender and golden brown, stirring occasionally.
• Meanwhile, cook pasta in 4-quart Dutch oven according to package directions and add a whole Scotch Bonnet pepper pierced once or twice; drain and return to pan.
• Add flour, salt, pepper & hot sauce (a couple of drops) to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly.
• Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
• Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture.
• Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.

BRIE, CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
• Trim and finely chop leek.
• In a large bowl of water wash leek well and lift from water into a large sieve to drain.
• Finely chop onion.
• Rinse and finely chop artichoke hearts.
• Squeeze dry and finely chop spinach.
• Discard rind from Brie and cut into 1/4-inch pieces.
• In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
• Add wine and cook, stirring, 3 minutes.
• Add cream and simmer, stirring, 1 minute.
• Add Brie, stirring until it just begins to melt.
• Remove skillet from heat and stir herbs into mixture.
• In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
• Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
• Serve dip hot with toasts.