8 servings
1¼ hours 40 min prep

1 1/2 lbs lump crabmeat, picked over (we used pollock)
8 cups day old white bread, cubes (no crusts)
3 cups warm water
3 tablespoons butter
1 red bell pepper, diced
3 medium carrots, peeled and coarsely grated
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sweet paprika
salt and pepper
2 cups milk
1/4 cup heavy cream
1/2 cup dry white wine
2 tablespoons harissa (used canned hot peppers)
2/3 cup fresh grated parmesan cheese
1. In a large mixing bowl, add the bread cubes and water; let soak for 20 minutes.
2. Press the water out with your hands, then crumble the bread to a smooth consistency; set aside.
3. Let the oil heat in a skillet over medium heat.
4. Add in the onion and bell pepper; cook and stir for 3 minutes or until soft.
5. Add in the carrots, garlic, cumin, oregano, paprika, salt and pepper; cook and stir for 1 minute.
6. Lower the heat and add the bread, milk, cream, and wine.
7. Cook while stirring constantly for 5 minutes.
8. Add in the crabmeat and remove the skillet from the heat; stir to combine.
9. If too dry, add a little more milk; consistency should be moist, not runny.
10. Season with salt, pepper, and harissa sauce.
11. Spoon mixture into 8 individual gratin dishes or one large gratin dish.
12. Sprinkle cheese evenly over the top.
13. Bake at 375 degrees for 20-25 minutes or until cheese is slightly browned.
14. Serve hot.



Original Recipe found at: http://www.recipezaar.com/67027


OUR Rating:
Groceries expensive for crab - we used pollock.
Easy to make.

Would we make again?
Sure.