CrÈme De Brie Champagne And Crab Gratin Recipes

CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

CHAMPAGNE BRIE FONDUE

Steps:

• Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.
• Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks.

ST. MARTIN'S CHAMPAGNE BRIE SOUP

Steps:

• 1. Sauté shallots and bouillon in wine.
• 2. Add remaining wine and champagne and then add brie and heavy cream.
• 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
• 4. Strain.
• 5. Taste for adding salt if you want.

CRÈME DE BRIE CHAMPAGNE AND CRAB GRATIN

Steps:

• Heat broiler to 425°F. In a medium sauce pan heat the butter over medium heat. Add the flour to make a roux. Add milk and cook for 3-4 minutes 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 to brown to a golden brown. Serve with crackers or toasted baguette slices.

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

CRèME DE BRIE CHAMPAGNE AND CRAB GRATIN

Steps:

• Heat broiler to 425°F.
• In a medium sauce pan heat the butter over medium heat.
• Add the flour to make a roux.
• Add milk and cook for 3-4 minutes 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 to brown to a golden brown.
• Serve with crackers or toasted baguette slices.