Crème de Brie Champagne and Crab Gratin

Original recipe converted by Heidi to be gluten free and reprinted with permission from Alouette Cheese


1 pkg. Alouette® Crème de Brie (All Alouette products are gluten free, click here for the company's statement)

8 oz. Lump crabmeat

1 tbsp. Chopped garlic

4 oz. Artichoke bottoms, diced

2 tbsp. Butter 

2 tbsp. Flour (use your favorite Gluten Free All Purpose Flour - Tom Sawyer's Gluten Free Flour is my favorite flour blend for roux-based sauces)

4 oz. Milk

4 oz. Dry Champagne

4 tbsp. Panko Breadcrumbs (I recommend Kinnikinnick's Gluten Free Panko Style Breadcrumbs)


1). Heat broiler to 425°F.

2). In a medium sauce pan heat the butter over medium heat.

3). Add the flour to make a roux.

4). Add milk and cook for 3-4 minutes stirring continually.

5). Add chopped garlic, artichoke bottoms, Alouette® Crème de Brie and Champagne.

6). Bring to a light simmer.

7). Remove from heat and fold in the crabmeat.

8). Place in gratin dish or ovenproof casserole and top with Panko.

9). Place under broiler to brown to a golden brown.

10). Serve with gluten free crackers, tortilla chips or toasted gluten free baguette slices.