Ingredients:
1 1/2 lbs lump crabmeat, picked over
8 cups day old white bread, cubes ( no crusts)
3 cups warm water
3 tablespoons butter
1 red bell peppers, 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
2/3 cup fresh grated parmesan cheese
Directions:
In a large mixing bowl, add the bread cubes and water; let soak for 20 minutes.
Press the water out with your hands, then crumble the bread to a smooth consistency; set aside.
Let the oil heat in a skillet over medium heat.
Add in the onion and bell pepper; cook and stir for 3 minutes or until soft.
Add in the carrots, garlic, cumin, oregano, paprika, salt and pepper; cook and stir for 1 minute.
Lower the heat and add the bread, milk, cream, and wine.
Cook while stirring constantly for 5 minutes.
Add in the crabmeat and remove the skillet from the heat; stir to combine.
If too dry, add a little more milk; consistency should be moist, not runny.
Season with salt, pepper, and harissa sauce.
Spoon mixture into 8 individual gratin dishes or one large gratin dish.
Sprinkle cheese evenly over the top.
Bake at 375 degrees for 20-25 minutes or until cheese is slightly browned.
Serve hot.
Servings: 8
Time preparation: 40 min.
Time total: 75 min.