Empire’s Treasure® Crabmeat Au Gratin


  1. Add butter, onion, green onion, garlic, salt, and pepper to a saucepan over medium heat. Cook for 1-2 minutes.
  2. Add crabmeat, heavy cream, and whisk in chicken base. Cook for 2-3 minutes.
  3. Stir in Parmesan cheese and half of the mozzarella provolone cheese along with herbs and cayenne.
  4. Once mixture has thickened, transfer to oven-proof dishes.
  5. Top with breadcrumbs and remaining mozzarella provolone cheese.
  6. Bake at 400 degrees for 3-5 minutes until browned then serve with ciabatta toast.


  • 1 lb Empire's Treasure® Crabmeat, Lump
  • 3 cups Nature's Best Dairy® Cream, Heavy
  • 1 tbsp Peak Fresh Produce® Basil, minced
  • 1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 2 tbsp Peak Fresh Produce® Onion(s), Yellow, small dice
  • 1 tsp Roma Garlic, minced
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 tsp Ridgecrest® chicken base
  • 1 cup Roma® Cheese, Parmesan
  • 1 cup Bacio® mozzarella and provolone cheese, shredded
  • 1/2 cup Roma® Italian breadcrumbs
  • 8 each Heritage Ovens® Bread, Artisan Ciabatta Panini, sliced and toasted
  • 1/8 tsp Roma® Cayenne Pepper
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground