Crab & Sweet Potato au Gratin

Yield:

24 servings

Ingredients

Ingredients	Weights	Measures
eggs	24 fl oz 12 fl oz	1 doz. 6 each
evaporated milk	40 fl oz 20 fl oz	1-1/4 qt. 2-1/2 cups
PHILADELPHIA Original Cream Cheese, softened	1 lb. + 10 oz. 13 oz.	- -
sweet potatoes, cooked, mashed	17 oz. 8-1/2 oz.	2 cups 1 cup
brown sugar, packed	1-1/2 oz. 3/4 oz.	1/4 cup 2 Tbsp.
shredded Cheddar cheese, divided	8 oz. 4 oz.	2 cups 1 cup
sweet potatoes, medium dice, sauteed	1 lb. + 8 oz. 12 oz.	1 qt. 2 cups
fresh corn, roasted	1 lb. + 3 oz. 9-1/2 oz.	3 cups 1-1/2 cups
red peppers, brunoise, sauteed	6 oz. 3 oz.	1 cup 1/2 cup
red onions, brunoise, sauteed	4 oz. 2 oz.	2/3 cup 1/3 cup
green onions, chopped	2-1/2 oz. 1-1/4 oz.	2/3 cup 1/3 cup
ground nutmeg	- -	2-1/2 tsp. 1-1/4 tsp.
salt and black pepper	- -	to taste to taste
jumbo lump crabmeat	2 lb. + 1 oz. 1 lb. + 1/2 oz.	1-1/2 qt. 3 cups

Directions

BLEND first 5 ingredients in blender or food processor until smooth; transfer to large bowl. Add 1/2 cup Cheddar (or 1/4 cup Cheddar for trial recipe) and all remaining ingredients except crabmeat; stir until blended.

SPOON about 3/4 cup potato mixture into each of 24 (4-inch) ramekins (or into each of 12 ramekins for trial recipe). Place on sheet pan; top each with 1/4 cup crab.

BAKE in 300ºF-convection oven 15 to 18 min., topping each ramekin with 1 Tbsp. of the remaining Cheddar for the last minute.

Kraft Kitchens Tips

Serving Suggestion

Serve with crostini slices.

Substitute

Substitute chopped grilled shrimp for the crabmeat.

K:57403v01:114656

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