Creamy Crabmeat Au Gratin
|Mushrooms||1⁄2 Pound, quartered|
|Unsalted butter||1⁄4 Cup (4 tbs), melted and divided|
|Lump crabmeat||1 Pound, fresh, drained|
|Ground white pepper||1⁄4 Teaspoon|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Teaspoon|
|Canned artichoke hearts||14 Ounce, drained and quartered|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Saute mushrooms in 3 tablespoons butter in a large skillet over high heat 4 minutes or until tender.
Remove from heat, and stir in crabmeat, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Melt 1/4 cup butter in a heavy saucepan; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add whipping cream and wine; cook over medium heat, stirring constantly, until thick.
Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Stir in crabmeat mixture and artichoke.
Spoon into a buttered shallow 2-quart baking dish.
Combine breadcrumbs, Parmesan cheese, paprika, and remaining 1 tablespoon melted butter.
Sprinkle over crabmeat mixture.
Bake, uncovered, at 400° for 15 minutes or until lightly browned.