You are here

Creamy Crabmeat Au Gratin

Healthycooking's picture
  Mushrooms 1⁄2 Pound, quartered
  Unsalted butter 1⁄4 Cup (4 tbs), melted and divided
  Lump crabmeat 1 Pound, fresh, drained
  Salt 1⁄4 Teaspoon
  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)
  Paprika 1 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)