Creamed Crabmeat With Artichoke Hearts
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup sliced green onion
- 1⁄4 cup chopped onion
- 1 tablespoon butter or 1 tablespoon margarine
- 2 lbs fresh lump crabmeat, drained and picked over
- 1 (14 ounce) can artichoke hearts, quartered
- 1⁄2 cup butter or 1/2 cup margarine
- 1⁄2 cup all-purpose flour
- 2 cups whipping cream
- 3⁄4 cup dry white wine
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons salt, to taste
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon cayenne
directions
- Melt 1 tablespoon butter in a saucepan over medium heat.
- Saute/stir mushrooms, green onions, and onions unti tender; drain.
- Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
- Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
- Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
- Add in white wine and remaining ingredients; stir to combine.
- In a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
- Top with half the cream sauce.
- Repeat layers and top with remaining sauce.
- Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.
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