Crab C'est Si Bon

Southern Living
Crab C'Est Bon! Recipe

Photo: Peter Frank Edwards; Styling: Elizabeth Demos

Most docks along the Boston Canal have crab traps tethered to them, so the sweet meat is plentiful and served many ways. This dish was born out of a plentiful amount of artichokes and leftover boiled crab. As the name implies (Crab—It's So Good!), the luxurious sauté of lump crab and artichokes is delicious. Serve it on baguette slices or even tossed with cooked pasta (spaghetti or linguine would be a good match here). 

Makes 5 cups

Ingredients

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1 pound fresh lump crabmeat, drained
1/2 cup extra-virgin olive oil, divided
1/2 cup panko (Japanese-style breadcrumbs)
1/4 cup (2 oz.) salted butter
1 medium onion, chopped
1 (14-oz.) can artichoke hearts, drained and chopped
1/3 cup loosely packed fresh oregano leaves, chopped
8 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup thinly sliced scallions
1/2 cup chopped fresh flat-leaf parsley
1 baguette or crusty French bread loaf, thinly sliced

Preparation

Active : 15 Minutes
Total : 35 Minutes

1. Pick crabmeat, removing any bits of shell.

2. Heat 2 tablespoons of the oil in a small skillet over medium. Add breadcrumbs, and cook, stirring often, until toasted and golden brown, 2 to 3 minutes. Remove from heat, and set aside.

3. Heat butter and remaining 6 tablespoons oil in a large, deep skillet over medium-high. When butter starts to sizzle, add onion, artichoke hearts, oregano, garlic, Worcestershire sauce, bay leaf, cayenne, salt, and pepper, and cook, stirring often, until vegetables are slightly softened, about 5 minutes. Add wine and lemon juice, and cook until liquid reduces slightly, about 5 minutes. Add crabmeat, scallions, and parsley, and cook, stirring often, until crabmeat is warm and wine is mostly evaporated, 2 to 3 minutes. Remove from heat; taste and add seasonings as desired. Remove bay leaf. Cover and let stand 5 minutes. Transfer warm crab mixture to a serving dish, and top with toasted breadcrumbs. Serve immediately with bread slices.

Created date

August 2016