Creamy Crabmeat au Gratin

Oxmoor House
6 servings.


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1/2 pound fresh mushrooms, quartered
1/4 cup unsalted butter, melted and divided
1 pound fresh lump crabmeat, drained
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup whipping cream
1/4 cup Chablis or other dry white wine
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 (14-ounce) can artichoke hearts, drained and quartered
1/4 cup fine, dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon paprika


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.

Created date

August 2009

Nutritional Information

Calories 436
Caloriesfromfat 70 %
Fat 33.7 g
Satfat 20.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.9 g
Carbohydrate 15.2 g
Fiber 0.0 g
Cholesterol 172 mg
Iron 0.0 mg
Sodium 550 mg
Calcium 0.0 mg