Photo: Peter Frank Edwards; Styling: Elizabeth Demos
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
How to Make It
Pick crabmeat, removing any bits of shell.
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.
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.
I made this for a pot luck. I had saved the recipe hoping to find an occasion where I could use it. It was a bit spicy for my taste.....but others thought it was good.....not great. Don't think I would make it again as it makes so much. You really need a crowd and I think I have other crab appetizers that I like better
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