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Creamy Crabmeat au Gratin

Yield 6 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious