Creamy Crabmeat au Gratin

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 70%
  • Fat: 33.7g
  • Saturated fat: 20.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.9g
  • Carbohydrate: 15.2g
  • Fiber: 0.0g
  • Cholesterol: 172mg
  • Iron: 0.0mg
  • Sodium: 550mg
  • Calcium: 0.0mg

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

Preparation

  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.
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