Photo: Peter Frank Edwards; Styling: Elizabeth Demos
Active Time
15 Mins
Total Time
35 Mins
Yield
Makes 5 cups

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). 

How to Make It

Step 1

Pick crabmeat, removing any bits of shell.

Step 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.

Step 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.

Ratings & Reviews

Good

grandmaky
September 16, 2016
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