Creamy Crabmeat au Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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