Italian Inn Creamed Crabmeat With Artichoke Hearts |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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We had this for dinner last night, and it was fabulous. Elegant enough for a dinner party, but simple to put together. DH won't eat crab, so I made it with the artificial stuff, and he loved it. I would have preferred the real thing, though. From the Italian Inn cookbook. Just had to add, I had some leftovers for lunch on a toasted English Muffin...Fantastic! Ingredients:
1/2 cup butter |
1/2 cup flour |
1/4 cup grated onion |
1/2 cup chopped green onion |
2 tablespoons chopped parsley |
2 cups whipping cream |
1/4 cup dry white wine |
2 1/2 teaspoons salt |
1/2 teaspoon white pepper |
1/4 teaspoon cayenne pepper |
2 tablespoons lemon juice |
2 lbs fresh crabmeat |
1 (14 ounce) can artichoke hearts, drained and quartered |
1/2 lb fresh mushrooms, thickly sliced |
fresh grated parmesan cheese (about 1 cup) |
Directions:
1. In a 2 qt saucepan, melt butter and stir in flour. Cook 5 minutes over medium heat, stirring.
2. often.
3. Add onions. Cook 2-3 minutes without browning. Stir in parsley. Gradually add.
4. cream and beat well.
5. Add wine, salt, white pepper, and cayenne. Blend well. Bring to a
6. simmer, stirring occasionally.
7. Remove from heat. When sauce has cooled to lukewarm, stir in lemon juice.
8. In a 3 qt casserole, alternate layers of crabmeat, artichoke hearts and.
9. mushrooms, spreading sauce between layers.
10. Bake uncovered at 350ยบ 30-45 minutes.
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