Creamy Crabmeat au Gratin

Name: Creamy Crabmeat au Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and quartered; 59 milliliters Chablis or other dry white wine; 59 milliliters fine, dry breadcrumbs; 59 milliliters all-purpose flour; 227 grams fresh mushrooms, quartered; 0 teaspoons ground white pepper; 2 teaspoons fresh lemon juice; 454 grams fresh lump crabmeat, drained; 1 teaspoon paprika; 59 milliliters freshly grated Parmesan cheese; 0 teaspoons salt; 59 milliliters unsalted butter; 59 milliliters unsalted butter, melted and divided; 237 milliliters whipping cream

Creamy Crabmeat au Gratin might be just the side dish you are searching for. This recipe makes 6 servings with 480 calories, 19g of protein, and 38g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, ground pepper, parmesan cheese, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Saute mushrooms in 3 tablespoons butter in a large skillet over high heat 4 minutes or until tender.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Frying Pan

Remove from heat, and stir in crabmeat, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

Ingredients you will need

Crabmeat

Pepper

Salt

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.

Ingredients you will need

Whipping Cream

Lemon Juice

Artichoke

Crabmeat

Butter

Pepper

All Purpose Flour

Salt

Wine

Equipment you will use

Baking Pan

Sauce Pan

Combine breadcrumbs, Parmesan cheese, paprika, and remaining 1 tablespoon melted butter.

Ingredients you will need

Parmesan

Breadcrumbs

Paprika

Butter

Sprinkle over crabmeat mixture.

Ingredients you will need

Crabmeat

Bake, uncovered, at 400 for 15 minutes or until lightly browned.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

397grams

artichoke hearts, drained and quartered 59milliliters

Chablis or other dry white wine 59milliliters

fine, dry breadcrumbs 59milliliters

all-purpose flour 227grams

fresh mushrooms, quartered 0teaspoons

ground white pepper 2teaspoons

fresh lemon juice 454grams

fresh lump crabmeat, drained 1teaspoon

paprika 59milliliters

freshly grated Parmesan cheese 0teaspoons

salt 59milliliters

unsalted butter 59milliliters

unsalted butter, melted and divided 237milliliters

whipping cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.