Crab C'Est Si Bon Recipe

Name: Crab C'Est Si Bon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh lump crabmeat, drained; 1/2 cup extra-virgin olive oil, divided; 1/2 cup panko (Japanese-style breadcrumbs); 1/4 cup (2 oz.) salted butter; 1 medium onion, chopped; 1 (14-oz.) can artichoke hearts, drained and chopped; 1/3 cup loosely packed fresh oregano leaves, chopped; 8 garlic cloves, minced; 1 tablespoon Worcestershire sauce; 1 bay leaf; 1/2 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup dry white wine; 2 tablespoons fresh lemon juice; 1/2 cup thinly sliced scallions; 1/2 cup chopped fresh flat-leaf parsley; 1 baguette or crusty French bread loaf, thinly sliced

Servings: persons

1 pound fresh lump crabmeat, drained
1/2 cup extra-virgin olive oil, divided
1/2 cup panko (Japanese-style breadcrumbs)
1/4 cup (2 oz.) salted butter
1 medium onion, chopped
1 (14-oz.) can artichoke hearts, drained and chopped
1/3 cup loosely packed fresh oregano leaves, chopped
8 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup thinly sliced scallions
1/2 cup chopped fresh flat-leaf parsley
1 baguette or crusty French bread loaf, thinly sliced

1
Pick crabmeat, removing any bits of shell.
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.
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.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound fresh lump crabmeat, drained, 1/2 cup extra-virgin olive oil, divided, 1/2 cup panko (Japanese-style breadcrumbs), 1/4 cup (2 oz.) salted butter, and more.

Yes, Crab C'Est Si Bon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab C'Est Si Bon

How did you like this recipe?

Frequently Asked Questions