Crabmeat and Artichoke Recipe

Name: Crabmeat and Artichoke
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; 6 artichoke bottoms (I use canned for convenience); 2 ounces white wine; 1 lb crabmeat, lump carefully checked for shells; 1 cup swiss cheese, grated; 14 lb butter; 1 egg, lightly beaten; ¼ cup scallion, thinly sliced (1/2 bunch); ½ cup breadcrumbs; 1 pinch cayenne; 1 pinch thyme

Servings: persons

2 bay leaves
6 artichoke bottoms (I use canned for convenience)
2 ounces white wine
1 lb crabmeat, lump carefully checked for shells
1 cup swiss cheese, grated
14 lb butter
1 egg, lightly beaten
¼ cup scallion, thinly sliced (1/2 bunch)
½ cup breadcrumbs
1 pinch cayenne
1 pinch thyme

1
Saute scallions, cayenne, thyme and bay leaves in the butter for 3 minutes.
2
Add wine and crabmeat, saute lightly two minutes.
3
Remove bay leaves.
4
Fold in egg and bread crumbs.
5
Allow mixture to cool so you can handle it.
6
Roll crab mixture into 6 balls and on place on top of artichoke bottoms.
7
Top with grated cheese and bake at 350oF for 10 minutes.
8
Serve.

11602

kcal

Calories

1299

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.

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

You need 11 ingredients. The key ingredients include: 2 bay leaves, 6 artichoke bottoms (I use canned for convenience), 2 ounces white wine, 1 lb crabmeat, lump carefully checked for shells, and more.

Yes, Crabmeat and Artichoke 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.

Crabmeat and Artichoke

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