CREAMED CRABMEAT WITH ARTICHOKE HEARTS
Make and share this Creamed Crabmeat With Artichoke Hearts recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in a saucepan over medium heat.
- Saute/stir mushrooms, green onions, and onions unti tender; drain.
- Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
- Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
- Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
- Add in white wine and remaining ingredients; stir to combine.
- In a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
- Top with half the cream sauce.
- Repeat layers and top with remaining sauce.
- Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.
CREAMED CRAB WITH ARTICHOKES
Categories Milk/Cream Mushroom Onion Bake Casserole/Gratin Crab Artichoke White Wine Potluck
Yield Serves 8
Number Of Ingredients 14
Steps:
- Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add onions and parsley and cook 2 to 3 minutes. Gradually stir in cream and heat well. Add wine, salt and peppers. Blend well and simmer stirring constantly. Remove from heat. When mixture is luke warm, add lemon juice.
- Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the sauce over top. Layer artichokes over sauce, then cover with third of sauce. Add mushrooms, and top with remaining sauce. Bake in 350°F oven 30 to 40 minutes.
ARTICHOKE HEARTS STUFFED WITH CRAB SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 18 to 24 hors d'oeuvres size servings
Number Of Ingredients 12
Steps:
- In a large bowl mix together a dressing of mayonnaise, chives, crab boil seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and pepper.
- Place crabmeat in another bowl and pour on enough dressing to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator.
- Scoop a small indentation in the top of each artichoke heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley.
CREAMY CRAB AND ARTICHOKE DIP
Chopped artichokes and imitation crabmeat, lots of Parmesan cheese, and chopped green onions are baked in a creamy base for an easy party favorite.
Provided by Allrecipes Member
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Chop artichoke hearts. Set aside.
- In medium bowl stir together cream cheese and mayonnaise. Stir in artichoke hearts, Parmesan cheese and onions. Fold in imitation crabmeat.
- Spoon into 9-inch pie plate or two 2-cup casseroles**. Bake, uncovered, at 375 degrees F about 25 minutes or until heated through. Garnish as desired. Serve with crackers.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 10.1 g, Cholesterol 14.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 281.7 mg, Sugar 1 g
CRABMEAT IMPERIAL WITH ARTICHOKES
Cragmeat and artichokes?? Both in the same dish? Who could ask for anything more. This is sooo good. Try it. You won't be sorry.
Provided by Gloria 15x
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika, and 1/2 cup of the mayonnaise.
- Stir until well mixed, then season with salt and pepper to taste.
- Spoon the crabmeat mixture into four 1-cup baking dishes and cover with remaining mayonnaise.
- Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes, until heated through.
Nutrition Facts : Calories 476.6, Fat 24.5, SaturatedFat 4.7, Cholesterol 115.7, Sodium 1997.2, Carbohydrate 37.6, Fiber 9.1, Sugar 7, Protein 30.7
ARTICHOKE AND CRABMEAT TRIANGLES
This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture.
Provided by Barbara Gilhuly
Categories Appetizers and Snacks Seafood Crab
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
- Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
- Bake for 12 minutes, or until golden brown. Serve hot.
Nutrition Facts : Calories 840.7 calories, Carbohydrate 52.9 g, Cholesterol 138.3 mg, Fat 51.9 g, Fiber 3.7 g, Protein 41.3 g, SaturatedFat 10.3 g, Sodium 1862 mg, Sugar 1.3 g
HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
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