Creamed Crabmeat with Artichoke Hearts
Indulge in the luxurious flavors of Creamed Crabmeat with Artichoke Hearts, a rich and creamy seafood dish that's perfect for dinner parties or an elegant weeknight meal. This recipe combines tender lump crabmeat and chopped artichoke hearts in a decadent Parmesan-infused cream sauce, made silky smooth with a blend of whole milk, heavy cream, and a touch of dry white wine. Seasoned with aromatic garlic, shallots, and a hint of Old Bay seasoning for a coastal flair, this dish strikes the perfect balance between hearty and refined. Serve it warm, garnished with fresh parsley, alongside crusty bread, fluffy rice, or al dente pasta for a truly unforgettable dining experience. With its bold flavors and creamy texture, this seafood recipe is a must-try for crab and artichoke lovers alike!
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Ingredients
- 1 lb lump crabmeat
- 14 oz artichoke hearts (canned or frozen, drained and chopped)
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 0.25 cup dry white wine
- 3 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Pick through the crabmeat to remove any shell or cartilage and set aside.
Step 2
In a large saucepan over medium heat, melt the butter. Add the minced garlic and chopped shallot, cooking until fragrant and soft, about 2-3 minutes.
Step 3
Sprinkle the flour into the pan and whisk constantly to form a smooth roux. Cook for 1-2 minutes until lightly golden and no raw flour smell remains.
Step 4
Gradually whisk in the milk, heavy cream, and chicken broth, ensuring no lumps form. Stir continuously and bring to a gentle simmer to thicken the sauce.
Step 5
Stir in the white wine, Dijon mustard, Old Bay seasoning, salt, and black pepper. Continue cooking for 2-3 minutes, allowing the flavors to meld.
Step 6
Add the Parmesan cheese and stir until melted and fully incorporated.
Step 7
Gently fold in the chopped artichoke hearts and lump crabmeat, being careful not to break up the crab too much. Allow the mixture to heat through for 3-4 minutes.
Step 8
Taste and adjust seasoning if needed.
Step 9
Transfer the mixture to a serving dish, garnish with fresh parsley if desired, and serve warm. This dish pairs wonderfully with crusty bread, rice, or pasta.
Nutrition Facts
| Serving size | (1947.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2498.5 |
| Total Fat 165.6g | 0% |
| Saturated Fat 94.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 702.7mg | 0% |
| Sodium 8620.7mg | 0% |
| Total Carbohydrate 95.9g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 31.5g | |
| Protein 140.5g | 0% |
| Vitamin D 214.7IU | 0% |
| Calcium 1565.9mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 3063.4mg | 0% |
Source of Calories