Crab C'est Si Bon

• Seafood

  • 1 lb Lump crabmeat, fresh

• Produce

  • 1 1 cup (14-oz. can Artichoke hearts
  • 1 tbsp Bay leaf
  • 1/2 cup Flat leaf parsley, fresh
  • 8 cup Garlic cloves
  • 1 cup Onion, medium
  • 1/3 cup Oregano, loosely packed fresh leaves
  • 1/2 cup Scallions

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Baguette or crusty french bread loaf
  • 1/2 cup Panko

• Dairy

  • 1/4 cup Butter, salted

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on myrecipes.com

Description

Directions

• 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.