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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Recipe Information
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)
Instructions
Pick through the crabmeat to remove any shell or cartilage and set aside.
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.
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.
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.
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.
Add the Parmesan cheese and stir until melted and fully incorporated.
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.
Taste and adjust seasoning if needed.
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
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 378 mg | 29% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
