Creamed Crab With Artichokes Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
• Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
• Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

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.

Steps:

• Lightly oil baking sheet with olive oil and place in the oven to preheat.
• Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
• In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
• Preheat oven to 400 degrees F.
• In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
• Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
• Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
• Serve immediately.

Steps:

• To make the stew, place the water and bay leaves in a large pot over medium-high heat. Bring to a boil, add the crabs, return to a boil, lower heat slightly and simmer for 10 minutes. Set the crabs aside to cool; reserve the broth in the pot.
• Remove the meat from the crabs and place the shells in the pot. Bring the broth to a boil, lower heat and simmer for 30 minutes. Strain the broth through a fine-mesh sieve, place in a clean pot over medium-high heat and simmer until reduced to 2 cups, about 1 hour.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3 minutes. Add the red-pepper flakes, orange zest, tomato puree, wine and crab broth. Simmer for 10 minutes. Add the potatoes, artichokes and salt and simmer until vegetables are soft, about 30 minutes. Add the crab meat and cook just until heated through.
• To make croutons, rub the bread on both sides with the garlic. Heat the olive oil in a medium-size heavy skillet over medium-high heat. Add the garlic and cook for 1 minute. Discard the garlic and cook the bread until toasted, about 2 minutes per side.
• To serve, ladle the stew among 4 bowls and sprinkle with the basil. Top with a crouton and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

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.