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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Company Crab Meat Casserole Recipe

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This recipe for Company Crab Meat Casserole is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. plus 1 tbsp. unsalted butter
1/2 c. sliced green onions
1/4 c. finely chopped onions
2 lb. lump crab meat drained
14 oz can artichoke hearts drained & finely chopped
1/2 c. flour
3 c. half and half (I have also used milk)
3/4 c white wine
2 tbsp. chopped fresh parsley (2 t dried)
2 tbsp. lemon juice
2 tsp. salt
1/2 tsp. freshly ground pepper (white preferred black will work)
1/4 tsp. cayenne pepper

TOPPING
Use phyllo dough, follow directions on box
Directions:
Directions:
Butter 9 X 13 pan. Saute all onions in 1 tbsp. butter until soft. Use paper towels to pat crabmeat and artichokes to remove excess moisture. Add remaining butter a pan (not with onions), melt, and whisk in flour until smooth. Gradually add half and half and cook over medium heat, whisking constantly until mixture is thick and bubbly. Stir in wine, parsley,lemon juice, salt, pepper and cayenne. Layer half the crab meat, followed by artichoke hearts, then onions, top with half of sauce. Repeat, ending with sauce.

TOPPING

Follow directions on phyllo dough box to make a nice fluffy crust. Cook according to phyllo directions until golden brown.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This can be made ahead of time. Store, covered lightly, in refrig up to 6 hours but don't put the crust on until the last minute. Perfect with a light white wine and spinach salad.

 

 

 

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