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Crabmeat Sycamore

By: Shoegirl  
"This is a Christmas Eve tradition in our house. It's rich, delicious, and worth spending the money on the lump crabmeat. It's to-die-for good! Serve with slices of French baguette or sourdough bread for dipping."

Rating: This weblink has been rated 7 times with an average star rating of 4.0 Read Reviews (7)

Rate/Review | 951 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 32 servings
 

Ingredients

  • 2 pounds jumbo lump crabmeat
  • 3 pounds Swiss cheese, shredded
  • 2 (11 ounce) cans artichoke hearts, drained
  • 6 tablespoons butter
  • 2 tablespoons green onion, finely chopped
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 cup dry sherry
  • 1 teaspoon hot pepper sauce to taste
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons minced fresh parsley
  • salt and pepper to taste
  • 2 cups bread crumbs
  • 1 tablespoon paprika

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  2. Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
  3. Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
  4. Bake in the preheated oven until bubbly, about 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 265 | Total Fat: 15.2g | Cholesterol: 68mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2008 by Heather 
A good start, but I'd make a few changes, use only 2c swiss cheese, more of the sauce to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by molly 
i made this for christmas eve and the whole family raved about it the lump crab meat was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by Dragngirle 
Used imitation crab meat in place of lump. Used baby swiss deli slices (cut finely) along with... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by Chairman James 
This was a lot drier than I expected. It would have been better with a creamer cheese sauce... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by bs33 
This was a great recipe, but the proportions were a little off. I used only 1 lb. of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by Jeanne 
I love crab and still found this recipe way too fishy for my taste. My husband wouldn't touch... MORE

 
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