Crab Meat Broussard Recipe

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2 votes | 346 views
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Servings: 6
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Ingredients

Cost per serving $3.31 view details

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool.
  3. In a heavy saucepan, heat the olive oil and sauté the yellow onion, artichoke hearts, and garlic over medium heat until the onion becomes limp.
  4. Sprinkle in the flour and mix well while cooking for a minute more.
  5. Deglaze the pan with the white wine, then add stock.
  6. Bring to a boil, reduce heat, and simmer for three minutes.
  7. Add the heavy cream and simmer for another five minutes.
  8. Take the brie and scrape off and discard the white skin;
  9. cut cheese into small pieces.
  10. Add brie to the cream sauce and stir until all of the cheese is melted and mixed well.
  11. Remove from heat and allow to cool.
  12. In a small bowl, combine the bread crumbs, olive oil, and thyme.
  13. Set aside.
  14. After the cheese mixture is cool, gently fold in the crab meat, being careful not break up the lumps.
  15. To assemble, place one shrimp in the center of an oven proof serving dish so that it stands.
  16. Spoon the crab meat mixture around the shrimp and sprinkle with the bread crumb mixture.
  17. Repeat with the remaining shrimp.
  18. Arrange the dishes on a large baking pan and bake in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly.
  19. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 240g
Recipe makes 6 servings
Calories 377  
Calories from Fat 229 61%
Total Fat 25.97g 32%
Saturated Fat 10.16g 41%
Trans Fat 0.0g  
Cholesterol 106mg 35%
Sodium 510mg 21%
Potassium 421mg 12%
Total Carbs 14.82g 4%
Dietary Fiber 2.5g 8%
Sugars 1.34g 1%
Protein 19.38g 31%
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Comments

  • Evelyn Scott
    March 30, 2010
    John, thanx for the compliments on my recipes, sure you could use it as an appetizer, the possibilities are endless.
    • John Spottiswood
      March 30, 2010
      Wow, Evelyn. This looks absolutely amazing. My mouth is watering just reading it. It sounds rich, and I'm wondering if you would recommend it as an appetizer or strictly as an entree?

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