Crab Casserole (My Favorite)
9 tbsp. Unsalted Butter, divided (1 stick + 1 tbsp.)
½ cup Green Onion, sliced (white & green parts)
¼ cup Yellow Onion, finely chopped
2 lb. Lump Crab Meat, drained
1 14 oz. can Artichoke Hearts, drained & finely chopped
½ cup All Purpose Flour
3 cups Half & Half
¾ cup White Wine
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
2 tsp. Sea Salt
½ tsp. White Pepper
¼ tsp. Cayenne Pepper
2 cups Self-rising Flour
¼ cup Shortening, chilled
1 ¼ cups Buttermilk
1 cup White Cheddar Cheese, grated
Additional Butter, to grease 9x13 casserole dish
Butter a 9x13 casserole dish and set aside. In a large skillet over medium heat, melt 1 tbsp. butter and sauté both types of onion until soft. Approximately 10 minutes and then set aside. Individually using paper towels, pat the crab and artichokes dry and set aside. In a 2 or 3 qt. sauce pan over low heat, melt the 8 tbsp. (stick) of butter. Add the flour to the melted butter as you whisk until mixture is smooth and cooks for 1 to 2 minutes. Turn the heat up to medium and gradually add the ½ & ½ as you continue to whisk. Whisk constantly until it starts to bubble and thicken. Next add the wine, lemon juice, parsley, salt, white and cayenne peppers and continue to heat another 2 to 3 minutes. Remove from the heat and prepare to assemble the casserole. Layer half the crab meat in the casserole dish and top with half the artichokes and onion mixture, one at a time. Top this with half the sauce mixture and repeat the process with a second layer.
Using a large mixing bowl, add the flour and slowly cut in the shortening with a pastry blender or two knives until you have what looks like small peas. Stir in the buttermilk and cheese until just mixed. Turn out of the bowl onto a lightly floured surface. Pat the dough into a ½ thick round. Cut out biscuits with a 2 inch round cookie cutter and place on top of casserole mixture. Make sure the biscuits are touching each other. You should get 4 across by 6 long in covering the whole top.
Place the casserole in a pre-heated 375 degree oven for 35 to 40 minutes or until the casserole is bubbly and the biscuits are just browned on top. Let the casserole set for 5 to 10 minutes before serving.
Note: Because of the crab, this dish is not an inexpensive one.
Depending on where you live and the time of year, fresh
lump crab is best but can works well too.
Note: The portions vary so much because it depends on if this
dish is being used as the main course or part of a brunch.
But it is a big hit and great for a special gathering.
Ideas for Future Efforts