Ingredients
Scale
- 4 to 5 ounces frozen artichoke hearts (1/2 a 9-ounce package) – see Note
- 3 tablespoons butter, divided use
- 4 ounces fresh mushrooms (white or cremini/baby bella), stems removed, caps sliced (larger mushrooms halved)
- 2 tablespoons finely chopped shallots
- 1 tablespoon all-purpose flour, preferably unbleached
- 1/2 cup whole milk
- 1 1/2 to 2 tablespoons dry sherry (or dry white wine)
- 1/2 cup grated sharp Cheddar cheese
- 1/2 cup grated Havarti cheese
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon paprika
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 8 ounces medium-sized shrimp, cooked, peeled (tails off), deveined and patted dry
- 8 ounces lump crabmeat, drained and flaked
- 1/4 cup fresh or panko bread crumbs
- 2 tablespoons chopped Italian (flat leaf) parsley
Instructions
- Preheat oven to 375 degrees. Grease 4 (8 ounce) gratin dishes, ramekins or shell baking dishes.
- Thaw artichoke hearts under warm running water. Gently squeeze dry with paper towel and coarsely chop. Set aside.
- In a large heavy saucepan, melt 1 tablespoon butter over medium heat. Add mushrooms; cook, stirring occasionally, until mushrooms are soft and liquid evaporates. Remove from heat and set aside.
- In the same pan, melt 1 tablespoon butter over medium-low heat. Add shallots and cook until softened, around 5 minutes. Reduce heat to low and whisk in flour; continue cooking, whisking, for 3 minutes. Whisk in milk and wine or sherry. Increase heat to medium, bring to a slow boil and cook, stirring, just until beginning to thicken.
- Reduce heat to low and stir in both cheeses. Cook just until cheese melts, stirring. Remove from heat and stir in Worcestershire sauce, mustard and paprika. Season to taste with salt and pepper.
- Gently fold artichoke hearts and mushrooms into cheese sauce. Fold in shrimp and crab. Divide evenly between prepared baking dishes (each one should be around 3/4 to 7/8 full).
- Melt the remaining 1 tablespoon butter in a small mixing bowl and melt in the microwave. Stir in bread crumbs and chopped parsley. Sprinkle over top of seafood mixture.
- Place baking dishes on a large rimmed cookie sheet and bake for around 25 minutes, or until the mixture is bubbly hot and the topping is lightly browned. If top doesn’t brown, run under the broiler for a minute or two.
Notes
Note on artichokes: Can also use 1/2 (14 ounce) can quartered artichoke hearts in water, drained. I prefer the texture of frozen in this dish, if you can find them.
Variation in one pan: Can be cooked in a greased casserole dish instead of individual ramekins. Takes approximately 5 to 10 minutes longer to cook.
Make ahead: Dish can be prepared but not baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before baking. Can also be well wrapped and frozen for up to 1 month.
- Category: seafood, main dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 451
- Sugar: 3.6 g
- Sodium: 1040.2 mg
- Fat: 27 g
- Saturated Fat: 15.4 g
- Carbohydrates: 14.3 g
- Fiber: 2.3 g
- Protein: 38.8 g
- Cholesterol: 198.6 mg