This creamy and decadent baked seafood dish is the perfect meal for a dreary, rainy night
""My favorite way to eat this is with a fork in one hand and a hunk of French bread in the other"..."
INGREDIENTS
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8 tablespoons unsalted butter
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4 tablespoons flour
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2 cup half and half
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warmed
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1/4 teaspoon nutmeg
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1/2 teaspoon hot sauce
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like Tabasco
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1/4 teaspoon white pepper
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Salt to taste (start with about 1/4 teaspoon)
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1/4 cup white wine
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1 can artichoke hearts
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drained
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rinsed
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dried and chopped
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8 ounces portobello mushrooms
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stems removed and thinly sliced
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3 green onions
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thinly sliced
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separate the white parts from the green
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3 to 4 tablespoons capers
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1 pound jumbo lump or lump crab meat
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thoroughly picked for shell — OR — 1/2 pound crab meat and 1/2 pound shrimp. If using shrimp
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they should be pre-cooked
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peeled and deveined (They should also only be mostly cooked or slightly underdone
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as they will cook more in the oven)
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1/3 to 1/2 cup breadcrumbs
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French bread or baguette
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