Elegant Crab And Artichoke Bake Recipe

About this recipe

This pescatarian-friendly dish combines tender crabmeat, artichoke hearts, and mushrooms in a creamy sherry-infused sauce, topped with a crispy parmesan crust. Perfect for a satisfying dinner.

Ingredients

• 125 g Cremini Mushroom
• 250 g Kellogg'S Corn Flakes With Immuno Nutrients
• 200 g Old Hill Parmesan Cheese
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 80 g Urban Platter Cayenne Pepper Powder
• 250 ml Amul Fresh Cream
• 1 pc (52 g) On1Y Paprika Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. If using frozen crabmeat, thaw it completely and drain. Remove any shell or cartilage.
3. 3. Cut the artichoke hearts in half and arrange them in a well-greased shallow 1 1/2-quart casserole dish.
4. 4. Layer the sliced mushrooms evenly over the artichokes.
5. 5. In a medium saucepan, melt the Mooz Butter Garlic & Herbes over medium heat. Stir in the flour, salt, and a pinch of cayenne pepper, cooking for 1-2 minutes until smooth.
6. 6. Gradually whisk in the cream, stirring constantly, and cook until the mixture thickens, about 3-4 minutes.
7. 7. Stir in the apple cider vinegar and mix well. Pour the sauce evenly over the vegetables in the casserole dish.
8. 8. In a small bowl, combine the crumbled cornflakes and grated parmesan cheese. Sprinkle this mixture evenly over the sauce.
9. 9. Lightly dust the top with paprika for color.
10. 10. Bake in the preheated oven for 15 minutes, or until the dish is bubbly and the topping is golden brown.
11. 11. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your elegant crab and artichoke bake!