Stuffed Crabmeat with Bourbon Apricot Slice Recipe

Directions

In a medium bowl, chop the artichoke hearts, and place them in a mixing bowl, leaving about 1/2 inch pieces on the back of the spoon. Mix together the white wine, Worcestershire sauce, dried onion, cayenne pepper, marinara sauce, sugar, ground black pepper, and Worcestershire sauce. Cover, and refrigerate for several hours.

Preheat the oven to 350 degrees F (175 degrees C).

When the mixture has been chilled, grease and flour a 9x13 inch baking dish.

Preheat oven to 350 degrees F (175 degrees C).

Place crabmeat and artichoke hearts into the prepared baking dish. Mix well. Spread marinated artichoke hearts on the crabmeat mixture. Seal tightly, and sprinkle remaining butter over the artichoke hearts.

Bake uncovered for 30 minutes in the preheated oven. Remove the crabmeat mixture from the baking dish, and turn the artichoke hearts into the baking dish. Spoon the crab dish mixture over the artichoke hearts. Repeat with the remaining crab dish mixture, and spread over the lobster.

Bake uncovered for 15 minutes in the preheated oven. Garnish the crabmeat with marinated artichoke hearts.

Melt the white wine, 1/4 cup at a time, over a double boiler and stir into the baking dish mixture. Replace crabmeat, and sprinkle with 1/4 cup white wine.

Bake uncovered for 10 minutes in the preheated oven, then remove the bread from under the dish and brush with remaining white wine. Place the crabs over the bread, and turn to coat. Cover with a towel and let everything cool for at least 15 minutes. Remove from the baking dish and brush with remaining white wine.

To make Marinated Artichoke Hearts: Mix 1/4 cup white wine, 1/4 cup Worcestershire sauce, 1/4 cup white sugar, and 1/4 cup salt. Gently stir the marinara sauce into the preheated oven, turning occasionally, until it begins to turn golden brown. Remove from the oven, and brush with remaining white wine. Spread the marinara sauce over the bread mixture, and spread evenly over the crab mixture.