Sunkist Crab and Artichoke Bake Recipe

Sunkist Crab and Artichoke Bake Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
Prep Time - 20 Minutes
Quick Facts Bottom

More Information

Try serving with a salad and pasta, the Sunkist Crab and Artichoke Bake is an enjoyable entrée for lunch or dinner!


  • 3 Tbsp. butter
  • 3 Tbsp. all purpose flour
  • 1/4 cup freshly squeezed Sunkist® lemon juice
  • 1 cup whole milk
  • 12 oz. crabmeat
  • 1 cup artichoke hearts, canned and drained, quartered
  • 1 cup mushrooms, sliced, sautéed
  • 1/4 cup red bell peppers, diced
  • 1/4 cup parmesan cheese, grated
  • 2 Tbsp. fresh parsley, chopped
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper
  • 1/4 cup panko breadcrumbs
  • 8 tsp. melted butter

Instructions: (Makes 4 servings)

  • Preheat oven to 375°F.
  • Make a cream sauce by melting butter in small saucepan over medium heat; add flour and cook, stirring for 1 minute until bubbly. Stir in Sunkist fresh-squeezed lemon juice. Using a whisk, slowly add in the milk, and whisk constantly until mixture thickens. Remove from heat and let cool.
  • In medium bowl, combine crabmeat, artichokes, mushrooms, diced bell peppers, Parmesan cheese, chopped parsley, salt and pepper. Add cream sauce and toss gently to coat ingredients.
  • Divide crab mixture and place (approximately ¾ cup each) into 4 individual casseroles or soufflé dishes. Sprinkle each casserole with 1 tablespoon panko breadcrumbs and drizzle with 2 teaspoons melted butter
  • Bake for 15 – 20 minutes, until top is lightly browned and mixture is bubbling. Ready to serve.

  • Serving suggestion: Serve with a fresh spinach salad and buttered pasta.