Crab C'Est Si Bon

• 1 pound fresh lump crabmeat, drained
• 1/2 cup extra-virgin olive oil, divided
• 1/2 cup panko (Japanese-style breadcrumbs)
• 1/4 cup (2 oz.) salted butter
• 1 medium onion, chopped
• 1 (14-oz.) can artichoke hearts, drained and chopped
• 1/3 cup loosely packed fresh oregano leaves, chopped
• 8 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped fresh flat-leaf parsley
• 1 baguette or crusty French bread loaf, thinly sliced

1. Pick crabmeat, removing any bits of shell.
2. Heat 2 tablespoons of the oil in a small skillet over medium. Add breadcrumbs, and cook, stirring often, until toasted and golden brown, 2 to 3 minutes. Remove from heat, and set aside.
3. Heat butter and remaining 6 tablespoons oil in a large, deep skillet over medium-high. When butter starts to sizzle, add onion, artichoke hearts, oregano, garlic, Worcestershire sauce, bay leaf, cayenne, salt, and pepper, and cook, stirring often, until vegetables are slightly softened, about 5 minutes. Add wine and lemon juice, and cook until liquid reduces slightly, about 5 minutes. Add crabmeat, scallions, and parsley, and cook, stirring often, until crabmeat is warm and wine is mostly evaporated, 2 to 3 minutes. Remove from heat; taste and add seasonings as desired. Remove bay leaf. Cover and let stand 5 minutes. Transfer warm crab mixture to a serving dish, and top with toasted breadcrumbs. Serve immediately with bread slices.

lump crabmeat, extravirgin olive oil, breadcrumbs, butter, onion, hearts, oregano, garlic, worcestershire sauce, bay leaf, cayenne pepper, kosher salt, black pepper, white wine, lemon juice, scallions, parsley, crusty

Taken from www.myrecipes.com/recipe/crab-cest-si-bon (may not work)