INGREDIENTS
1 lb
fresh lump crabmeat, drained
1/2 cup
extra-virgin olive oil, divided
1/2 cup
panko (Japanese-style breadcrumbs)
1/4 cup
salted butter
1
medium onion, chopped
1 14 ounce can
artichoke hearts, drained and chopped
1/3 cup
loosely packed fresh oregano leaves, chopped
8
garlic cloves, minced
1 tbsp
Worcestershire sauce
1
bay leaf
1/2 tsp
cayenne pepper
1/2 tsp
kosher salt
1/4 tsp
black pepper
1/2 cup
dry white wine
2 tbsp
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