Crab Artichoke Casserole Recipe
Ingredients
| Frozen artichoke hearts | 1 1/2 Cup (16 tbs), cooked, drained | |
| 1/2 to 3/4 pound shelled crab | ||
| Butter/Margarine | 3 Tablespoon | |
| Button mushrooms | 1/2 pound, sliced | |
| All purpose flour | 3 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| 3/4 cup Homemade Chicken Broth or canned regular-strength chicken broth | ||
| Worcestershire | 1 Tablespoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Pepper | 1 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Arrange artichoke hearts in a buttered shallow 2-quart baking dish; top evenly with crab.
Melt butter in a 1 1/2- to 2-quart pan over medium heat; add mushrooms.
Cook, stirring often, until mushrooms are soft and liquid has evaporated.
Blend in flour and stir until bubbly.
Remove from heat; gradually add milk and broth, stirring constantly.
Return to heat; cook, stirring, until sauce boils and thickens.
Stir in Worcestershire and sherry.
Season to taste with pepper.
Pour sauce over crab mixture; sprinkle with cheese.
Bake in a 375° oven until sauce is bubbly and casserole is heated through, about 20 minutes.
Sprinkle with parsley.
Melt butter in a 1 1/2- to 2-quart pan over medium heat; add mushrooms.
Cook, stirring often, until mushrooms are soft and liquid has evaporated.
Blend in flour and stir until bubbly.
Remove from heat; gradually add milk and broth, stirring constantly.
Return to heat; cook, stirring, until sauce boils and thickens.
Stir in Worcestershire and sherry.
Season to taste with pepper.
Pour sauce over crab mixture; sprinkle with cheese.
Bake in a 375° oven until sauce is bubbly and casserole is heated through, about 20 minutes.
Sprinkle with parsley.
Chef
