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Crab & Artichoke Casserole Recipe
|Bow pasta/Other medium-size fancy-shaped pasta||6 Ounce (Bow Shaped)|
|Boiling salted water||1 3⁄4 Cup (28 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Frozen artichoke hearts||18 Ounce, cooked, drained (2 Packages, 9 Ounce Each)|
|Cooked crab||3⁄4 Pound, or canned (Use Either Fresh Or Canned)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1699 Calories from Fat 678
% Daily Value*
Total Fat 77 g118.2%
Saturated Fat 43.7 g218.5%
Trans Fat 0 g
Cholesterol 460.8 mg
Sodium 2730.1 mg113.8%
Total Carbohydrates 113 g37.7%
Dietary Fiber 6.6 g26.3%
Sugars 19 g
Protein 114 g227.2%
Vitamin A 46.9% Vitamin C 38.5%
Calcium 143.4% Iron 54.3%
*Based on a 2000 Calorie diet
Meanwhile, melt butter in a small pan over medium heat.
Blend in flour and cook, stirring, until bubbly.
Remove pan from heat and gradually stir in milk.
Return to heat and cook, stirring constantly, until smooth and thickened.
Slowly blend in wine, Swiss cheese, and Worcestershire; cook just until cheese melts.
Spoon a thin layer of sauce into a 2 1/2-quart casserole.
Arrange half the artichokes (reserve a few for garnish), crab, and pasta in even layers over the sauce.
Cover with half the sauce.
Repeat this layering, ending with sauce.
Sprinkle Parmesan over sauce.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until hot.
Garnish with remaining artichokes before serving.