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Crab Casserole with Artichoke Hearts Recipe
|Butter/Margarine||3 Tablespoon, melted|
|Milk||1 Cup (16 tbs)|
|White wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Medium sharp cheddar/Swiss cheese||1⁄2 Cup (8 tbs), shredded|
|Frozen artichoke hearts||18 Ounce, cooked and drained (Two 9 Ounce Packages)|
|Hard cooked eggs||4 , sliced|
|Crab meat||1⁄2 Pound|
|Grated parmesan cheese||2 Tablespoon|
Calories 491 Calories from Fat 247
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 15.4 g76.8%
Trans Fat 0 g
Cholesterol 309.9 mg
Sodium 657.7 mg27.4%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.3 g5.1%
Sugars 5.2 g
Protein 32 g63.6%
Vitamin A 22.4% Vitamin C 5.4%
Calcium 41.6% Iron 13.7%
*Based on a 2000 Calorie diet
Cook until thickened, stirring constantly.
Slowly blend in wine or broth.
Add cheese and Worcestershire; cook until cheese melts.
Spoon a little sauce in bottom of 1 1/2-quart casserole.
Alternate layers of cooked and drained artichoke hearts (reserving a few of nicest for garnish), eggs, and crab meat.
Make a middle layer of half the sauce, and top casserole with remaining sauce.
Sprinkle with Parmesan cheese.
At this point you can refrigerate the casserole until you're ready to bake, uncovered, in moderate oven (350°) for 30 minutes.
Garnish with crab legs and artichoke hearts just before serving.
Makes 4 or 5 servings.