Crab Casserole with Artichoke Hearts Recipe
Ingredients
| Flour | 3 Tablespoon | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Milk | 1 Cup (16 tbs) | |
| 1/2 cup white wine or chicken broth | ||
| 1/2 cup shredded medium sharp Cheddar or Swiss cheese | ||
| Worcestershire | 2 Teaspoon | |
| Frozen artichoke hearts package | 2 , cooked, drained | |
| 4 hard-cooked eggs, sliced | ||
| Crab meat | 1/2 pound | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Mix flour with melted butter in saucepan and gradually stir in 1 cup milk.
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.
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.
Chef
