Crabmeat and Artichoke Casserole


3 Tbsp Butter
3 Tbsp Flour
2 cup Cream
1/2 cup Sherry
1 Tbsp Salt
1/8 Tbsp Pepper
1/3 cup Parmesan cheese
Tabasco sauce
4 Egg; hard cooked; chopped
1 lb Artichoke bottoms
2 cup Crab meat
1/2 cup Seasoned bread crumbs


Make a white sauce by melting the butter in a pan. Stir in the flour and gradually add cream and sherry, stirring constantly. Season with salt, pepper, cheese and tabasco. Gently fold eggs, artichoke bottoms and crabmeat. Pour into 1-1/2 quart casserole and top with bread crumbs. Bake at 350 F. for 30 minutes.

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