You are here

Crab Casserole With Artichoke Hearts

the.instructor's picture
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Dry white wine/Regular-strength chicken broth 1⁄2 Cup (8 tbs)
  Shredded medium sharp cheddar cheese/Swiss cheese 1⁄2 Cup (8 tbs)
  Worcestershire 2 Teaspoon
  Frozen artichoke hearts package 16 Ounce, cooked and drained (Two 8 Ounce Packages)
  Hard-cooked eggs 4 , sliced
  Crab meat 3⁄4 Pound
  Grated parmesan cheese 2 Tablespoon

Melt butter in saucepan, blend in flour, and gradually stir in 1 cup milk.
Cook over low heat until thickened, stirring constantly.
Slowly blend in wine or broth.
Add cheese and Worcestershire; cook until cheese melts.
Spoon a little sauce in the bottom of 1 1/2-quart casserole.
Alternate layers of artichoke hearts (reserving a few for garnish), eggs, and crab meat.
Make a middle layer of half the sauce, and top casserole with remaining sauce.
Sprinkle with cheese.
At this point you can refrigerate the casserole if you like.
Bake uncovered in a 350° oven for about 30 minutes, or until thoroughly heated.
Garnish with artichoke hearts.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2040 Calories from Fat 1039

% Daily Value*

Total Fat 117 g180%

Saturated Fat 66.1 g330.5%

Trans Fat 0 g

Cholesterol 1241.2 mg413.7%

Sodium 2538.4 mg105.8%

Total Carbohydrates 78 g26.1%

Dietary Fiber 4.6 g18.6%

Sugars 20.4 g

Protein 141 g282%

Vitamin A 97.8% Vitamin C 19.3%

Calcium 166.7% Iron 52.4%

*Based on a 2000 Calorie diet

Crab Casserole With Artichoke Hearts Recipe